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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Lime Honey Oats Muffins!

LIME HONEY OATS MUFFINS....these muffins are a weight watchers indulgence. If you are a buttery sweet kind of person, then sorry this won't give you any satisfaction. I am no fan of oats or any healthy dish for that matter. I actually made these for my big bro (he is the one I experiment all my recipes with, poor fellow ;p )

These muffins are very light, less sweet and "The go to" breakfast on the go. Its moist and the texture is just amazing. You can taste the oats, the honey and ting of lime in every bite. The glaze gives a nice sharp edge to the muffins, so I recommand you be genourous when glazing. 

Before the glaze! 

There is another way you can eat these muffin. Slice through the muffin and spread your favourite jam and eat like scones, Yummm!

Recipe Courtesy: food.com

You Will Need:
Makes 13 Muffins

For the Muffins:
1 Cup Uncooked Oats
1 Cup Yogurt
1/2 Cup Honey
1/4 Cup Milk
3 tbsp Melted Unsalted Butter
2 tsp Lime Zest
1 1/2 Cups Plain Flour
2 tsp Baking Powder
1/2 Tsp Baking Soda
1/4 tsp Salt
2 Egg Whites, Lightly Beaten

Glaze:
You Will Need:
3/4 Cup of Powdered Sugar
4 tsp Lime Juice
1 tsp Lime Zest

The Baking:

Muffins:
Preheat oven to 180c and Line the baking tray with 12 muffin cups.

Combine oats, yogurt, honey, milk, melted butter and lime zest in a large bowl. Mix evenly and let it rest for 10 mins.

In another bowl, sift together flour, baking powder, baking soda and salt. Keep aside until needed.

Add the beaten egg whites to the oats mixture and mix until well combined. Fold in the dry ingredients into the oats batter until the flour is moistened. DO NOT OVER MIX.

Fill the muffin cups almost full. Bake for 20 - 25 mins until the muffins are cooked through and are light golden colour on top.

Let it cool in the tray for fe mins. Then take the muffins out and let them cool completely on a wire rack.

For the Glaze:
Combine all the ingredients together.

Dip the top of cooled muffins into the glaze and serve.

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Happy Baking!

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