By: redchilliesPosted on

Regular reader of this blog may remember that the baking recipes that I follow are all eggless. But the past three posts on baking have all been using eggs. So then why the the influx of egg based baking you ask? 

Well I have to blame the kiddo for that. He one day threw a fit and proclaimed that he loved eggs and wanted us to make boiled eggs or egg related dishes for him for him. After trying a couple of dishes he changed his mind and decided he did not like them after all. This after we bought a dozen eggs and stacked it up in the fridge! So what do I do with the one’s remaining as I had to use them in some way? Well, I love to experiment with food and this gave me an opportunity to try something different.  Hey, but then if I have to pick one then I would prefer to go the eggless way. 

OK, moving on. I am usually on the lookout for healthy, low fat baking recipes and when I find them I bookmark them. This is one such recipe and this has lived up to its expectations. Apart from using carrot and zucchini; I loved the fact that this uses wheat flour and no butter/shortening. The muffins turn out soft and light and there is hardly any flavor of wheat flour after it is baked.

 Note: If you do not want the flavor of banana in this then add an egg and skip the banana. The original recipe called for 2 eggs and no bananas. These make good breakfast muffins or even as a snack. 

Adapted from: Spark People 

Yields: 12 muffins 

Ingredients 

  • 1 cup all purpose flour/maida
  • 1/2 cup whole wheat flour/atta
  • ¾ cup sugar
  • 1 ripe banana (mashed) [skip the banana and add an egg instead]
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1 egg
  • 1 tsp vanilla
  • 3/4 cup grated carrot
  • 1 cup grated zucchini 

Method:

  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin tins with paper liners and grease them lightly.
  • In a bowl, combine all the dry ingredients flour, baking soda, salt, sugar, cinnamon and baking powder.
  • In another bowl beat together oil, applesauce, eggs, and vanilla.
  • Add the dry ingredients in parts to the wet mixture and mix well. Finally fold in grated carrots and zucchini.
  • Spoon into the prepared muffin cups. Bake for 20-25 minutes.
  • Take it out and allow it to cool on wire racks.

Baking book Giveaway


Now for the giveaway part, I would like to give “1 Mix 100 muffins” book for one lucky winner. This book is full of muffin ideas and also great pictures! From sweet to savory varieties it is a treat. The cool part about this book is that every single recipe is based on a basic muffin mix. Once you understand the basic mix, you can tweak it around and create your recipes!

Rules:

  • To be able to participate in this cookbook giveaway, leave a comment on this post by telling your favorite healthy muffin (sweet /savory). You are welcome to leave a link.
  • Like the RedChillies page on FaceBook. That’s it!
  • You do not need to have a blog to participate in this giveaway. But please make sure that you have put in a valid email address, so that I can contact you when you win.
  • Note: Giveaway is open to individuals with shipping addresses within United States and Canada. For people outside of these two countries, you may still enter and have it shipped to a person of your choice with U.S. or Canada.

The last date for this giveaway is December 10th, 2011. Winner will be picked up at random and announced soon after.

Good luck!

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Categories: Easy Vegetarian Recipes, Low Fat Recipes, Sweets(Mithai) / Desserts

19 Replies to “Carrot Zucchini Muffins and a baking book giveaway”

  1. The muffins look so good. Zucchini bread is my favorite and would love to try this. Among the healthy muffins i like whole wheat blueberry muffins:-)

  2. Okay now I know the reason behind the eggs in your recipes these days. I too am going through that phase with my son and bought some organic eggs last week. He likes it though which makes me both happy and sad. Sad because I can’t stand the smell while the omelette is cooking. I don’t know for how long he is going to be in this phase. Boiling the egg is what I prefer because it does not have that odor but he doesn’t like it. Kids!!

    My favorite healthy muffin recipe is the vegan whole wheat blueberry muffins made with maple syrup instead of sugar.
    http://www.egglesscooking.com/2011/03/18/vegan-blueberry-muffins-2/

  4. The muffins look delicious! My father being a strict vegetarian always eats my baked goods, buts asks if I can make it eggless so I enjoy your recipes.

    I use baking especially with my youngest to show her that all those fractions,metric system actually have a use:) Besides with a captive audience doing something together with sweet results, what could be better?

    I usually cut down sugar and fat by about 20-25% on most recipes without any huge difference .

  8. Oh delicious! I have tried egg less baking and to own the truth, I like it better with eggs ( though I cannot tolerate eggs in any other form)

  11. Hi. I like all your recipes. They are simple and tasteful. My favorite muffin recipe include grates apple, carrot, ground almonds and walnuts in a basic cake batter and flowered with cinnamon or cardamom. This is a very flavorful and a healthy muffin that I make for my son.
    Thank you for all you lovely recipes.
    Anjali

  12. Lovely combo!I prefer eggless anytime.Did bake a few with eggs because friends requested it.However I do tune into looking out for baking recipes without eggs.I prefer banana and strawberry than the choc ones.

  15. I have a wonderful oat and pumpkin muffin recipe that is fantastic! It’s healthy and really good.
    I like you on FB

  18. Loved these healthy n delicious muffins..so far, I have tried egg less blueberry muffins and that’s my fav 🙂
    Liked your FB page long back and I’m the regular visitor of your lovely space 🙂

    Cheers!
    Vani

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