Honey, let me tell you about one of my favorite recipes — Carrot Mini Muffins Without Eggs is something I’ve been making for years and it never disappoints! This is the kind of dish that fills the whole kitchen with the most wonderful aroma and has everyone asking when dinner will be ready.
Made with simple, wholesome ingredients like all-purpose flour, all-purpose flour, oats, this recipe comes together without any fuss. That’s the way Gran likes it — good food that doesn’t keep you in the kitchen all day.
Whether you’re making this for a weeknight dinner or bringing it to a gathering, I promise it will disappear fast. Don’t forget to scroll down and let me know how it turned out in the comments!
Please scroll down and leave a star rating in the recipe card below — it helps other home cooks find Gran’s recipes, and it means the world to me!
Carrot Mini Muffins Without Eggs
Ingredients
- 0.5 cup All-Purpose Flour
- 0.5 cup All-Purpose Flour
- 0.5 cup Oats
- 0.5 cup Brown Sugar
- 1.5 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 0.75 cup Soymilk
- 1 teaspoon Distilled
- 0.25 cup Canola Oil
- 1.5 cup Carrots
Instructions
- Preheat the oven to 375F or to 325F for a convection oven.
- Mix the ingredients in the order of the recipe until smooth.
- Spoon the batter into muffin cups.
- Bake for 40 minutes or for 25 minutes in a convection oven.
- Cool a few minutes for easier removal.
