These muffins are perfect for breakfast or a snack at any time of the day. The recipe is straightforward and quick to follow.
About Whole Wheat Carrot Muffins
These muffins are loaded with carrots, and I have also used grated apples. Muffins are wholesome with whole wheat flour and almond meal. At the same time, this muffin is very satisfying and keeps us full for a long time. It caught me in some failed recipes before reaching this perfect and best eggless carrot muffin. This recipe yields only 6-7 muffins. Because they are whole wheat muffins and include veggies and fruit, and so, they are best used on the same day or the latest on the next day. And so I make only a few muffins, and that is how I have posted here. But you can easily double the recipe.
Ingredients
Step by Step Directions
Preheat the oven to 425° F. Spray the muffin pan with non-stick spray. Set aside.
Making The Batter
Sieve whole wheat flour, baking powder, baking soda, salt, cinnamon powder, and ginger powder together in a medium mixing bowl. Whisk well until everything is well combined.
Add almond meal (ground almonds). Whisk well until well combined.
In another mixing bowl, mix oil, sugar, and sour cream or yogurt until the mixture is smooth.
To this, add grated carrots, grated apple, chopped almonds, orange zest, and vanilla extract. Mix well.
Add dry ingredients (flour mixture) and orange juice to this wet mixture and mix until everything is well combined. Do not overmix.
Baking The Muffins
Spoon the batter into the muffin pan, filling each tin all the way to the top. Bake for 5 minutes at 425° F, then reduce the oven temperature to 350° F while keeping the muffins in the oven. Continue baking for 15-18 minutes or until the toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let it cool in the pan for 5 minutes.
Then transfer onto a cooling rack and let it cool completely before serving.
Storing Suggestions
These muffins are best served within a couple of days of making. If you still have leftovers, store them in an airtight container and then in the fridge.
Helpful Tips
Batter: It is essential to have a perfect ratio of wet and dry ingredients in the muffins or any other baking recipe. But whenever we use veggies or fruits in the baking recipe, we also have to consider the moisture of veggies and fruits. If the batter gets too moist, muffins will sink dramatically after rising. And also, the muffins will taste wet and raw. The batter will be thick, but that is how we want it. So, while grating carrots or apples, you may get some juice out of it. So do not get tempted to add that juice to the batter. Otherwise, the batter will have more liquid than needed and end up in a muffin disaster (from my experience). Use the same amount of grated carrots and apples precisely, as mentioned in the recipe. If you have some leftover carrots or apples, Do Not Add them. Do Not Overmix: This is an easy recipe without using an electric mixer. Use a whisk while mixing dry ingredients, and then switch to a spatula while mixing wet and dry ingredients. So when you add dry ingredients to wet, mix gently and only until it is just combined. Do not wait to bake after making the batter. Otherwise, carrots and apples will start releasing moisture. So always preheat the oven before you make your batter. I like the muffins with tall tops. So I always fill the batter all the way to the top. So with this recipe, we will get seven muffins. But if you want a smaller size of muffins, fill the batter up to ¾ of the muffin tin.
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