Eggless savoury muffins: Savoury carrot and herb eggless muffins combine the goodness of carrots, protein from the paneer and cheese. Using a mix of all purpose flour and whole wheat flour, keeps it soft and springy.
Muffins make an easy snack for kids, either in school or at home. But most commercially available muffins have loads of sugar and fats (even transfats) that make it quite an unhealthy choice.
The worst part is that, as compared to cake, they are considered to be a healthy option while in fact, they are as loaded with the wrong kind of ingredients as any other bakery product.
Muffins when made at home easily lend themselves to all kinds of healthy modifications, make them sweet or savoury, add fruits or veggies, add bran or millets, it’s totally up to you. Muffins are one of the easiest and forgiving recipes to try out at home, when you get an oven. You can also use your air fryer to make a small batch of 4-5 muffins using the silicon baking cups.
This recipe for savoury carrot and herb muffins, I put together this morning for my son’s lunchbox and I did sneak in one for my breakfast and boy, they are good!
Savoury carrot herb muffins going into airfryer to bake
You could also try these eggless savoury muffins with other healthy flours like millet or corn meal.
The grated carrots also keep the muffins moist despite minimal oil in the recipe.
Try it out for a tea party or for your kid’s lunchbox. You can also double the recipe, and refrigerate in an airtight box, makes for a super healthy after school snack.
Lots more easy muffin recipes that I know you’d love to try
- Pumpkin and Chocochip
- Blueberry and Vanilla yogurt
- Banana muffins with choco swirls
- Eggless Choco Muffins – Airfryer
- Savoury Carrot and Herb
- Lemon and Blueberry
- Apple Fig & Poppyseed
- Morning Glory
Savoury Carrot & Herb Muffins {eggless}
Ingredients
- 1/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda (a pinch)
- 1/2 tsp salt
- 1 medium carrot coarsely grated
- 1/2 tsp dried mixed herbs (I used Keya)
- 3 tbsps paneer grated
- 1 tbsp vegetable oil
- 1/2 cup yogurt whisked
- 1 tsp vinegar
- 3 - 4 tbsps water (if required)
To top
- 1 tbsp grated cheese
- 4-5 walnuts coarsely chopped
Instructions
- Preheat the airfryer or oven at 180°C. Line a 6 hole muffin tray (if using oven) and keep it ready or 6 silicone muffin cups (for airfryer).
- In a bowl, mix all the dry ingredients with a whisk. Keep aside.
- In another bowl, mix the grated carrot, paneer, herbs, vegetable oil, vinegar and yogurt - until they are well combined.
- Make a well and add the dry ingredients. Stir gently to mix through. Do not over mix, any small lumps can be left alone.
- If you think the mix is too dry, add water 1 tbsp at a time, until it is of the right consistency.
- Divide the batter into 6 cupcake molds. Top with a little grated cheese and walnut bits.
- The airfryer will fit in only 4 at a time, so you need to do it in 2 batches. If you are baking in an oven, then by all means, use a 6 cup muffin tin and bake as per instructions.
- Place the filled molds in the airfryer basket. Close it in and bake at 180°C for 7 minutes or so.
- Remove, allow to cool for 2-3 minutes, unmold and serve warm.
Notes
What an idea in the air fryer… the muffins look delicious…
looks yummy…is the baking time the same for an OTG also Nandita?
i like to your all recipes an am want to use this racipes in my restaurantAggarwal Sweets in canada.
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Hi Nandita, I tried these muffins twice in the oven but both the times they didnt seem to cook well,despite baking at 185 degree celcius for 25 mins.What do you think could be the reason? I ended up making patties of them by cooking them on a pan..they tasted good. I havent tried making them in the airfryer though.
I tried these muffins too, they took almost 35 mins in my oven. They tasted great though!