Healthy Carrot Raisin Muffins

Healthy carrot raisin muffins are a perfect way to start the day, with oats, flaxseed, carrots, raisins, and bananas. Wonderful as a snack or lunchbox treat, too.

Carrot raisin muffins are so hearty and flavorful. If you’re looking for a quick breakfast that you can eat on the go, this is the muffin for you! They don’t break the calorie bank (only 149 calories!) and offer so much good-for-you nutrition. They are very tasty, and go great with scrambled eggs and a cup of coffee.

While you may think of muffins as a breakfast food, you’ll find that these filling muffins are are perfect for a mid-morning or mid-afternoon snack. Add them to lunchboxes for a nutritious treat. Serve them with a bowl of soup for lunch.

If you’ve been buying your muffins at a bakery or coffee shop, try making homemade. They are so much better for you and way more economical. Muffins are easy to make and fill your kitchen with lovely aromas. Who doesn’t want their kitchen to smell like their favorite bakery?!

Keep reading for lots more muffin recipes!

About these muffins

With a whole cup of rolled oats, raisins, bananas, and carrots, there’s tons of fiber, nutrition, and flavor in these healthy muffins. Warmly scented with cinnamon and nutmeg, they are just yummy.

What you’ll need to make carrot muffins

The list of ingredients can look a little intimidating but don’t be daunted by it. I would guess that you probably have almost everything you need in your pantry. All those ingredients put together make a great batch of muffins, that is to say, these muffins are totally worth it! Great tasting and nutritious, with natural sweetness and very little fat.

• Whole Wheat Flour: Whole wheat flour is the most nutritious but white whole wheat or all-purpose flour are fine, too.
• Brown Sugar: With only a half-cup of brown sugar, these muffins are lightly sweet.
• Ground Flaxseed: You may also see this product as flaxseed meal. Whole flax seeds are hard to digest and won’t work well in these muffins.
• Rolled Oats: You’ll need one cup of either old-fashioned or quick oats.
• Cinnamon and Nutmeg: Warm spices add a sweet flavor to baked goods.
• Salt, Baking Soda, and Baking Powder: The usual leavening trio for muffins.
• Raisins: Regular raisins, or soft golden raisins add natural sweetness. Substitute currants, dried chopped apricots, dates, or cherries if you like.
• Finely Shredded/Grated Carrots: You’ll need about three medium carrots. Use the smaller sized holes of your grater or food processor. Finely shredded or grated carrots cook more evenly in muffins. A coarser shred gives a stringy texture to the muffins.
• Mashed Banana: One banana will ensure that your muffins are moist without adding a lot of oil. The muffins can be made with applesauce (1/2 cup) if you prefer.
• Milk, Canola Oil, Egg: You’ll find this trio in most muffin recipes. If you prefer, substitute another type of oil or melted butter.

How to make these healthy muffins

The process is pretty basic. Simply mix the dry ingredients (flour, sugar, flax, spices, salt, baking powder, baking soda) in a large bowl. Stir in the oats and raisins.

In a smaller bowl, mash the banana. Add the egg, milk, and oil, stirring well. Fold in the grated carrots.

Add the wet ingredients to the bowl of dry ingredients. Stir gently just until the ingredients are blended together. 

Divide the batter into greased muffin cups and bake. In less than twenty minutes, you’ll be enjoying a nice warm carrot raisin muffin (or two!). Make a cup of coffee or a nice cup of tea to sip.

Eat the muffins warm right out of the oven. Dab a bit of butter on each half or add a smear of cream cheese. Try vanilla bean whipped cream cheese on a carrot muffin and it will taste just like a slice of carrot cake with cream cheese frosting!

FAQs

Make These Muffins Your Own

• Instead of raisins, add a 1/2 cup of shredded or finely chopped apple. Or try chopped dried apricots, cherries, or cranberries.
• Add a half cup of shredded coconut and replace the banana with 1/2 cup crushed pineapple for a morning glory muffin.
• Change up the spices. Instead of cinnamon and nutmeg, I like to substitute a teaspoon of homemade Apple Pie Spice or Pumpkin Pie Spice for a little variety.

Storage Suggestions

These carrot raisin muffins keep well at room temperature, wrapped tightly, for three days. 

For an easy lunchbox snack, wrap the muffins individually and freeze up to one month. It’s so easy to grab a muffin from the freezer to add to a lunchbox and it’s a healthy treat, especially compared to prepackaged goodies. 

Bake more muffins!

• Triple Chocolate Banana Muffins — don’t worry, these are healthier than you would expect!
• Strawberry Chocolate Chip Muffins
• Pumpkin Bran Muffins
• Skinny Banana Bread Muffins
• Carrot Cake Muffins with Cream Cheese Filling
• Blueberry Strawberry Muffins
• Healthy Apple Bran Muffins

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Carrot Raisin Muffins

5 from 5 votes

Prep Time: 25 mins

Cook Time: 18 mins

Total Time: 43 mins

14 muffins

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Healthy carrot raisin muffins are a perfect way to start the day, with oats, flaxseed, carrots, raisins, and bananas. Wonderful as a snack or lunchbox treat, too.

Ingredients

• ▢ 1 ¼ cups whole wheat flour
• ▢ ½ cup packed brown sugar
• ▢ 2 tablespoons ground flax seed
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ ¼ teaspoon ground nutmeg
• ▢ 1 cup oats (old-fashioned or quick oats)
• ▢ ½ cup raisins
• ▢ ½ cup mashed ripe banana (about 1 banana)
• ▢ 1 cup finely shredded carrots (about 3 medium carrots) –see note
• ▢ ½ cup milk
• ▢ ¼ cup canola oil (other types of oil or melted butter are fine, too)
• ▢ 1 large egg lightly beaten

Instructions

• Preheat oven to 400°F. Lightly spray muffin pans with cooking spray.
• In a large bowl, whisk together flour, brown sugar, ground flax seed, baking soda, baking powder, salt, cinnamon, and nutmeg and salt. Stir in oats and raisins.
• In a medium bowl, mash banana. Add milk, oil, egg, and carrots and stir until blended. Add to dry ingredients and stir until just combined. Do not overmix.
• Fill each muffin cup with approximately 1/4 cup batter. Bake until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. 
• Serve muffins warm or at room temperature. To store, keep in an airtight container up to three days.

Notes

• Finely grated carrots work much better in these muffins than coarsely shredded carrots which give the muffins a stringy texture.
• If desired, replace whole wheat flour with all-purpose flour or white whole wheat flour.
• Variations: Instead of raisins, add a 1/2 cup of shredded or finely chopped apple. Or try chopped dried apricots, cherries, or cranberries. Or add a half cup of shredded coconut.. Or instead of banana, use a 1/2 cup crushed pineapple or applesauce.

Nutrition Information

Serving: 1muffin, Calories: 149kcal, Carbohydrates: 24g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Cholesterol: 14mg, Sodium: 174mg, Fiber: 2g, Sugar: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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