Wholewheat Carrot Muffins
Recipe type: Cakes and Muffins
Cuisine: International
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 small carrot, peeled and grated
  • 10-15 cashew nuts, chopped
  • ⅔ cup wholewheat flour
  • ¼ tsp baking soda
  • ½ tsp baking powder
  • A pinch of salt
  • ¼ cup sugar
  • ½ tsp cinnamon
  • 1 large egg, room temperature
  • ¼ cup oil
  • ½ tsp vanilla extract
  • ¼ cup milk *
  1. Preheat oven to 180 degrees. Line muffin pan or use silicon muffin moulds.
  2. Combine all the dry ingredients - flour to cinnamon - in a bowl and whisk well.
  3. In another bowl, whisk the egg and oil till well mixed. Add the vanilla extract and mix well.
  4. Make a hole in between the dry ingredients and add the wet ingredients. Fold till the mixture becomes moist.
  5. Fold in the grated carrots and cashew nuts- do not overmix. If you feel the mixture is too tight, add in the milk. *
  6. Divide equally into six muffin cups. Bake for 20 to 25 minutes till the center tested comes out clean. Cool slightly. Can have warm with a cup of milk!
Recipe by The Big Sweet Tooth at https://www.thebigsweettooth.com/wholewheat-carrot-muffins/