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whole wheat carrot muffins on the plate
Print Rate
5 from 1 vote

Whole Wheat Carrot Muffins (Eggless)

By: Jigna
Whole Wheat Carrot Muffins are eggless, soft, moist, and packed with grated carrots and apples. Brightened with orange zest and warm spices, these wholesome muffins are perfect for breakfast or snacking!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 7 Muffins
Course: Breakfast
Cuisine: World
Diet: Eggless, Vegetarian

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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

  1. 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.
  2. 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.
  3. 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.
  4. Mixing the Batter: Do not overmix the batter, as it may lead to tough, dense muffins.
  5. 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.
  6. 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.

Nutrition (Approximate Values)

Calories : 285kcalCarbohydrates : 31gProtein : 5gFat : 18gSaturated Fat : 3gPolyunsaturated Fat : 5gMonounsaturated Fat : 6gTrans Fat : 0.03gCholesterol : 10mgSodium : 189mgPotassium : 117mgFiber : 3gSugar : 16gVitamin A : 120IUVitamin C : 3mgCalcium : 80mgIron : 1mg
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