🥕 Eggless Carrot Muffins (Whole Wheat + Jaggery)

⏱ Prep & Bake Time

• Prep Time: 10 minutes
• Bake Time: 18–22 minutes
• Total Time: 30 minutes

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✅ Ingredients (Makes 6 muffins or a small 6-inch cake)

• 1 cup whole wheat flour
• ¾ cup grated carrot
• ⅓ to ½ cup jaggery powder (adjust based on sweetness of carrots)
• ¼ cup plain yogurt
• ¼ cup milk (adjust to consistency)
• ¼ cup oil or melted ghee
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp cinnamon powder
• ½ tsp vanilla extract (optional)
• 2 tbsp chopped walnuts, raisins, or seeds (optional)

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👩‍🍳 Instructions:

1. Preheat oven to 180°C (350°F). Line or grease a muffin tray or use a small 6-inch round cake pan.
2. In a mixing bowl, whisk together yogurt, milk, oil, jaggery, and vanilla until smooth.
3. In another bowl, sift whole wheat flour, baking powder, baking soda, and cinnamon powder.
4. Fold dry ingredients into the wet mixture using a spatula. Don’t overmix — the batter should be thick and slightly lumpy.
5. Add grated carrots and gently fold in. You can also add chopped nuts or raisins at this stage.
6. Spoon the batter into muffin cups (¾ full) or pour into the cake tin.
7. Bake for 18–22 minutes (muffins) or 25–28 minutes (cake), or until a toothpick comes out clean.
8. Let it cool in the pan for 5–10 minutes, then move to a wire rack.

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🍽️ Storage:

• Stays fresh for 2–3 days at room temperature in an airtight container.
• You can refrigerate for up to 5 days or freeze for up to 1 month.

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💡 Tips for Best Results:

• Use fresh, juicy carrots for natural sweetness and moisture.
• Do not skip yogurt — it acts as a natural egg replacer and keeps the muffins soft.
• You can use coconut sugar instead of jaggery if preferred.
• Want a sweeter version? Add a handful of chocolate chips!

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🔗 Related Recipes:

If you loved these muffins, don’t miss my
👉 Eggless Whole Wheat Banana Bread
👉 Eggless Blueberry Muffins

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