. Eggless Apple Carrot & Raisin Muffins (Soft, Moist & Healthy) - I camp in my kitchen
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Eggless apple carrot muffins
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Eggless Apple Carrot & Raisin Muffins (Soft, Moist & Healthy)

Soft, moist eggless apple carrot raisin muffins made with wholesome ingredients. Perfect for breakfast, snack or kids lunchbox. Easy & healthy.
Course Breakfast, Dessert, Snack
Cuisine International
Keyword Breakfast muffins, Easy recipe for eggless muffins, Eggless apple muffins, Eggless muffins, How to make eggless apple carrot muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16
Calories 263kcal

Equipment

  • Measuring cups and spoons
  • Convection oven
  • Whisk and spatula
  • Bowls for mixing the batter
  • Weighing Scale for measuring ingredients

Ingredients

  • 300 grams whole wheat flour
  • 400 grams tin of condensed milk
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • 1 teaspoon all spices powder
  • ½ teaspoon ginger powder
  • 250 grams apple
  • 250 grams carrots
  • 50 grams black raisins
  • 110 grams oil
  • ½ cup semi sweet chocolate chips

Instructions

  • Preheat the Oven to 160C . Line a 12-hole big muffin pan. I made 16 large muffins.

Dry Ingredients

  • In a large bowl, take flour, baking powder, baking soda. Whisk well to combine.
  • To the flour mix, add cinnamon powder, dry ginger powder and all spices powder. Whisk well to combine.
  • Add raisins to the flour mix and keep aside.

Wet Ingredients

  • In a wide bowl, take condensed milk, add oil to this and whisk well to combine.
  • To this add shredded apples, shredded carrots and mix well.
  • Add ½ cup warm water to this and mix well.

Mix Dry & Wet Ingredients

  • Now add ½ cup of flour mix at a time, in to the wet ingredients and mix using a whisk to form a uniform batter
  • Fill the muffin pan with batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter.
  • Add few chocolate chips as topping. Gently tap the muffin pan to release any trapped air.

Let's Bake Muffins

  • Bake the muffins in the preheated oven for 22-25 minutes or until a skewer inserted in the middle comes out clean. If baking mini muffins gets done in 15-18 minutes so keep an eye on them
  • Oven temperature differs from oven to oven, so bake accordingly .
  • Once the muffins are done, remove it from the oven, let it sit in the pan for 2 minutes, then remove the muffins onto a wire rack.

Store & Serve

  • Let it cool completely. The muffins can remain on the kitchen counter for a day. I prefer to refrigerate in an air-tight box
  • If serving from the refrigerator, reheat the muffins for a 10-20 seconds and serve the muffins warm.

Notes

  • Baking temperature varies from oven to oven, so keep an eye on the bake after 15 minutes. 

Nutrition

Calories: 263kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 139mg | Potassium: 290mg | Fiber: 4g | Sugar: 18g | Vitamin A: 2691IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 1mg