Healthy Wholewheat Carrot Beetroot and Walnut Cupcakes with Cinnamon Cheese Frosting

There’s nothing like the smell of cinnamon coming from the oven.  No matter what challenges I’m dealing with on a given day, this smell always boosts my spirits.  Everyone in my family likes raw carrots and Beetroots, so I don’t feel the need to sneak this vegetable into a muffin to get my child to eat it.  However, this classic muffin is such a delicious treat that I like to occasionally dip into my carrot and beetroot supply and make a batch. For giving nutty taste I added walnuts in it and for reducing calories I used only white part of eggs.  This is a whole wheat version, but you can substitute gluten-free flour with equally delicious results.

These Carrot Beetroot Muffin Make great on-to-go breakfast!Plus, they're so quick to make! You can have muffins in less than an hour.

Healthy Wholewheat Carrot Beetroot and Walnut Cupcakes with Cinnamon Cheese Frosting

Serves: 12 nos

Preparation Time: 15 mins

Baking Time: 15 to 20 mins

Ingredients:

1. Whole wheat flour : 1.5 Cup
2. Grated Carrot: 1 Cup
3. Beetroot Grated : 1/2 Cup
4. Walnuts crushed : 1/4 Cup
5. Eggs: 3
6.  Refined Oil: 1 Cup
7. Brown Sugar: 1 Cup
8. Baking Powder: 1 tsp
9. Baking Soda: 0.5 tsp
10. Cinnamon Powder: 0.5 tsp
11. Vanilla Essence: 0.25 tsp
12. Nutmeg Powder: 0.25 tsp
13. Salt: a Pinch
14. Skimmed Milk: 1/4 Cup (Optional)

Procedure:

1. Preheat oven to 300 degrees F for 15-20 min . 
2. Grease Muffin pan with Oil and dust with All Purpose flour/ Maida. 
3. Sieve Whole Wheat Flour , Baking powder and Baking soda and Cinnamon powder. 
4. Separate Egg whites and beat them than add sugar gradually finally add Oil, beat well.
5. Add vanilla essence and grated nutmeg. 
6. Slowly fold in the Whole Wheat Flour mix.
7. Add grated carrot and beetroots mix well. 
8. Dust walnuts with little flour and add it in batter.
9. If the mix seems too thick add 1/4 cup Milk. Pour the batter in Muffin pan. Bake at 180 degrees C for 15 to 20 mins.
10. Once the muffins are ready, let them cool for sometime and serve warm with Vanilla ice-cream or Cream cheese frosting!

 I would love to know how your muffins turned out to be.