EGGLESS WHOLE WHEAT CARROT MUFFINS
Eggless butterless whole wheat muffins with the goodness of fresh carrots
( you can use any brand )
Sugar / brown sugar
( Around 1 over ripe banana )
( ( + / – ) 1-2 tbsp based on curd thickness )
Nuts for cake and for garnish
Sift the flour, baking soda, baking powder and salt . Keep aside the dry ingredients .
Powder sugar , cinnamon and nutmeg . Since i didn’t have cinnamon powder and nutmeg powder ready .. i have blended them together with sugar . I have used brown sugar .
Puree Banana .
In a mixing bowl take oil .
Add banana puree , spiced sugar powder and yoghurt to oil .
Whisk well until everything is combined . Our wet ingredient is ready .
Pre heat the oven to 180 degrees C. Line a muffin tray with muffin liners.
Meanwhile…Fold the dry ingredients gently into the wet ingredients.
Add in the grated carrot , chopped nuts and vanilla essence . Mix .
Our eggless Whole wheat carrot muffin batter is ready !! The final dough will be thick spoonable consistency . Don’t worry .
Spoon into muffin moulds and add some chopped walnuts on top
Bake for 18-20 minutes or until a skewer comes out clean.Transfer the muffins on a wire rack and allow it to cool for 5 mins .
Our Eggless Whole Wheat Carrot Muffins is ready to enjoy !!!
You can make this cake with just maida or use a combination of maida and wheat flour .
If you want instead of sugar can add same quantity honey .
If you want you can reduce sugar quantity and instead add some finely chopped dates .
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