Carrot Raisin Muffins are soft, fluffy and moist. They are golden on the outside and full of warm cinnamon raisin flavor on the inside.
I have a lot of carrots in my garden this year and I am already trying to create recipes to use up some of those extra carrots. This Carrot Raisin Muffin recipe is just one way to use up some of that bounty!
Carrot Raisin Muffins are are made with no butter, oil or refined sugars. They make a great snack or healthy dessert. They are also a great snack to pop into lunchboxes for that back to school season. The kids won't even taste the carrots in the muffins and they are guaranteed to ask for more! If you want to sneak some more vegetables into your kid's snacks, try my Healthy Zucchini Raisin Muffins for another great lunchbox treat.
Ingredients
- Carrot - We will shred the carrot to add to the batter.
- All-purpose flour - I used all-purpose flour for this recipe. I have not tried this recipe using any other type of flour.
- Baking Soda - Helps the muffins to rise.
- Baking Powder - Gives the muffins that soft cake like texture.
- Cinnamon and Nutmeg- Adds some nice warm flavor.
- Greek Yogurt - I used plain, 0% no sugar added.
- Eggs - Helps to bind the ingredients together.
- Maple Syrup - Used to sweeten the muffins.
- Almond Milk - I used unsweetened vanilla almond milk.
- Raisins - They add a touch more sweetness.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
Peel and shred carrot. Set aside.
In a medium size bowl, add flour, baking soda, baking powder, cinnamon and nutmeg. Whisk to combine.
In a large bowl, add Greek yogurt, eggs, maple syrup and almond milk. Whisk to combine.
Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Add shredded carrot and raisins.
Use a spatula to fold in the carrots and raisins.
Using a cookie scoop, divide batter evenly into prepared muffin pan.
Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes before transferring muffins to a wire rack to cool completely. Makes 12 muffins.
Hint: Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.
Substitutions
- Almond Milk - I used almond milk in this recipe. You can substitute the almond milk for any other type of plant based or non plant based milk.
- Maple Syrup- Liquid honey can be substituted for the maple syrup.
- Greek Yogurt - I used plain 0%, no sugar added Greek yogurt. You can substitute with 2% or higher or varieties with added sugar. Keep in mind the muffins will be sweeter if you choose a Greek yogurt with added sugars.
Equipment
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it makes it super easy to pop the muffins out of the pan. You can use a metal non-stick muffin pan but be sure to grease it liberally as the muffins tend to stick.
Cookie Scoop - I used a cookie scoop to divide the batter into the muffin pan. If you do not have a cookie scoop, feel free to use a large spoon.
Storage
Carrot Raisin Muffins can be stored at room temperature in an airtight container or bag for up to three days.
Carrot Raisin Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw muffins at room temperature when ready to eat.
Top tip
Do not use muffin liners in the pan! This recipe has very little fat in it so the muffins will easily stick to the liners. I have tried greasing the liners but I find it easier to just grease the pan with some olive oil cooking spray.
FAQ
You didn't grease the muffin pan or you didn't use enough non-stick cooking spray to grease the pan. I find an olive oil cooking spray works really well.
You have overbaked the muffins. Do not overbake the muffins or they will be dry. Carrot Raisin Muffins only need to be baked until a toothpick inserted into the center of a muffin comes out clean. As oven temperatures vary, I recommend checking the muffins at 16 minutes.
Related
Looking for other recipes like this? Try these:
Recipe
Carrot Raisin Muffins
Ingredients
- 1 cup shredded carrot about 1 medium carrot
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅓ cup Greek yogurt plain, 0% no sugar added
- 2 large eggs
- ¼ cup maple syrup
- ½ cup almond milk
- 1 cup raisins
Instructions
- Preheat oven to 350F. Grease a muffin pan with non-stick cooking spray.
- Peel and shred carrot. Set aside.
- In a medium size bowl, add flour, baking soda, baking powder, cinnamon and nutmeg. Whisk to combine.
- In a large bowl, add Greek yogurt, eggs, maple syrup and almond milk. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
- Add shredded carrot and raisins.
- Use a spatula to fold in the carrots and raisins.
- Using a cookie scoop, divide batter evenly into prepared muffin pan.
- Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes before transferring muffins to a wire rack to cool completely. Makes 12 muffins.
Ingrid says
Moist and soft. I love them loaded with raisins. You have to try these!