These lovely carrot raisin muffins are a healthier option without skimping on flavor. The carrots provide both sweetness and moisture, meaning less oil and less sugar than most muffin varieties.
I make lots of muffins. Husband always has a supply in the freezer for snacks and desserts. Some are most definitely dessert options, while others could qualify as a semi-healthy breakfast option. Last month I shared these morning glory muffins which definitely fall in the breakfast category. These carrot raisin muffins are similar with healthy ingredients and less sugar.
Flour, baking powder & baking soda: Both baking powder and baking soda create plenty of rise to these light and fluffy muffins.
Cinnamon & Nutmeg: These warm spices are perfect with carrots and raisins.
Carrots: Add color, nutrition, moisture and sweetness to the muffin.
Brown sugar: Brown sugar is perfect with carrots.
Raisins: Standard or golden raisins are both excellent choices. Create little bits of sweetness throughout the muffins.
Milk: Adds moisture. I used unsweetened almond milk; any dairy milk would also be fine.
Canola Oil: Only one quarter cup is needed thanks to the moisture created by the carrots.
Egg: Adds flavor, richness and structure to baked goods.
Vanilla extract: Essential to nearly every sweet muffin.
Pecans: Adds a nice crunchy texture. Use walnuts if you prefer.
You will start by shredding the carrots. This is the one task that makes me tempted to consider a food processor. It is an ongoing discussion at our house, and I am the one who doesn’t think we need one. I honestly do enjoy the process of chopping and prepping food. I also don’t mind shredding foods like potatoes and zucchini.
Shredding carrots by hand is a pain. But once I am done, I am able to fight the food processor urge again.
Add brown sugar and raisins to the now shredded carrots. You will notice the carrots start to absorb the brown sugar. The raisins will also get soft and plump up.
Continue adding your milk, oil, egg and vanilla. Stir thoroughly until everything is well combined.
Fold the dry ingredients into the wet mixture. Combine slowly until the batter is just mixed and you can no longer see streaks of flour. Stir in the pecans.
Divide the batter evenly into 14 muffin cups. I like using a large cookie scoop. Filling the muffin cups to the top will help ensure the all-important muffin cup.
Bake until the muffins are slightly browned and puffed up. A toothpick tester will come back clean.
Allow to cool slightly and enjoy.
Another version that also produces tender and moist muffins is substituting a cup of zucchini for one of the cups of carrots.
Carrot Raisin Muffins
- 2 Cups Flour
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- ½ Tsp Salt
- 2 Cups Carrot shredded
- ½ Cup brown sugar
- ½ Cup Raisins
- 1 Cup Milk I used unsweetened almond milk
- ¼ Cup Canola Oil
- 1 egg room temperature
- 1 tsp Vanilla Extract
- ½ Cup pecans chopped
- Preheat the oven to 400℉, using convection if available.
- Line muffin pan with liners or put silicon muffin liners on a sheet pan.
- Combine dry ingredients in a bowl and mix thoroughly.
- Shred carrots using a medium grater into a separate bowl and add brown sugar and raisins. Combine until sugar is moistened. Add milk, oil, egg and vanilla. Stir and mix well.
- Fold the flour mixture into the wet ingredients until just mixed.
- Stir in pecans.
- Scoop batter into prepped muffins cups. Fill the cups until nearly full to create a muffin top.
- Bake for 15-18 minutes until a toothpick comes out clean.