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Carrot Muffins

Photo by Vinita Punjabi


  • 1 cup whole-wheat flour
  • 1 cup oat bran/wheat bran
  • 1 tbsp arrowroot powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp all-spice
  • ½ tsp cinnamon powder
  • ⅔ cup grated carrots
  • ½ cup slightly diluted date paste
  • 1½ cups soy milk (add more if the batter is difficult to mix)


Preheat the oven to 375 ºF (190 ºC).

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add in all of the wet ingredients (date paste through soymilk). Mix well.

Pour the batter into a muffin pan with liners and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.

Serves 6-8


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