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Monday, 15 December 2014

Skinny Carrot Muffins

Pardon my terrible picture. It was close to midnight and I was in the middle of packing to travel the next day. Little A has been self feeding for the past 3 months now and its impossible to sneak a snack in front of him without him crying and asking for it. We had to train travel to our hometown the next day and I wanted to make some snack to carry with us so that we can have our train meals in peace. I polish off my fridge before every travel and I had nothing to make except couple of apples and some carrots. After Googling for what looked like an eternity I came across this Eggless Butterless Whole wheat carrot Muffins.....and I simply call them SKINNY CARROT MUFFINS!


I have never baked eggless before. I love my eggs. And am a fan of white flour. But since it was for Little A I had to go with Whole Wheat. There is ZERO Fat in these muffins and I was amazed at how moist it turned out. The snack was meant for Little A but since it was Eggless and Fatless Big A jumped right in. Healthy muffin baked in no time.  

Baking powder and baking soda are generally to be avoided for babies and toddlers but as a on off thing its fine. 

You Will Need:
Makes 12
1.5 Cups Whole Wheat Flour
3/4 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
1/2 tsp Ground Cinnamon
1/4 tsp Ground Clove
1/4 tsp Ground Nutmeg
1/2 Cup White / Brown Sugar
1.5 Cups Unsweetened Applesauce
1 tsp Vanilla Extract
1 Large Carrot, Peeled and finely grated

The Baking:

Preheat oven to 180 degrees and line a muffin tray with cupcake liners or just grease them or spray cooking oil.

In a large bowl sift in the flour, baking soda, baking powder, salt, ground cinnamon, ground clove, and  ground nutmeg. Then add the sugar, applesauce, vanilla and shredded carrots. Mix until everything is moistened. DO NOT over mix.

Fill each muffin cup 3/4th full and bake for 18 - 25 mins or until toothpick inserted in the center comes out clean. Allow the muffins to cool in the muffin pan for 10 mins before turning them over to a cooling rack to cool further. 

Recipe Source: Simply Daily Recipes

Happy Baking!

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