Steamed Wholesome Carrot Cake Bulgar Muffins

I am back with more bulgar goodness. Last week I shared a quick stir-fried bulgar (whole wheat kernels) dish that is great for breakfast on Facebook and Instagram. If you have some time please check and try it out. And now I am back with another breakfast option that is more on the sweet side but equally satisfying and filling. The idea was to make a steamed carrot cake because I am, lately, boarder-lining obsession with steaming. It is so convenient and you can make a lot of great things with it. I even steamed weave cinnamon buns! Boarder-lining obsession!

Anyway I discovered I did not have all the ingredients to make the carrot cake so I started throwing in random things I came across like grated ginger, bulgar, cinnamon and maize flour. I know you might be skeptical about these ingredients. I was too and I had given up crossing off the experiment as a fail until I tasted the cooled muffins. Delicious! I knew right away this was going to be a recurring dish in my house just like these buns that I make on a weekly basis.

And the best part is that these muffins just need one bowl. Yes. Just throw everything in one bowl and mix! Easy and delicious.

What you will need:
2 C. Bulgar( Whole wheat kernels), boiled, drained and cooled

2 C, Carrot, grated

1 C. Whole wheat flour

1 C. Maize flour

1 C. Oil

1 C. Sugar

1/4 C. Milk

2 Eggs

1 Tsp. Ginger, grated

1 Tbsp. Baking powder

1 Tsp. Cinnamon, ground

1/2  Tsp. Salt


  1. I used puto molds that were a gift from a dear friend. For an alternative you can use cupcake papers or these.
  2. Make sure the water you are using to steam has boiled before you place the muffins.



Combine all ingredients in a large bowl and mix till well incorporated. Place the cupcake paper in the plastic molds. Spoon the muffin mix in the molds. Steam the muffins till they have risen and the top is cracked. This will take about 10-15 minutes. Let the muffins cool completely before serving.  Makes about one and half dozen muffins.




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