Light, moist, and slightly sweet – these carrot raisin muffins are ideal for those sunny summer mornings. They will leave you feeling satisfied without feeling “weighed down.” They are also a great guilt-free afternoon pick-me-up with your coffee or tea. You’ll have the energy to make it through that afternoon slump without feeling like you need a nap (or a vending machine candy bar!!) Just like our other muffin recipes, these carrot raisin muffins freeze beautifully, so you can make a double batch over the weekend and enjoy them all week long.
1 1/4 cups whole wheat pastry flour
1/2 cup light brown sugar, packed
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsweetened applesauce (natural or “chunky” style preferred)
1/4 cup orange juice (or other fruit juice)
1 large egg
1 1/2 cups grated carrots (a food processor works wonders for this!)
1/2 cup raisins
Preheat over to350 degree and coat muffin tin with non-stick spray.
Combine flour, brown sugar, cinnamon, salt, baking powder and baking soda in a large mixing bowl. In a smaller bowl, whisk together the applesauce, juice, and egg until blended. Mix the wet ingredients into the dry and stir until just moistened (as usual, with muffins, batter will be lumpy – do not over mix or muffins will be tough). F old in the grated carrots and raisins.
Fill muffin cups 1/2 to 2/3 full and bake for 20 to 25 minutes. Cool at least 10 minutes before removing from pan.
Makes 6 jumbo (or 12 regular-sized) muffins. Per muffin (nutritional info based on jumbo muffin): 256 calories, 4 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 27 g carbohydrates, 6 g fiber, 3 g added sugar, 6 g protein, 223 mg sodium, 12 mg cholesterol, 132 mg calcium
8 responses so far ↓
1 Crystal // Aug 26, 2007 at 12:20 pm
These came out of my oven yesterday and they smelled divine! My boyfriend and I waited (with difficulty) till after supper to sample them and we were not disappointed. I woke up to see that another muffin disappeared as I was sleeping and I couldn’t help myself to having one for breakfast. So now only two survive, and I doubt they will make it past today. I’m going to try your Fat-free Chocolate Muffins today!
I wasn’t sure if the baking time was for the jumbo or regular sized muffins, but I let mine (jumbos) bake for 25 minutes and they were nicely done. These are going to be great for back to school!
2 Thecpa // Sep 23, 2007 at 6:20 pm
We baked a batch of these up today. They are exactly as billed, moist and delicious. However they are good enough for year round not just those sunny summer mornings. They are a definite 5 stars.
If we added 1/2 cup of chopped walnuts how much would the calories and nutritional numbers change? Thanks for crunching the numbers for me!
3 Shannon // Sep 24, 2007 at 8:12 am
Janet,
Adding 1/2 cup of walnuts would make the jumbo muffins 320 calories each, and the “standard” muffins would have 159 calories each.
4 Shannon Story // Apr 16, 2010 at 9:23 am
These healthy muffins are actually GOOD. My whole family loved them, even my picky husband. Thanks for the great recipe.
5 Marie // Apr 22, 2010 at 12:04 pm
Would this convert to a loaf pan? I know this sounds crazy, but I actually prefer loaves to muffins! ;o)
6 Shannon // May 5, 2010 at 5:41 am
Sure would – just make sure to adjust your cooking time!
7 Carol // Oct 29, 2011 at 2:42 pm
Delicious, moist & tender. For my taste, I lowered the sugar as I’m not a real sweet fan. I’ve been looking for a real good carrot muffin & you have it! Thanks so much!
8 Vicky // Nov 17, 2011 at 3:53 am
How many calories would 1 muffin be if I leave out the raisins? Not a big fan of raisins..Thanks.
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