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Carrot muffin split open to show texture and contents, including raisins and oats.
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4.59 from 12 votes

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.
Prep Time25 minutes
Cook Time18 minutes
Total Time43 minutes
Course: Breads & Muffins
Cuisine: American
Diet: Vegetarian
Servings: 14 muffins
Author: Rachel Gurk

Ingredients

  • 1 ¼ cups whole wheat flour (all-purpose flour can be substituted)
  • ½ cup packed brown sugar (either dark or light)
  • 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)
  • ½ cup milk
  • ¼ cup canola oil (other types of oil or melted butter are fine, too)
  • 1 large egg, lightly beaten
  • 1 cup finely shredded carrots (about 3 medium carrots) --see note

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.
    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, ½ cup raisins
  • In a medium bowl, mash banana. Add milk, oil, egg, and carrots and stir until well-blended.
    ½ cup mashed ripe banana, 1 cup finely shredded carrots, ½ cup milk, ¼ cup canola oil, 1 large egg, lightly beaten
  • Add banana mixture to dry ingredients and stir until just combined. Do not overmix.
  • Fill each muffin cup with approximately ¼ cup batter. Bake until a toothpick inserted in center of muffin comes out clean, 18 to 20 minutes. 
  • Serve muffins warm or at room temperature. To store, keep in an airtight container up to three days. Muffins can be frozen for up to one month.

Video

Notes

  • Carrots: Finely grated carrots work much better in these muffins than coarsely shredded carrots which give the muffins a stringy texture. I usually use a box grater, medium-sized holes.
  • If desired, replace whole wheat flour with all-purpose flour or white whole wheat flour.
  • Variations: Instead of raisins, add a half cup of shredded or finely chopped apple. Try chopped dried apricots, cherries, or cranberries. Add a half cup of shredded coconut. Instead of banana, substitute a half cup of crushed pineapple or applesauce.

Nutrition

Serving: 1muffin | Calories: 168kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 172mg | Potassium: 204mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.568IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

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