Egg Less Carrot Walnut Muffins Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350掳F (175掳C) and line a muffin tin with paper liners.
• STEP 2.In a large bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• STEP 3.In another bowl, mix together the wet ingredients: grated carrots, vegetable oil, brown sugar, vanilla extract, and milk.
• STEP 4.Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• STEP 5.Fold in the chopped walnuts.
• STEP 6.Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
• STEP 7.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• STEP 8.Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the muffins as is, or with a dusting of powdered sugar on top.
• STEP 10.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to grate the carrots finely to ensure they blend well into the batter.
• Do not overmix the batter, as this can result in dense muffins.
• Feel free to add raisins or shredded coconut for extra flavor and texture.
• For a healthier option, you can substitute some of the all-purpose flour with whole wheat flour.
• These muffins can also be frozen for up to 1 month. Thaw them at room temperature before serving.

Storage and Serving

• These muffins can be stored in an airtight container at room temperature for up to 3 days.
• Serve them as a breakfast treat or enjoy them as a snack with a cup of tea or coffee.
• You can also pack them in lunchboxes or take them on-the-go for a quick and nutritious snack.