For an extra touch of flavor, toast the raisins lightly before adding them to the batter. Feel free to substitute applesauce for half of the vegetable oil for a lower-fat option. These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Whole Wheat Carrot-Raisin Muffins
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING14 People
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VIEWS133
Embrace the rustic charm of these wholesome muffins! Bursting with the natural sweetness of carrots and the delightful chewiness of raisins, these whole wheat muffins offer a guilt-free indulgence that's perfect for breakfast or a midday treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate26 g
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Cholesterol0 mg
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium276 mg
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Sugar12 g
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Fat4 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat your oven to 350°F (175°C). Prepare a 14-cup muffin tin by greasing each cup or lining with paper liners. (5 minutes)
02
StepIn a large bowl, whisk together the whole wheat flour, baking soda, pumpkin pie spice, and salt until well combined. (3 minutes)
03
StepIn a separate bowl, whisk together the vanilla yogurt, vegetable oil, honey, vanilla extract, and orange juice until smooth. Gently fold in the shredded carrots. (5 minutes)
04
StepPour the yogurt mixture into the flour mixture and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Gently fold in the raisins. (3 minutes)
05
StepSpoon the batter into the prepared muffin cups, filling each one almost to the top. (5 minutes)
06
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 12-13 minutes. (12-13 minutes)
07
StepLet the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Jerald Wolf
May 20, 2025I doubled the recipe and froze half for later. They thaw beautifully.
Elouise Conroy
May 8, 2025A fantastic recipe! I used maple syrup instead of honey and they were delicious.
Amara Nicolas
Mar 23, 2025These muffins are great! I added some chopped walnuts for extra crunch.
Oren Veum
Sep 15, 2024I found the muffins a little dry, so I added an extra tablespoon of orange juice. That did the trick!
Jaden Hartmann
Apr 3, 2024I added a streusel topping made with oats, flour, butter, and cinnamon. It made them extra special!
Erwin Raynor
Mar 15, 2024These are the perfect amount of sweet without being too sugary. I will make these again!
Ted Stanton
Feb 27, 2024Very easy to make, and they taste amazing!
Rowena Kris
Feb 5, 2024I substituted applesauce for the vegetable oil to make them even healthier, and they turned out great!
Jayne Kuhlman
Feb 2, 2024My kids love these! They're a regular in our breakfast rotation.
Lula Murphy
Jan 1, 2024This is a great base recipe. I've experimented with different spices and dried fruits.