Eggless Whole Wheat Carrot Muffins

Eggless Whole Wheat Carrot Muffins

With Christmas being just around the corner, the whole environment has turned real Christmassy. Just observing the whole festive spirit/theme, I simply cannot stop myself to be a bit merrier and feel enjoyed with some good cakes and muffins. So, my dear friends, let’s start rolling in this spirit with freshly baked Eggless Whole Wheat Carrot Muffins !

Following in the footsteps, my little angel started humming/singing “jingle bells” from the start of this December and has been only asking cakes/cupcakes in all these weeks. (By the way, I don’t think she is doing it because of December/Christmas 😉). I finally gave in to her demands and prepared these delicious Carrot Muffins for her. To add some touch of healthiness from my side, I used whole wheat flour, raisins and walnuts; I also experimented by not using eggs as most of my friends in India don’t eat eggs 😊

Eggless Whole Wheat Carrot Muffins

So, let’s get the baking gloves out and start this baking saga…

The ingredients for making Eggless Whole Wheat Carrot Muffins are :
1. Whole Wheat flour : 1 1/4 cup
2. Carrot (grated) : 3/4 cup (packed)
3. Sugar : 3/4 cup
4. Yogurt : 1 cup
5. Milk : 1 Tbsp
6. Oil : 1/4 cup + 1 Tbsp
7. Baking Powder : 1 tsp
8. Baking Soda : 1/2 tsp
9. Vanilla Extract/Essence : 1/2 tsp
10. Salt : 1/4 tsp
11. Cinnamon Powder : 1/2 tsp
12. Nutmeg Powder : 1/4 tsp
13. Walnuts : a hand full
14. Raisins/Sultanas : a hand full

Method :

Take a bowl and sift the wheat flour, baking powder, baking soda, salt, cinnamon powder, and nutmeg powder. Mix it well, and keep it aside for later use.

Preheat the oven at 180°C for 10-15 minutes.

Put oil and yogurt in a big bowl and whisk well. Then add sugar, vanilla extract and again whisk till the sugar dissolves, and the batter become fluffy and smooth.

Now add the sifted flour mix into it and mix (by turning/folding) gently. Once it mixes evenly then add grated carrots and raisins, and again mix gently by folding. The batter is ready now.

Grease the muffin moulds or silicon cupcakes mould, and fill each mould (3/4th) with the batter; also put some chopped walnuts on the top. Now bake these moulds for 20-25 minutes on 180°C or till they are done. To check, insert a toothpick or skewer in the middle of the muffin – the muffin is ready if the toothpick/skewer comes out clean.

Take out the muffins from the oven and let them cool down for 5 minutes. Your healthy, yummy moist Eggless Whole Wheat Carrot Muffins are ready to be enjoyed ! You will get around 12 muffins with this recipe.

Eggless Whole Wheat Carrot Muffins

Insider Tips / Finer Points :

  • Ensure that you do not over-mix the batter.

  • Bake immediately once you have prepared the batter.

  • Baking time differs from oven to oven; so keep an eye after 18 minutes.

  • Feel free to add eggs, if you prefer.


6 thoughts on “Eggless Whole Wheat Carrot Muffins

  1. Hey swati, i made a cake using ur whole wheat carrot muffin recipe.. Same ingredients, but not muffins a cake…
    But the result is not perfect.. I’ve a few queries
    1. When i took it out from oven, it went down & was not fluffy anymore 😔
    2. When cut, it was soft but li’l soggy.
    Where i went wrong??? I added 1 egg in d batter… Plz help as i found it a yummy treat for my son & hubby & very healthy.. Waiting for ur reply


    • Hi Kunika, sorry to hear that your cake didn’t turn out well.

      The possible reasons that I can think of, could be one or more of the below :

      1. Cakes usually sink when the batter is not completely cooked; every oven is different so baking time will differ from oven to oven. Hence to check whether the cake is fully baked, insert a skewer/toothpick into the middle of the cake – if it does not comes out clean, then bake the cake a little more.

      2. Over beating the cake batter and incorporating too much air can also be the reason for sinking.

      3. Opening the oven door to check on the cake before the batter is set can also cause the cake to sink; as can closing the oven door too sharply in the early stages of baking.

      4. Generally most cakes sink/dip because their outer edges are fully cooked but the centre is not.

      5. The cake batter didn’t go in the oven as soon as the mixture was ready – this causes the cake not to be fluffy.

      6. Preheating the oven is also important. Always preheat the oven properly to the correct temperature before placing the cake inside, so that the cake get cooked evenly. If the oven is not hot enough and the cake is not baked for long enough; the cake become soggy. A soggy cake is a under-baked cake, so you have to baked it for a little more.

      7. After taking out the cake from oven, you have to let it cool on a elevated cooling rack so that the steam can escape. If you place the cooling rack just right on the counter, then the steam gathers under the cake, creating a small pool of water under the cake, and then the moisture goes right back up into the cake, causing the cake to be soggy.

      8. As you have used 1 egg in the recipe so you have to cut down the quantity of yogurt (use 1/2-3/4 cup) as well.

      Hope it will helps. If you have any other doubts feel free to ask.



  2. Hi swathi …

    I have tried your recipe and its a big hit in the family….

    i doubted about adding nutmeg powder but after tasting it i was in heaven…

    the aroma of the nutmeg while baking filled the whole kitchen with an awesomeness..

    thanks for the recipe…


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