These Whole Wheat Carrot Muffins are wonderfully soft and moist with tender crumbs that make every bite delightful. Made without eggs, packed with carrots, fruits, and warm spices, they're wholesome, satisfying, and deliciously healthy.
Eggless Whole Wheat Carrot Muffins are perfect for breakfast, brunch, mid-day, or an after-school snack. These muffins come together quickly with a simple, easy-to-follow recipe.
Wholesome and Eggless Whole Wheat Carrot Muffins
I've loaded these muffins with grated carrots, apples, and orange juice for natural sweetness and moisture. The combination of whole wheat flour and almond flour makes them wonderfully wholesome and satisfying; they'll keep you full for hours!
Fresh orange zest and juice brighten the muffins beautifully, adding a lovely citrus twist. I have added almond flour, which makes the muffins both nutritious and incredibly tender. However, if you do not have almond flour, you can add ground almonds.
I'll be honest – it took a few failed attempts to perfect this whole wheat carrot muffin recipe without eggs, but it was worth it. This recipe yields 6-7 tall muffins, which is perfect for my family.
Since these are made with whole wheat flour and fresh produce, they're best enjoyed the same day or within 24 hours. That's why I bake small batches, but feel free to double the recipe if you're feeding a crowd.
Why You Will Love These Muffins
- Whole Wheat Carrot Muffins are loaded with grated carrots and apples.
- They are brightened with fresh orange zest and juice.
- Naturally eggless, wholesome, and incredibly satisfying.
- Almond flour adds nutrition and creates a tender crumb.
- The recipe is quick and easy to make without an electric mixer.
Ingredients and Notes
- Whole Wheat Flour: I've used whole wheat flour in this recipe. Whole wheat gives these muffins a lovely, slightly nutty flavor. If that's not your thing, feel free to use ½ cup whole wheat and ½ cup all-purpose flour for a more neutral taste. But if you want to keep these muffins as wholesome as possible, go with all whole wheat flour. You can also use white whole wheat flour or whole wheat pastry flour.
- Almond Flour: Almond flour makes the muffins tender and more nutritious. Instead of almond flour, you can use almond meal or grind whole almonds into powder.
- Baking Powder and Baking Soda: Both are leavening agents and make the muffins tall and soft.
- Salt: A small amount of salt elevates the other flavors.
- Ground Spices: I added ground cinnamon and ginger to these whole wheat carrot muffins to add warm and comforting flavors. However, you can skip the spices or add more ground spices of your choice.
- Oil: You can use any neutral-flavored oil for this recipe. If you prefer butter, add unsalted and melted butter instead of oil.
- Sugar: The muffins are perfectly sweetened with 100g of sugar. However, you can adjust the amount to your preferred sweetness.
- Sour Cream: Sour cream makes the muffins moist and tender. Instead of sour cream, you can use plain or Greek yogurt. If you use plain yogurt, use thick yogurt, and do not add whey.
- Orange Juice and Zest: Fresh orange juice and zest add lovely, bright citrus flavor to the muffins. If you prefer not to add citrus flavor, use milk instead of orange juice and omit the zest.
- Carrots: Choose fresh carrots and grate them at home for the maximum flavor and moisture. Avoid buying pre-grated packaged carrots, as they are dry and lack moisture.
- Apples: Use a firm apple and grate it into larger strands. If your apple releases too much juice, do not add the juice to the batter.
- Vanilla: Use pure vanilla extract for the best flavor.
- Walnuts: I added chopped walnuts to the batter; however, you can skip or add your choice of nuts.
How To Make Whole Wheat Carrot Muffins
- Preheat the oven to 425°F (220°C).
- Line the muffin pan with cupcake liners and lightly grease the liners with non-stick oil spray.
- Set aside.
- In a medium mixing bowl, add the whole wheat flour, almond flour, baking powder, baking soda, salt, and spices.
- Whisk until well combined.
- In a separate large mixing bowl, add together the oil, sugar, sour cream, vanilla, orange zest, and juice.
- Whisk well until everything is well combined and the mixture is smooth.
- Now, gently fold in the grated carrots and apples.
- Then, add the dry ingredients and walnuts to the wet mixture.
- Gently fold together using a spatula until just combined.
- Don't overmix as this can make the muffins tough.
- Divide the batter evenly among the muffin cups, filling each one all the way to the top for beautiful, domed muffin tops.
- Place in the preheated oven and bake at 425°F (220°C) for 5 minutes.
- Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes.
- Transfer to a cooling rack and cool completely before serving.
Storing Suggestions
For optimal freshness and flavor, enjoy these muffins within 1-2 days of baking. Store at room temperature in an airtight container for a day, or refrigerate in an airtight container for up to 3 days.
Let refrigerated muffins come to room temperature before serving, or warm them in the microwave for 10-15 seconds.
Baking Tips For Whole Wheat Carrot Muffins
Measuring the Ingredients: To make the perfect muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Getting the Batter Consistency Right: The perfect ratio of wet to dry ingredients is crucial for any baking recipe, especially when working with vegetables and fruits. Their natural moisture can significantly affect your results. The batter should be thick – that's precisely what you want. If it becomes too wet, your muffins will rise beautifully but then sink dramatically, leaving you with a dense, raw-tasting center.
Carrots and Apples: When grating carrots and apples, you'll likely see some juice released. Resist the temptation to add this juice to your batter. Excessive liquid will disrupt the moisture balance and lead to disappointing results. Measure your grated carrots and apples precisely as specified in the recipe. Even if you have leftover grated produce, don't add it to the batter.
Mixing the Batter: Do not overmix the batter, as it may lead to tough, dense muffins.
Baking: Once the batter is ready, bake immediately. If it sits too long, the carrots and apples will continue to release moisture, making the batter too wet. Always preheat your oven before you begin the recipe.
Tall Muffin Tops: For tall, beautiful muffin tops, fill each muffin cup all the way to the top. This recipe yields seven tall muffins. If you prefer standard-sized muffins, fill the cups only ¾ full – you will get 8-9 muffins this way.
Frequently Asked Questions
Yes! You can substitute with one cup of all-purpose flour, or use ½ cup whole wheat and ½ cup all-purpose flour for a lighter texture.
You can replace almond flour with additional whole wheat flour (use a total of 170g flour). However, the muffins will be slightly less tender without the almond flour. Alternatively, grind whole almonds into a fine powder and use them in place of almond flour.
Yes! Replace the sour cream with dairy-free sour cream or yogurt. Make sure all other ingredients are vegan-friendly. The recipe will work perfectly with these substitutions.
You can, but the orange adds a lovely brightness that complements the carrots beautifully. If you prefer, substitute the orange juice with apple juice or milk, though you’ll miss out on the citrus flavor.
More Wholesome Baking Recipes
Whole Wheat Carrot Muffins (Eggless)
Video
Ingredients
- 1 cup (120g) whole wheat flour
- ½ cup (50g) almond flour or ground almonds
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup (60ml) oil (any neutral-flavored)
- ½ cup (100g) sugar
- ½ cup (120g) sour cream or plain yogurt
- Zest of one orange
- 1 teaspoon vanilla extract
- 2 tablespoon (30ml) orange juice
- 1 cup (80g) peeled and grated carrots
- ½ cup (70g) peeled and grated apples
- ¼ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line the muffin pan with cupcake liners and lightly grease the liners with non-stick oil spray. Set aside.
- In a medium mixing bowl, add the whole wheat flour, almond flour, baking powder, baking soda, salt, and spices. Whisk until well combined.
- In a separate large mixing bowl, add together the oil, sugar, sour cream, vanilla, orange zest, and juice. Whisk well until everything is well combined and the mixture is smooth.
- Now, gently fold in the grated carrots and apples. Then, add the dry ingredients and walnuts to the wet mixture. Gently fold together using a spatula until just combined. Don't overmix as this can make the muffins tough.
- Divide the batter evenly among the muffin cups, filling each one all the way to the top for beautiful, domed muffin tops.
- Place in the preheated oven and bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Transfer to a cooling rack and cool completely before serving.
Storing Suggestions
- For optimal freshness and flavor, enjoy these muffins within 1-2 days of baking. Store at room temperature in an airtight container for a day, or refrigerate in an airtight container for up to 3 days.
- Let refrigerated muffins come to room temperature before serving, or warm them in the microwave for 10-15 seconds.
Notes
- Measuring the Ingredients: To make the perfect muffins, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Getting the Batter Consistency Right: The perfect ratio of wet to dry ingredients is crucial for any baking recipe, especially when working with vegetables and fruits. Their natural moisture can significantly affect your results. The batter should be thick – that's precisely what you want. If it becomes too wet, your muffins will rise beautifully but then sink dramatically, leaving you with a dense, raw-tasting center.
- Carrots and Apples: When grating carrots and apples, you'll likely see some juice released. Resist the temptation to add this juice to your batter. Excessive liquid will disrupt the moisture balance and lead to disappointing results. Measure your grated carrots and apples precisely as specified in the recipe. Even if you have leftover grated produce, don't add it to the batter.
- Mixing the Batter: Do not overmix the batter, as it may lead to tough, dense muffins.
- Baking: Once the batter is ready, bake immediately. If it sits too long, the carrots and apples will continue to release moisture, making the batter too wet. Always preheat your oven before you begin the recipe.
- Tall Muffin Tops: For tall, beautiful muffin tops, fill each muffin cup all the way to the top. This recipe yields seven tall muffins. If you prefer standard-sized muffins, fill the cups only ¾ full – you will get 8-9 muffins this way.
Pooja Choudhary says
Any other substitute of Almond Meal ?
Jigna says
Hi Pooja, using almond meal makes the muffins tender. But you can use the same amount of flour instead of almond meal.
So that means you need to use 1 & 1/3 cups of whole wheat flour and skip an almond meal.
You can also use all-purpose flour to substitute almond meal. I hope this will help.
Happy baking!😊
Anonymous says
Thanks
Shruti says
After a successful stint with Orange cake recepie, I gave this recipe a try and it came excellent just as I expected. The sweetness of the cupcakes was just right! Kudos to the author for meticulously documenting what the batter consistency should be, and the pitfalls. It helps for a novice baker like me.
Jigna says
Hi Shruti, thank you so much! I am delighted you liked the muffins as well. I really appreciate you for coming back and leaving your feedback.😊
Charu says
Hi Jigna. If I need to make this without sugar for a diabetic patient what could I use?
Jigna says
Hi Charu, you can use powdered jaggery instead of sugar.
Gayatri K says
Hi Jigna,
Loved the way you documented every detail in the recipe slog with the pitfalls. I already tried your french bread recipe and it was a huge success. Before I go and try this one though, I have one doubt. You mentioned that you used whole wheat flour and this is not the one we get as atta or chapathi flour in India. What exactly is this then? Can we use chapathi flour for the recipe and if yes will there be a difference in the texture or taste?
Jigna says
Hi Gayatri, thank you so much for your kind words, means a lot to me.
Chapati atta is fine in texture, almost like all-purpose flour. But I have used Canadian whole wheat flour, which is more coarse than atta and has visible bran in it. Also, it comes to a shade darker than atta.
You can definitely use atta, the texture and color will slightly be different. But the taste will still be the same.
I hope it will help, happy baking!😊
Poornima says
In case we don’t have sour cream or yogurt, can we still make these in the same way.. ?
Jigna says
Hi Poornima, we need sour cream or yogurt as a wet ingredient to provide moisture and binding. But if your concern is not to use dairy, you can use non-dairy yogurt.
Or if you do not have sour cream or yogurt, you can use buttermilk instead. However, use 1/3 cup of buttermilk to replace 1/2 cup of sour cream or yogurt.
Make DIY buttermilk by adding a tsp of white vinegar into 1/3 cup of milk.
I hope this will help, happy baking!😊