Carrot-Raisin Muffins

Carrot-Raisin Muffins

Published January 29, 2013 | Written by

Published by: Healthline Exclusive

Servings: 16
Total Time: 50 min

Prep Time: 20 min | Cook Time: 30 min


These muffins are loaded with fresh carrots and are perfect for breakfast or as an on-the-go snack. If you prefer dried cherries or cranberries over raisins, those make fine substitutions.

Nutrition Facts
Serving size: 1 muffin
Calories per serving: 185
% Daily Value*
Total Fat 7.4g 11%
Saturated Fat 0.6g 3%
Sodium 99mg 4%
Total Carbohydrate 32.2g 11%
Protein 2.6g 4%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup canola oil
  • 1/3 cup nonfat milk
  • 1 1/2 cup grated carrots
  • 1/3 cup raisins

Step by Step:

  1. Preheat oven to 400 °F. Lightly grease a muffin pan. In a large bowl, combine the flours, cinnamon, nutmeg, baking powder, and salt. Stir to combine and set aside.
  2. In a stand mixer or in a bowl using an electric mixer, mix together the egg, sugars, oil and milk. Slowly add the dry ingredients to the wet, beating just until combined. Stir in carrots and raisins. Spoon the batter into the prepared muffin pan so that the wells are about three-quarters full of batter.
  3. Bake for 30 minutes, or until muffins are golden brown at the edges and a toothpick inserted into the center of one comes out clean. Transfer to a cooling rack and cool slightly before serving. Muffins may be served warm or at room temperature.