Carrot Raisin Muffins are a delightful, wholesome treat that combines the natural sweetness of carrots and raisins with warm spices like cinnamon and nutmeg. These muffins are moist, flavorful, and perfect for breakfast, snacks, or a light dessert. They’re easy to make and pack a lot of nutritious ingredients, making them a great way to sneak in some veggies and fiber. You can also customize them with nuts or seeds for added crunch!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 2/3 cup granulated sugar or brown sugar
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 2-3 medium carrots)
- 1/2 cup raisins (soaked in warm water for 10 minutes and drained)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger (if using).
- Whisk wet ingredients: In a separate large bowl, whisk together the sugar, eggs, vegetable oil, applesauce, and vanilla extract until well combined.
- Combine: Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Add carrots and raisins: Fold in the grated carrots and raisins (and chopped nuts if using) until evenly distributed throughout the batter.
- Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake: Bake 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 pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve: Enjoy your Carrot Raisin Muffins warm or at room temperature. They can be stored in an airtight container for 2-3 days or frozen for longer storage.
These Carrot Raisin Muffins are naturally sweet, moist, and perfect for a quick grab-and-go snack or a cozy breakfast with coffee or tea!
