Recipe – Eggless Carrot Muffins

Carrot Muffin

Prep Time: 10 minutes

Cook time: 15 mins

Serves: 8 muffins


  • Wheat flour (Atta): 1 cup
  • Curd (Plain yogurt): 1/2 cup
  • Fresh Carrot: grated, 3/4 cup
  • Powdered Sugar – 3/4 cup + 2 teaspoon
  • Oil: 1/4 cup or 2 tablespoons
  • Baking powder: 1 teaspoon
  • Baking soda (Sodium bi carbonate): 1/2 teaspoon
  • Vanilla essence: 1/2 tsp
  • Salt: one pinch
  • Cinnamon Powder (Dalchini powder): 1/2 teaspoon
  • Milk: 2 tablespoons


  • Preheat the oven to 350-degree F or 180-degree C
  • Sieve, all the dry ingredients, flour, sugar, baking powder, baking soda, salt, cinnamon powder, to a bowl. Keep aside.
  • Whisk Curd, oil, milk in a bowl.
  • Now add the dry mix slowly and mix well. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough.
  • Add grated carrots and vanilla essence. Mix gently so that carrots folds into the batter evenly.
  • Line a muffin tray with muffin liner and fill 3/4 of each muffin cup. sprinkle little sugar on top of each muffin. It gives a nice crunchy taste after bake.
  • Bake for 15 minutes or until a tooth pick inserted comes out clean.
  • Take out all the muffins and sprinkle some powdered sugar.
  • You may decorate it with whipped milk cream.

Cook’s Note

  • You may add 1/4 cup chocolate chips while adding grated carrots.

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