Eggless Carrot Muffins Food

EGG FREE BANANA MUFFINS (ADAPTABLE FOR VEGAN, GF)

Steps:

• Preheat oven to 350°F / 175°C. Line or lightly grease a standard 12-hole muffin tin.
• In a medium bowl, mix together the mashed bananas, milk, cooking oil, vanilla extract and brown sugar. You can mix this by hand, or use a hand mixer on low speed. I usually use a hand mixer since I find that it quickly will mash/puree a ripe banana.
• In a separate large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon and salt.
• Add the wet ingredients into the dry ingredients and mix together until just combined. Stir in the vinegar.
• Divide batter evenly among the muffin cups. Top the muffins with the oats and turbinado sugar.
• Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25-30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Transfer muffins onto a rack and let cool completely.

EGGLESS CARROT CAKE

Steps:

• Preheat oven to 350º F (180º C). Grease and lightly flour the bottom and sides of a bundt pan, or a 13x9-inch rectangular pan, or two 8-inch or 9-inch rounds. Set aside.
• In a large bowl, mix granulated sugar, oil, buttermilk, vinegar, and vanilla until well combined.
• Add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; mix until just combined. Stir in carrots, nuts, and raisins (if using); mix to incorporate. Pour batter into pan(s).

EGGLESS CARROT MUFFINS RECIPE

Steps:

• To prepare making Eggless Carrot Muffins Recipe, wash, peel and grate the carrot and keep aside. Grease or line the muffin tray. Preheat the oven at 180 degree Celsius for 10 minutes.
• Sift whole wheat flour, baking soda, baking powder and salt together.
• In a bowl take curd and add sugar to it. Whisk until the sugar dissolves. To it add oil and mix well.
• Next, add the sifted dry ingredients little by little too the wet ingredients and gently fold. Add grated Carrot to this batter and mix lightly. Do not over beat.
• Mix the chopped Almonds with some dry flour and add it to the batter.
• In the end, add the Vanilla extract. Give it a quick stir.
• Fill in the muffin liners to 3/4 max. Tap the muffin tray gently 2-3 times to remove the trapped air bubbles.
• Bake the muffins in the preheated oven for 18-20 minutes or until the tester toothpick comes out clean. If otherwise, bake for other 2-3 minutes.
• Once done, carefully remove the muffins and allow them to cool on the wire rack.
• Serve Vegan Eggless Carrot Muffins Recipe during tea time with masala chai or your favorite spiced tea with Fresh Fruit Bowl Recipe.

AWESOME CARROT MUFFINS

Steps:

• Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, sift together flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil and brown sugar; beat well. Combine egg mixture and flour mixture; mix just until moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
• Bake in preheated oven for 20 to 30 minutes. Let cool for 30 minutes before frosting.

EGGLESS CARROT MUFFINS RECIPE

Steps:

• Gather all the things required to the counter top.
• Preheat oven to 180 deg C.
• Mean while wash, peel and grate carrots. Keep aside.
• Sift flour, baking powder, baking soda and salt in a bowl. This is to ensure even mixing.
• In another mixing bowl, using a whisk mix well curd and oil.
• Add sugar, vanilla and mix until it is dissolved.
• Add the sifted flour mixture (dry ingredients) and mix gently. Do not over mix.
• Lastly add carrots and fold (mix gently) the mixture so that carrot is mixed with the batter.
• Line a muffin tray with muffin liner (I use two for better looks) and pour batter until 3/4th of it.
• Make sure to spoon equal amount of the batter in all the muffin liners.
• Bake for 15- 18 minutes or until a tooth pick inserted comes out clean.
• Cool over a wire rack before storing. Keeps good at room temperature for 2 days.

EASY CARROT PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line or grease a muffin pan.
• Using a large bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. Set aside.
• In another bowl, whisk together the wet ingredients: crushed pineapple, eggs, vegetable oil, and vanilla extract until combined together.
• Stir the wet ingredients into the dry ingredients, whisking until the ingredients are just combined (no dry ingredients are visible). Fold in the grated carrots. Scoop into the muffin cups, filling each ¾ full. Bake for 20-22 minutes, until a wooden skewer inserted in the middle comes out clean.
• Let the muffins cool for 5 minutes before removing them from the pan and letting them cool further on a wire rack. Enjoy warm or cool with some butter if you like.

EGGLESS VEGAN CARROT CAKE CUPCAKES

Steps:

• In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
• In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
• Mix well.
• Add flaked coconut, nuts, or raisins if desired.
• Scoop mixture into 24 cupcake liners.
• Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
• Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

EGGLESS MUFFINS WITH CHOCOLATE CHIPS

Steps:

• In a bowl, take Milk, Oil, Vanilla Essence and Sugar. Mix all well.
• Take another bowl. Mix All-purpose flour, Baking soda, Baking powder, Coffee powder and Cocoa powder in it. Sieve all the dry ingredients all together.
• Mix all the dry ingredients into wet ingredients and fold gently to make a smooth batter.
• Add one tablespoon of Vinegar to the batter and keep the batter aside for 5 minutes
• Meanwhile, preheat the oven at 180 °C for 10 minutes.
• Take a muffin tray and arrange muffin liners in it.
• Fill all the muffin moulds up to ¾. Sprinkle some Choco chips.
• Bake these muffins at 180 °C for 25 minutes or until they pass the toothpick test.
• Once done, take out baked muffins and let them cool.