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Carrot Spice Muffins

Carrot Spice Muffins

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This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 30 mg
  • 1%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
  2. In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
  3. Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.
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I used whole wheat flour instead of white, 3 teaspoons of cinnamon instead of 1 I replaced the molasses with equal parts of honey and I used vanilla soy milk and they turned out great :)


I ran 5 or 6 carrots through a juicer and took the soft pulp that was left of them and used that for the carrots in this recipe. I used more spices than called for and added ginger, as well as subbed applesauce for the oil. The muffins actually are pretty good, but there's no way you get 36 out of this recipe. I only got 16 normal sized muffins, which means the calorie count is nowhere near the 87/muffin like the nutrition information claims.


This is yummy! Not too sweet, and the carrots keep it moist. I love that the calories are so low!! I have used sugar twin to also, and it was still very yummy! A keeper!