Raisin Carrot Muffins
Start your mornings on the right note with these delightfully moist and wholesome Raisin Carrot Muffins! Packed with shredded carrots, plump raisins, and a hint of cinnamon and nutmeg, these muffins are bursting with cozy flavors and natural sweetness. The addition of unsweetened applesauce keeps them tender while reducing the need for excess oil, making them a healthier yet indulgent treat. Optional chopped walnuts add a satisfying crunch to every bite. With just 15 minutes of prep and a quick bake time, this easy recipe is perfect for breakfast, snacks, or even as a grab-and-go treat. Serve them warm or at room temperature, and enjoy a homemade muffin that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.75 cups brown sugar
- 2 units large eggs
- 0.5 cups vegetable oil
- 0.5 cups unsweetened applesauce
- 1 teaspoons vanilla extract
- 1.5 cups shredded carrots
- 0.75 cups raisins
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another medium-sized mixing bowl, whisk together the brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until well combined.
Gradually fold the wet ingredients into the bowl with the dry ingredients. Stir until just combined; do not overmix.
Gently fold in the shredded carrots, raisins, and walnuts (if using) until evenly distributed throughout the batter.
Evenly spoon the muffin batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2226 mg | 97% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 205.5 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 375 mg | 29% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2110 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
