Recipe: Moist Whole Grain Carrot Muffins (egg-less)

I came up with a new recipe in the kitchen today because I wanted to make carrot muffins and was out of eggs. I found that if you use a large amount of fresh ingredients such as carrots or even bananas then the muffins do not need as much leavening. These muffins turned out moist and tender and the lack of eggs didn't leave them dense or heavy feeling because I used both baking soda and baking powder to help with the leavening. They are 100% whole grain, but they are tender and delicious and not lacking at all in the flavor department. In fact, I think they taste much better than muffins made with all purpose flour. Happy Baking!


Moist Whole Grain Carrot Muffins (egg-less)

Ingredients

1 1/2 -2 c. finely shredded carrots

3/4 c. brown sugar

1/4 c. of canola or vegetable oil

1 c. quick oats plain

1 c. whole wheat flour 

1 tsp. baking powder

1 tsp .baking soda

1 tsp. cinnamon

1/4 tsp. salt (optional)

2/3 c. of almond milk, I use vanilla almond breeze (or substitute with regular milk)

Directions: 

Preheat oven to 350 Degrees Fahrenheit and line desired amount of muffin cups with paper liners. This recipe makes 10-12 muffins depending on how large you want them to turn out. It can also be used for 6-8 really large muffins. 


Then mix together the oil and sugar in a mixing bowl. Add the shredded carrots mix well. Mix flour and oats in a separate bowl. Then add the baking soda, baking powder, cinnamon, and salt to the flour and oats, mix thoroughly. The you add the flour oat mixture to the carrot mixture until it is all incorporated. Then you begin to thin the batter out with the 2/3 cup of milk. The mixture should not be so thin it can be easily poured, but it should also not be at all stiff or dry. 


Then distribute the batter evenly among the paper cups in the muffin tin. Bake for 15-20 minutes depending on size and how brown you desire muffins. They are done when a toothpick inserted into the center comes out clean. 


Thanks for reading and look for pictures and step by step instructions to go with this new recipe to be up in a few days! :)