Whole Wheat Carrot-Raisin Muffins

Whole Wheat Carrot-Raisin Muffins

29 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    40 m
Recipe by  abby

“These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 14 muffins

ADVERTISEMENT

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  2. Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Share It

Reviews (29)

Rate This Recipe
jessfinn
57

jessfinn

Very good. Just as a tip. If you mix all ingredients EXCEPT for baking soda and let sit for an hour or so, then add soda. And bake. Whole Wheat flour is much fluffier. I also used pineapple juice as extra flavor. And used banana in place of yogurt.

Peggie
16

Peggie

Both my husband and I liked these muffins. I followed the recipe exactly, but instead of making 14, I made twelve to fit my muffin pans. So, additional time was needed. Thanks for such an easy recipe. I will use this recipe again.

coolestchicevr
14

coolestchicevr

I will absolutely make these again! I was out of honey so I replaced it with 1/4 c. brown sugar. It was very dry so I added water a Tbl. at a time until it was doughy enough. I also grated the carrot. Wonderful recipe!

More Reviews

Similar Recipes

Amazing Whole Wheat Pizza Crust
(735)

Amazing Whole Wheat Pizza Crust

Whole Grain Waffles
(615)

Whole Grain Waffles

Health Nut Blueberry Muffins
(625)

Health Nut Blueberry Muffins

Whole Wheat, Oatmeal, and Banana Pancakes
(293)

Whole Wheat, Oatmeal, and Banana Pancakes

Whole Wheat Sweet Potato Muffins
(135)

Whole Wheat Sweet Potato Muffins

Poppy Seed and Banana Muffins
(50)

Poppy Seed and Banana Muffins

Nutrition

Amount Per Serving (14 total)

  • Calories
  • 146 cal
  • 7%
  • Fat
  • 4.4 g
  • 7%
  • Carbs
  • 25.5 g
  • 8%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Whole Grain Waffles

>

next recipe:

Poppy Seed and Banana Muffins