Carrot Raisin Muffins

5 from 2 votes

Carrot Raisin Muffins are soft, fluffy and moist. They are golden on the outside and full of warm cinnamon raisin flavor on the inside.

Prep Time10

Bake Time18

Total Time28

Servings:

Calories: 133kcal

Author: Christine

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.

Notes

Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.

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.

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.

Nutrition