Savory Eggless Multi Grain Carrot Muffins

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In most peoples eyes muffins could only be sweet. Some even think that savory muffins are not a thing. If you are one among them, then I challenge you to try these muffins. And I promise you, you would believe savory muffins are really a thing!
I love to make savory muffins and include it as a part of my lunch. I can see that you are giving me a crazy look, but trust me on this, you can eat these muffins for lunch :). These muffins are super tasty and filled with goodness.
They’re made with whole wheat flour, finger millet and oats flour which makes them super healthy and super filling too. These muffins are dense due to use of multi grain flour. The grated carrots give these muffins a slightly earthy flavour, which goes beautifully with the herbs , so that every bite is delicious and deeply satisfying! These muffins can be enjoyed as part of a delicious lunch or grabbed quickly for a breakfast on the go. Add some tahini or sour cream on the muffins and happily munch away!

For this month’s Home Baker’s Challenge, a monthly baking event started by Priya, who is the host of this month is challenge,suggested us to bake some delicious savory pudding, initially i want to bake everything, but finally settled on this savory super healthy muffin.

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Here’s savory eggless multi grain carrot muffins recipe-

Recipe adapted from here.


1/4 cup whole wheat flour
3 tbspn all purpose flour
2 tbspn oats flour
2 tbspn ragi flour/finger millet flour
1/2 tsp baking powder
1/8 tsp or a pinch of baking soda
1/2 tsp salt

1 medium carrot, coarsely grated
1/2 tsp mixed herbs
3 tbsp grated paneer
1 tbsp vegetable oil
1/2 cup whisked yogurt + 1 tsp vinegar
3-4 tbsp water (if required)

To top:
Grated cheese
Few pieces of almonds

Method of preparation:-

1. Preheat the oven to 180°C.
2. Keep 6 silicone cupcake molds ready.
3. In a bowl, mix all the dry ingredients with a whisk. Keep aside.


4. In another bowl, mix the grated carrot, paneer, herbs, vegetable oil, yogurt – until they are well combined.


5. Make a well and add the dry ingredients. Stir gently to mix through. Do not over mix, any small lumps can be left alone.

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6. If you think the mix is too dry, add water 1 tbsp at a time, until it is of the right consistency.
7. Divide the batter into 6 cupcake molds. Top with a little grated cheese and sliced almonds.

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8. Bake at 180°C for 20-25 minutes or so.
9. Remove, allow to cool for 2-3 minutes, unmold and serve warm.


Add some tahini or sour cream on the muffins and happily munch away!


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6 Responses

  1. I love savory muffins Jyothi. These look awesome, and I like that you used yogurt to replace the eggs. :)

  2. Mayuri Patel says:

    the muffins look so good. I am going to try out the recipe soon.

  3. Rafeeda says:

    I also baked my first savory muffins and loved the outcome… love the light in the pics… that tower of muffins are falling, I am running and coming to catch them!

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