Carrot and Raisin Muffins
Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.
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
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
- Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
- Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
- Blend for 30 seconds until thick and creamy.
- Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- 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
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
- Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
- Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
- Blend for 30 seconds until thick and creamy.
- Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- 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
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, egg substitute, dates, water, spices, and applesauce into the Vitamix container and secure lid.
- Start the blender on its lowest speed and quickly increase to its highest speed.
- Blend for 45 seconds until thick and creamy.
- 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.
- 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
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
- Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
- Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
- Blend for 30 seconds until thick and creamy.
- Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- 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.
