These tasty Carrot Raisin Muffins are made with wholesome ingredients like oats, applesauce, carrots and raisins and have no refined sugars. They're dairy-free too and are an easy way to get the kids to eat some fruits and veggies hidden in a flavorful muffin.
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Our Carrot Raisin Muffins are chock full of healthy ingredients like oats, raisins and carrots. They're full of texture but are soft and fluffy. Sweetened and moistened with pure honey and applesauce, there is no need to use granulated sugars or fatteners like milk or butter.
These carrot raisin muffins are naturally vegetarian and dairy-free and can easily be made vegan, too. The kids love them for breakfast, car trips, picnics and snacking. It's easy to make a big batch, freeze them for later and enjoy them when you're ready for a quick treat. We do this often with all our favorite muffin recipes, like chocolate banana muffins, honey cinnamon walnut muffins, apple muffins and almond butter banana muffins.
For other muffins that include "hidden" vegetables, try our chocolate zucchini muffins, pumpkin banana and pumpkin spice muffins!
Why You'll Love Our Carrot Muffins
- They contain no refined sugar! Just pure organic honey or maple syrup is used to sweeten these breakfast muffins.
- Naturally vegetarian and dairy-free! They can be made vegan with easy swaps given below.
- Carrot muffins are packed with healthy vegetables and fruits- carrots, applesauce and raisins add a ton of vitamins and minerals while keeping them low in calories.
Ingredients
Carrot raisin muffins are made with:
- Carrots: grated or shredded carrots both work.
- Raisins: currants are a good substitute.
- Oats: use old fashioned oats or quick oats for the best results.
- Whole wheat flour: you could use all-purpose flour if you desire but the muffins won't be as wholesome.
- Honey: I use pure, local organic honey for the best flavor and nutritional benefits. For vegan muffins, use maple syrup.
- Applesauce: adds moisture and flavor. You can substitute with a few mashed bananas or Greek yogurt. You can easily make homemade applesauce and homemade Greek yogurt!
- Vanilla extract: almond extract and lemon extract are both great substitutes.
- Cinnamon & nutmeg: these warming spices add great flavor. A pumpkin spice blend or a dash of cloves can also be used.
- Eggs: for vegan or egg-free muffins use flax eggs.
Tips from the Chef
If you're going to make this recipe, make sure to follow this top tip!
How To Make Carrot Raisin Muffins
- Preheat the oven to 350° Fahrenheit and a line an 8-cup muffin tin with liners.
- In a large mixing bowl, combine whole wheat flour, oats, cinnamon, nutmeg, salt and baking powder. Mix well.
- Make a hole in the center of the dry ingredients and add vanilla extract, applesauce and eggs. Whisk until the dry ingredients have just combined with the wet ingredients. Fold in the grated carrots and raisins.
- Fill muffin cups ⅔ with batter. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.
Recipe FAQs
This recipe yields 8 standard size muffins, 18 mini muffins or 6 jumbo muffins. Ingredients can be increased proportionally to make more.
If your muffins are turning out dense, you've likely overmixed the batter. Don't use a handheld mixer when making muffins. A good old fork or whisk does the job of mixing muffin batter perfectly.
Store in a covered container for 2-3 days at room temperature, in the fridge for about 5 days or in the freezer for up to 6 months.
Recipe
Carrot Raisin Muffins
Ingredients
- 1 cup whole wheat flour
- 1 cup oats
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- ¾ cup applesauce
- ⅓ cup honey
- 2 large eggs
- ½ cup carrots, grated
- ¼ cup raisins
Instructions
- In a large mixing bowl, combine whole wheat flour, oats, cinnamon, nutmeg, salt and baking powder. Mix well.
- Make a hole in the center of the dry ingredients and add vanilla extract, applesauce and eggs. Whisk until the dry ingredients have just combined with the wet ingredients. Fold in the grated carrots and raisins.
- Fill muffin cups ⅔ with batter. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.
Notes
Nutrition
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