Carrot muffins with raisins and nuts are one of my comfort foods. They are healthy muffins that don't taste like it! Sweetened with honey and using whole wheat flour, they are as good as it gets!
Muffins are great anytime of the year. As an accompaniment for meals or as snacks, my family loves them. And, I love them as long as they are healthy muffins!
But, I have to say, I do tend to bake carrot muffins more in the cooler weather months. There is nothing like a hot bowl of soup or chili and a muffin.
Throw in a salad and well, let's just say, it is some mighty fine eatin'!
To be honest, I try not to do much baking during the summer months! I know, my poor family but, I have a good reason. My reason - baking heats the house!
It does sound lame but, it is true. When we have moved into what will eventually be the basement of our home, we decided to wait about installing the central air conditioning system until we build the main floor. Hopefully, that will be this year after grape harvest.
But, until then, we cool the 1500 sq. ft with a window unit. Oh, it does a good job - unless it gets behind - then, well, forget it! Add a hot oven to an already struggling A/C unit and the house gets really warm. I do bake, just not with the frequency that I do in the cooler months.
But, I made an exception. Because these are just so yummy! And, they are healthy muffins which are so much better for the children than a more sugary treat.
I have had this Carrot Muffins recipe in my recipe basket for years and to be honest, don't have a clue as to where I got it. Probably my mother!
How to Make Healthy Muffins Step by Step
Tips For Making Carrot Muffins
- You can freeze these after they have cooled completely
- Try adding chocolate chips for an extra sweet treat (serve as dessert or breakfast on the go)
- You can add whatever nuts you prefer in the recipe (unsalted)
- You can bake in muffin tins with or without liners or with these silicone muffin cups which also work well.
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📋 Recipe
Carrot Muffins
Ingredients
- 1 ½ cups whole wheat flour - preferably sprouted
- 1 ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¾ cups honey or raw sugar
- 2 eggs
- ½ cups olive oil
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 ½ cups grated carrots
- 1 cups nuts chopped - pecans, walnuts
- 1 cups raisins
Instructions
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Preheat oven to 350 F.
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Mix together the flour, baking soda and cinnamon - set aside.
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In a mixing bowl mix the honey, eggs, oil, vanilla and salt.
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Add the dry ingredients (flour, baking soda and cinnamon) and mix well.
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Add the grated carrots, nuts and raisins and blend until just moistened .
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Fill prepared muffin cups ¾ full.
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Bake at 350 F for 20 - 25 minutes or until a fork inserted comes out clean.
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Cool on wire racks.
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Enjoy!
Notes
Tips For Making Carrot Muffins
- You can freeze these after they have cooled completely
- Try adding chocolate chips for an extra sweet treat (serve as dessert or breakfast on the go)
- You can add whatever nuts you prefer in the recipe (unsalted)
Elise says
These look wonderful!! Great comfort food!!
natalie says
Wow, I just found this recipe through random Googling, and boy am I glad I did. These are the. best. muffins. ever. The batter was extremely stiff and I thought it was going to be a total loser recipe. Nope. This is the best muffin recipe I've ever made. I used sunflower seeds instead of nuts. Yum. Seriously. Make these.
Dina-Marie says
Thanks, Natalie, so glad you enjoyed them!
The Food Hunter says
They make a great grab and go breakfast
Dina-Marie says
I agree Theresa - they are delicious and easy to make!
Norm says
First impressions: They did not rise much at all. Maybe bakimg powder instead of soda? I questioned soda as ther does not seem to be much acid to react with the soda, except maybe in the carrots. I could have filled my muffin cups to the top and they would not have overflowed. But, since this was the first time with this recipe, I made it 100% as written. That being said the muffins were fluffy enough in terms of texture. Maybe soda is okay.
Flavour:
Very good, although I think i would not use extra virgin olive oil next time. The oil flavour was a bit detracting. I liked the fact there was a lot of nuts and raisins. I also liked the fact they were not greasy as many muffins tend to be.
Dina-Marie says
Norm, thank you for your comment and I am glad you enjoyed them. I do use baking soda instead of baking powder in these muffins but I do not use extra virgin olive oil for the reason you mentioned - the taste is too strong.
Emily Kemp says
These sound so delicious, I think I'll make a batch and have them for breakfast throughout the week!