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–+ servings

Black carrot Muffin

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Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine Baby toddler food, Baking, International, Kids choice
Servings 10 muffins

Equipment

  • Muffin tin
  • Whisk
  • mixing bowls and spoons.
  • measuring cups and spoons
  • grater

Ingredients
  

Wet ingredients

  • 0.75 cup yogurt greek, natural
  • 0.25 cup cooking oil avocado oil
  • 0.75 cup sugar unrefined
  • 1 pinch salt
  • 1 pinch vanilla pod extract the seed scraping

Dry ingredients

  • 1.25 cup whole wheat flour self raising
  • 0.75 cup carrots blck carrots, grated

Instructions
 

  • Wash peel and grate the black carrots. Set them aside till needed.
  • Preheat the oven at 180 degrees for 10 minutes
  • Into a mixing bowl measure and add the oil, yogurt, sugar, vanilla and salt.
    wet ingredients for eggless carrot muffin
  • Whisk wll till the sugar dissolves and combines well.
  • The oil and the yogurt will now be smooth and airy too.
  • Add the flour and carrots and combine well without over mixing.
    black carrot muffin mix.
  • Once it forms a smooth batter set it aside.
  • Line your muffin tray ( about 10 liners) and spray a bit of oil on the liners.
  • Scoop the muffin batter halfway up the muffin liner
  • Once all the liners are filled, tap the tray to releas any air trapped in the batter.
    muffins batter in the mould
  • Bake at 180 degrees for 20 minutes.
  • Once baked check with a skewer that comes out clean when inserted in the centre of the muffin.
  • Let the muffins cool and can be stored.
    Black carrot muffins
Keyword carrot, eggless cakes, Winter warmers
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