22 Apr Carrot Cake muffin without eggs recipe
Have you ever looked for an eggless cake recipe? I was in that space when I needed the favourite carrot cake muffin recipe but without eggs, for my kid’s birthday because some classmates have allergies. So I jump on the mission to try different recipes until I found the final version of my best eggless homemade carrot cake muffin.
The best way to replace those eggs and maintain the moisture of the carrot cake muffins is to use mashed bananas. I only add sultanas for this recipe because you never know when a kid could also have a nut allergy, but you can add 1/2 a cup of chopped nuts to add an extra crunch.
Ingredients:
- flour
- baking soda
- baking powder
- Cinnamon
- cloves
- salt
- oil
- sugar
- vanilla
- bananas
- carrots
- sultanas
Frequently Asked Question about Carrot Cake muffins without eggs.
Yes, you can freeze them and let them thaw in the fridge the night before and warm it up for 30 seconds in the microwave when you want to eat them.
Yes, you can use greek yoghurt to replace it, but I think the bananas are much better because they add flavour.
Carrot Cake muffin without eggs recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Have you ever looked for an eggless cake recipe? Do you struggle with some kids’ allergies? You can bake these eggless carrot cake muffins and please a more extensive crowd because of the rich flavour and moist sensation.
Ingredients
- 1 1/2 cup flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon of baking powder
- 1 1/2 teaspoon of cinnamon powder
- 1/2 teaspoon of cloves powder
- 1/4 teaspoon of salt
- 2/3 cup of oil
- 1 cup sugar sugar
- 1 teaspoon vanilla
- 2 mashed bananas
- 1 1/2 cup of shredded carrots
- 1 cup of sultanas
Instructions
- Preheat the oven to 180°C or 350°F and line a muffin pan with paper liners.
- In a large bowl, strain all the dry ingredients: flour, baking soda, baking powder, cinnamon, cloves and salt. Set aside.
- In another bowl, whisk together the oil with sugar. Add the vanilla and bananas to the mixture. Incorporate all the dry ingredients and mix well. When you have a homogeneous mixture, add the shredded carrots and sultanas. Pour the mixture with a scoop into the muffin tins. Fill them until they reach 3/4 of the container. Bake them for 20-25 minutes or until a toothpick comes out clean.
Keywords: eggless carrot cake muffins, carrot cake without eggs
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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