Eggless Carrot Muffins

muffin cups

I had been getting bored with what I could buy for breakfast at and near my work. I wanted something quick but wholesome, and to mix things up, also something home-made.

I also was getting tired of so many stick-of-butter recipes, which are not so great when it comes to cholesterol. It all led me to invent my Heart Smart Carrot Muffins. Their deliciousness and texture come from whole wheat flour, olive oil, and yogurt!

Content below was originally published at Naturopath.ca …

Making and eating home-made baked goods for breakfast can be heart-warming and yummy, but can it also be heart healthy? Yes! I am always thinking of ways to cut out the cholesterol. By eliminating butter and eggs in these Heart Smart Carrot Muffins, I offer you a good basic recipe to which you can easily add your own twist.

These nutritious muffins use yogurt and whole wheat flour to get their great texture. In addition to the yogurt, other ingredients include fats that will do your body some good — olive oil and nuts! You can vary the recipe by using your favorite fruits, nuts, and even another vegetable. I used carrots because I had too many in my fridge, but note that they are also an excellent source of vitamin A and fiber. The walnuts I used are loaded with omega-3 fatty acids, and those raisins are full of mineral rich anti-oxidants.

My Heart Smart Carrot Muffins are a guilt-free power breakfast, perfect with some fruit or a cup of tea!

heart smart carrot muffins

I used:
1.5 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup olive oil
1/2 cup brown sugar
1 cup shredded carrots
1/2 cup fresh, plain yogurt — make sure it is not sour!
1/8 teaspoon each of cinnamon and ginger
1/4 cup walnuts
1/4 cup raisins

My method:
1. Preheat the oven to 175 C (350 F).
2. Mix the oil, sugar, carrots, and yogurt in a mixing bowl.
3. Sift the flour, baking powder, baking soda, and spices in a separate bowl and mix them properly.
4. Add the dry ingredients to the wet and combine them well.
5. Mix in the raisins and walnuts, then later add a few more if you like, after you scoop the batter.
6. Scoop out the batter, one ice cream scoop at a time, into a lined muffin pan.
7. Bake for 25 minutes or until the muffins puff up and their tops look golden brown. Test them by inserting a toothpick in the middle of one, to see if the toothpick comes out clean; if not, bake them for a few more minutes.
8. Let them cool until they reach room temperature, then store in a cool, dry place.

Eat them up in 4 to 5 days, and refrigerate them in warm weather, as they contain yogurt. Enjoy!