Carrot and ginger chocolate chip muffins, a soft and fluffy, eggless, whole wheat muffins with colorful carrots, zesty ginger and everyone's favorite chocolate chips.
Muffins for breakfast | Carrot muffins | Eggless carrot muffins | Eggless muffins with Carrots | Soft & fluffy Eggless Muffins | Easy Carrot Muffin Recipe | How to make Carrot muffins | Quick and easy Muffin recipe for School Snack box | Eggless Whole wheat muffins | Simple Carrot Muffins | Step by Step Instructions to bake Eggless Carrot Muffins
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Muffin Love
If you are a regular reader of my blog, you may have noticed that I often share muffin recipes. I prefer to bake without eggs and have been using only whole wheat flour for some years now.
Baking used to be a fun hobby when I started ten years ago, with my eldest child just 4 years old at the time. Now, he is about to start college, and my younger child is in high school. What began as a hobby has now become a passion, and I find myself baking muffins every week. I have posted about 35 muffin recipes on the blog.
I like to add fruits and vegetables to my muffins to make them more enjoyable for my kids. Some might argue that eating fruits and vegetables in a muffin doesn't really count. However, for me, anything homemade is healthy because we are aware of the ingredients used.
The recent apple banana oatmeal muffins were such a hit with my kids and also my friends. If you are looking for a quick snack to satiate your cake craving, check this microwave chocolate chip muffins, i bet you would make them often.
Why you should try these Whole Wheat Carrot Muffins
- These fluffy carrot muffins are made Eggless and with Whole wheat flour and gets ready in 18 minutes.
- The name says it all, it contains a good amount of carrots and everyone's favorite chocolate chips.
- These carrot & ginger muffins are kids approved. I have 2 boys, both loved these muffins. I got 9 medium sized muffins and only 2 are left now.
- These delish carrot muffins has got ginger and cinnamon as additional flavors, both are holiday flavors that wraps you up in a blanket.
Do you still need more reasons??
These Soft and fluffy muffins make a great snack. Can be packed for school boxes and also for picnics and long drives. You can enjoy them for breakfast with a cup of hot coffee or with your afternoon tea.
Planning to make these muffins vegan? Check this Vegan buttermilk recipe, to substitute the buttermilk in the recipe.
More Delish Muffin Recipes
Ingredients Needed for Eggless Carrot Muffins
- Whole wheat flour, for personal reasons I bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
- Buttermilk, liquid used to make these delish carrot muffins and also the egg replacement in this recipe. Believe me, buttermilk makes an excellent egg replacement.
- Shredded carrots, of course the main ingredient in the muffin recipe.
- Fat, I have used butter in this recipe, you can also substitute it with any flavorless oil.
- Flavorings, I have used cinnamon chocolate chips and ginger powder in the recipe.
How to Make Carrot & Ginger Chocolate Chip Muffins
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure and Keep all ingredients ready. Make sure everything is in room temperature. I have given both cup and weight measurements of all ingredients.
- Preheat the Oven to 160C. Grease and line the muffin pan with either silicon holders/muffin liners/parchment paper.
- In a wide bowl, mix together flour, sugar baking soda, ginger powder.
- In another large bowl, take buttermilk, warm water and sugar whisk well to combine. To this now add butter and shredded carrots and mix well.
- Now slowly add the dry ingredients to the wet in batches and use a whisk while mixing.
- Use a greased ice-cream scoop to portion and divide the batter into the prepared muffin tin.
- Bake these muffins in a preheated oven for 18 minutes or until a skewer inserted in the middle of a muffin, comes out clean.
- Once done, take the muffins out and let it sit on the counter for 5 minutes. Remove from muffin pan and let it cool on the wire rack completely.
- Enjoy them for breakfast or for your evening snack.
Cake recipes with similar flavors
If you love carrot in your bakes, then you should try these gorgeous cakes made with carrots, tastes delish and looks pretty too. These cakes are special to me as they were made to celebrate special occasions with my boys.
- Carrot ginger cake with cream cheese frosting and walnut crumble
- Chocolate Carrot cake - Ice Cream Cone Cake
- Orange Cake with Orange blossom cream cheese frosting
- Carrot pineapple Cake - Sunflower Patch Cake
Carrot & Ginger Chocolate Chip Muffins
Equipment
- Measuring cups and spoons
- Whisk and spatula
- Convection oven
- Bowls for mixing the batter
Ingredients
- 175 grams Whole Wheat flour 1 cup
- 130 grams of sugar ½ cup
- 130 ml buttermilk ½ cup, see notes
- ⅓ cup warm water
- 50 grams melted Butter approximately ¼ cup
- ¾ teaspoon baking soda
- 100 grams grated Carrot approximately ¾ cup
- ¼ cup cinnamon chocolate chips
Instructions
- Measure and keep all ingredients ready. Make sure everything is at room temperature.
- Grease a muffin pan with silicon muffin holders or muffin liners. I got 9 medium sized muffins with this measurement. Preheat the oven to 160C
- In a wide bowl, take flour, ginger powder and baking soda. Whisk to combine
- In a large bowl, take buttermilk, add warm water and sugar to it and mix well. To this add melted butter and shredded carrots and whisk well to combine
- Now add dry ingredients to the wet in 3 batches. Use a whisk to mix the flour into the wet ingredients.
- After adding all the flour, use a spatula and mix the batter in one direction. Finally tip in the chocolate chips and give it a mix.
- Fill the muffin pan with the batter. I used a greased ladle to scoop the batter, you can also use an ice-cream scoop.
- I filled each muffin hole ¾th. Tap the muffin pan gently to remove any trapped air.
- Bake them in the preheated oven for 15-18 minutes. Baking time and oven temperature vary from oven to oven. So keep an eye on the muffins after 16 minutes.
- Once baked, remove the muffin pan from the oven. Let it sit on the kitchen counter for 5 minutes. Carefully remove the muffins on to a wire rack and let it cool completely.
- The muffins stay good on the counter for 2 days. If storing for more, I recommend refrigerating in an air-tight container.
- If serving muffins from the refrigerator, reheat them in the microwave for 20 seconds and serve warm.
Video
Notes
- I live in dubai, we get milk and laban in cans. So if you live in the middle east you get something called laban , you can use it for making the muffins.
- You dont get buttermilk in store, Then to make 1 cup of buttermilk, mix half amount yogurt with half amount water, whisk well to get a uniform liquid.
- You don't have curd, then add 1-2 teaspoon of vinegar to a cup of milk, set aside for 5 minutes, It will curdle, mix well and use it in the recipe.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Soma Pradhan
This looks super moist..wish cud have one
kitchen queen
the cake looks yum moist and soft.
Raks
Way to go,it looks great Priya,for me too my first trial was same,the cake craked on top and was crisp,but after cooling down ,mine was ok,the crispness went off and was soft,only the taste matters,so keep going!
Unknown
Very Very soft cake using ragi flour...Awesome Recipe!!!
Priya Suresh
Wow Priya, Healthy muffins dear, even i do sometime never bother about the shape, taste is very important na..keep baking dear, ur new template looks beautiful..
Priya_Srinivasan
Hey Thank you guys!!!
Thanks priya, trying to look a bit more professional!!! 🙂
Priya_Srinivasan
Thanks Raks!!!
Sarah Naveen
wow!! so soft and spongy...the way i like it to be..yummy yumm
Madhuram
Great variation Priya. Another lovely use of ragi flour. Your blog template looks very good.
Kalyani
can't take my eyes off the perfectly domed carrot muffins, Priya . I love that they are eggless and wholewheat. bookmarked to try !
Sandhya Ramakrishnan
Love the beautiful dome on your muffins Priya! Such unusual flavors but they come together so well. I love ginger in baked goodies and this was so delicious!
Rafeeda - The Big Sweet Tooth
I just love how these muffins look like. Carrot is a close favorite after banana and that addition of ginger flavor is piquing my interest. Chocolate chip always makes things better... Hehe...
Radha
Adorable muffins and I love the flavors of carrot and ginger along with cinnamon chips in this muffin. Delicious bake!
Swati
Hi,
Looks really good i want to make ut for my son but i am confused about buttermilk, is it made with curd / yogurt and water? Or am i curddling milk with vinegar? Which of this am i using ? And what is their individual proportion ?
Thanks
Priya_Srinivasan
Hi Swati, thank you for stopping by and for the good question, I have updated my recipe card with details.
For a cup of buttermilk, You can either curdle 1 cup milk with 1-2 tsp vinegar, let it sit for 5 minutes and use it in the recipe. Or mix in 1/2 amount of yogurt with 1/2 amount of water whisk well and use it in the recipe. Both will work well.
Hope this helps. thank you