### TranslatedIngredients: 1-1/4 cup Whole Wheat Flour,1 cup Curd (Dahi / Yogurt),3/4 cup Carrot (Gajjar) - grated,3/4 cup Caster Sugar,1/4 cup Sunflower Oil - (sunflower oil),3 tablespoon Badam (Almond) - chopped,1 teaspoon Vanilla Extract,1/2 teaspoon Baking powder,1/2 teaspoon Baking soda,Salt - a pinch ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 8 ### Cuisine: Continental ### Course: Snack ### Diet: Vegan ### TranslatedInstructions: To prepare making Eggless Carrot Muffins Recipe, wash, peel and grate the carrot and keep aside. Grease or line the muffin tray. Preheat the oven at 180 degree Celsius for 10 minutes. Sift whole wheat flour, baking soda, baking powder and salt together.In a bowl take curd and add sugar to it. Whisk until the sugar dissolves. To it add oil and mix well.Next, add the sifted dry ingredients little by little too the wet ingredients and gently fold. Add grated Carrot to this batter and mix lightly. Do not over beat.Mix the chopped Almonds with some dry flour and add it to the batter.In the end, add the Vanilla extract. Give it a quick stir.Fill in the muffin liners to 3/4 max. Tap the muffin tray gently 2-3 times to remove the trapped air bubbles. Bake the muffins in the preheated oven for 18-20 minutes or until the tester toothpick comes out clean. If otherwise, bake for other 2-3 minutes.Once done, carefully remove the muffins and allow them to cool on the wire rack.Serve Vegan Eggless Carrot Muffins Recipe during tea time with masala chai or your favorite spiced tea with Fresh Fruit Bowl Recipe.
