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Carrot and ginger chocolate chip muffins, a soft and fluffy muffins with colorful carrots, zesty ginger and everyone's favorite chocolate chips.

Why you should try these Whole Wheat Carrot Muffins
More Delish Muffin Recipes
Ingredients Needed for Eggless Carrot Muffins
How to Make Carrot & Ginger Chocolate Chip Muffins
Recipe Card for Carrot Muffins
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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??

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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.

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Recipe Card for Carrot Muffins

Carrot & Ginger Chocolate Chip Muffins

Carrot and ginger chocolate chip muffins, a soft and fluffy muffins with colorful carrots, zesty ginger and everyone's favorite chocolate chips.

5 from 19 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: International

Keyword: Cakes with whole wheat flour, Carrot muffins recipe, Easy carrot muffin, Easy muffin recipe with carrots, Eggless bakes, Eggless carrot muffin, Eggless muffins, Whole wheat muffin recipe

Prep Time: 15

Cook Time: 18

Cooling time: 10

Total Time: 43

Servings:

Calories: 200kcal

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
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

Nutrition

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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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.