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Carrot and Raisin Muffins

Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.
Carrot and Raisin Muffins

Submitted By:

Dietary Interests: Diabetes Friendly , Heart Friendly , Low Sodium , Mediterranean , Vegetarian

Allergens: Egg , Gluten

Yield:

12 Tablespoon

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

12 Tablespoon

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

12 muffins (925 g)

Total Time:

10 Minutes 35 Seconds

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

12 Tablespoon

Total Time:

35 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Ingredients

  • 1⅔ cup (265 g) self-rising flour, or whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • ⅔ cup (100 g) raisins
  • ¾ cup (90 g) carrots, halved
  • 2 large eggs
  • ¾ cup (180 ml) applesauce , or honey
  • ⅔ cup (150 ml) light olive oil

Directions

  1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
  3. Place carrots into the Vitamix container and secure lid.
  4. Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
  5. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
  6. Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
  7. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
  8. Blend for 30 seconds until thick and creamy.
  9. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  10. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.

Chef's Notes

These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.

Ingredients

  • 1⅔ cup (265 g) self-rising flour, or whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • ⅔ cup (100 g) raisins
  • ¾ cup (90 g) carrots, halved
  • 2 large eggs
  • ¾ cup (180 ml) applesauce , or honey
  • ⅔ cup (150 ml) light olive oil

Directions

  1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
  3. Place carrots into the Vitamix container and secure lid.
  4. Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
  5. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
  6. Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
  7. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
  8. Blend for 30 seconds until thick and creamy.
  9. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  10. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.

Chef's Notes

These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.

Ingredients

  • 2 cups (260 g) whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 stick cinnamon [or 1 teaspoon ground cinnamon]
  • 1 piece (3 g) fresh ginger root [or 1/4 teaspoon ground ginger]
  • 2 allspice berries [or 1/8 teaspoon ground allspice]
  • 2 whole cloves [or 1/8 teaspoon ground cloves]
  • ⅔ cup (100 g) raisins
  • 1 medium (90 g) carrot, halved
  • ¼ cup (60 ml) egg substitute [or 2 large eggs]
  • ¼ cup (60 ml) water
  • 1 cup (240 ml) applesauce
  • 10 (100 g) dates
  • 1 Tablespoon grapeseed oil

Directions

  1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
  3. Place carrots, egg substitute, dates, water, spices, and applesauce into the Vitamix container and secure lid.
  4. Start the blender on its lowest speed and quickly increase to its highest speed.
  5. Blend for 45 seconds until thick and creamy.
  6. Pour flour mixture into the container and secure the lid. Select Variable 8.  Pulse ingredients 8 - 10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  7. Bake for 20 - 25 minutes until golden brown. Transfer to a wire rack to cool, then serve.

Chef's Notes

  • Measuring the flour by weight makes for a more exact recipe and better results.
  • You have to try this nutrient-dense naturally sweetened muffin.

Ingredients

  • 1⅔ cup (265 g) self-rising flour, or whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • ⅔ cup (100 g) raisins
  • ¾ cup (90 g) carrots, halved
  • 2 large eggs
  • ¾ cup (180 ml) applesauce , or honey
  • ⅔ cup (150 ml) light olive oil

Directions

  1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
  3. Place carrots into the Vitamix container and secure lid.
  4. Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
  5. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
  6. Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
  7. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
  8. Blend for 30 seconds until thick and creamy.
  9. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  10. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.

Chef's Notes

These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.