Whole Wheat Carrot Muffins (Eggless) / Healthy Carrot Muffins

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• About Whole Wheat Carrot Muffins
• Ingredients
• Step by Step Directions
• Storing Suggestions
• Helpful Tips
• More Carrot Recipes
• Recipe Card

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

1. Whole Wheat Flour: I have used whole wheat flour (not Indian atta or chapati flour) in this recipe. But you can use ½ cup whole wheat and ½ cup all-purpose flour. Because of the whole wheat flour, there will be a slightly nutty flavor. But if you use half of the all-purpose flour, you can balance the nutty flavor. However, to keep these muffins healthier, use only whole wheat flour. Check out more whole wheat baked goods, Whole Wheat Banana Bread Eggless and Whole Wheat Banana Waffles Eggless.
2. Almond Meal: An almond meal is ground almonds. Use raw, unpeeled, and unsalted almonds to make ground almonds. I have the whole post on making an almond meal; you can check it out here – Homemade Almond Meal │ How To Make Almond Meal.
3. Carrots: So, the carrot is the star ingredient in this recipe. Choose fresh carrots as much as possible. Try to buy the whole carrots and then shred them at home. Because the fresh one contains moisture, and that makes our muffins moist. And do not buy the pre-grated packaged carrots because they are dry and lack moisture. I like to shred or grate carrots with a smaller grater or shredder, but you can shred them larger if you want that way.
4. Apple: Grated apple adds moisture and flavor; we do not need more oil in the recipe. Use the firm apple and grate them into larger strands, and do not use a fine grater. If you use a fine grater, you will end up having apple juice rather than strands.
5. Spices: Cinnamon and ginger powder provide a nice flavor to these muffins. I like to add spices to whole wheat baked goods because they go very well with the nuttiness of whole wheat flour. You can also add more spices of your choice, like ground nutmeg and or ground cloves.
6. Sour Cream or Plain Yogurt: I always have sour cream in my fridge, and most of the time, I prefer to use sour cream in my baking. But yogurt is another ingredient I love to use in baking. So, if you do not have sour cream or do not want to use it, swap it with yogurt. Use either homemade yogurt or store-bought. Use plain or Greek yogurt as per your choice or availability. But do not use the yogurt, which is too liquidy.

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.

More Carrot Recipes

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