Whole Wheat Carrot-Raisin Muffins25 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 40 min
“These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!” - by abby
Original recipe yields 14 muffins
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- 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.
- 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.
Amount Per Serving (14 total)
- 146 cal
- 4.4 g
- 25.5 g
Based on a 2,000 calorie diet
Reviews (25)Rate This Recipe
"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 jui..." See morece as extra flavor. And used banana in place of yogurt. "
"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..." See more. I will use this recipe again. "
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