Eggless Orange Carrot Muffins

These are little fluffy muffins that are packed with flavor. They are a small batch eggless recipe but so easy and yummy, filled with carrot, orange zest, dates and yogurt.

I love a good carrot cake. But what I love more than a good carrot cake is a great carrot muffin. These muffins are eggless but so light and fluffy. The oil in the batter keeps them moist and soft for days and the walnuts definitely add a good crunch in every bite.

The batter is a small batch recipe making 6 muffins. They are topped with an orange glaze that sets as it drapes over the muffin. I love baking them with a little granulates sugar on top for crunch. There is so much carrot in these muffins and honestly it is a great way to get your kids to eat their veg!

What are the ingredients you need to make these Eggless Orange Carrot Muffins?

For the batter we need carrots that have been grated, dates (pitted and chopped), walnuts (toasted and chopped), yogurt, milk, baking powder, baking soda, vinegar, flour, white and brown sugar, orange zest, orange juice, cinnamon, oil and granulated sugar for the top. I also add a generous pinch of salt as the flour needs it but the carrots need it more.

For the orange glaze we need icing sugar and orange juice. It tints the icing a very pale peach color which is very fitting for these muffins.

What substitutes can you use to make these Eggless Orange Carrot Muffins?

Gluten free-

You can use Bob’s Red mill 1-1 gluten free flour, I would recommend using a gluten free flour mix to get the perfect results with these muffins. There is a lot of moisture in them and the flour is important.

Vegan-

As the recipe has no eggs or butter it is half vegan already. It does call for yogurt and milk, you can use any you like. Coconut yogurt and coconut milk is my best substitute option to make these vegan.

Nut free-

Leave out the walnuts! You can use any seeds you like, I prefer sunflower seeds and pumpkin seeds to make this batter.

Sugar-

There are 4 kinds of sugar in this recipe, the white and brown sugar go into the batter which adds sweetness and a crumbly texture with the brown sugar (you can use only brown or only white sugar for the batter). The granulated sugar is sprinkled on top of the muffins before going into the oven as this creates a crunchy top (this is optional). And finally the icing sugar is essential to make the glaze (I will make the glaze optional but it really is delicious with the muffin).

Oil-

I actually love using olive oil when I bake with carrots. Coconut oil is also yummy but any oil will work in this recipe.

What equipment do you need to make these Eggless Orange Carrot Muffins?

The beauty about this recipe apart from the obvious deliciousness is that you don’t need much to make it. We need a mixing and spatula to bring the batter together. We do need a grater to shred the raw carrot. We also need a muffin tin of some sort and baking paper to line the tin. I’ve use cupcake liners but you can use baking paper or brush the tin with oil before spooning the batter into the tin directly.

How to make these Eggless Orange Carrot Muffins?

We start by add the milk, yogurt, baking soda and vinegar to a mixing bow. Let this sit for a few minutes, it will start getting frothy and thick. Then add the brown and white sugar, stir together. Add the oil, orange juice and stir again. It will look curdled – that’s perfect. Add the flour, salt, baking powder, cinnamon, orange zest and stir. Add the dates, walnuts and fold together. Divide the batter into 6 muffins and sprinkle the granulated sugar on top. Bake in a preheated oven at 180℃ for 12-14 mins until the top is crunchy/hard and a tooth pick inserted into the center comes out clean.

Let them cool down before you ice them. We can make the icing now, stir the orange juice and icing sugar until combined. Drizzle over the cooled muffins and let them set for a few minutes.

How to serve and store these Eggless Orange Carrot Muffins?

Serve them as they are or with some coffee, tea, milk. I also like serving these muffins with vanilla ice cream – it is so good! Once baked they store well at room temperature for 3-4 days in an air tight container. Alternatively you can store them in the fridge for 1 week and freezer for 2 months. Thaw it and warm in the microwave for 10 seconds before serving.

If you like this recipe, check out my Cherry streusel muffins recipe, Apple cinnamon muffins, Pumpkin pecan crumble muffins. Now that we have covered how to make these Eggless Orange Carrot Muffins you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.