Carrot Raisin Muffins

Name: Carrot Raisin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 1/2 Cup Carrot - Grated; 2 Large Egg; 1/2 Cup Greek Yogurt; 1/3 Cup Applesauce (unsweetened); 1/3 Cup Brown Sugar; 1 Tsp Vanilla; 1 1/2 Cup All-Purpose Flour; 1/2 Cup Rolled Oats; 1 1/2 Tsp Cinnamon; 1/2 Tsp Ginger; 1 Tsp Baking Powder; 1/2 Tsp Baking Soda; 1/4 Tsp Salt; 1/2 Cup Raisins; 1/3 Cup Coarsely Chopped Walnuts

Prep: 15 min Cook: 20 min Total: 35 min Serves: 12 2 views

Be the first to rate

Breakfast Handhelds

Moist and flavorful, these delightful muffins combine the natural sweetness of grated carrots with chewy raisins and the satisfying crunch of walnuts. Perfect for breakfast on the go or a cozy afternoon snack, they offer a wholesome indulgence that even the pickiest eaters will love. With warm spices like cinnamon and ginger, each bite transports you to a comforting kitchen filled with the aroma of freshly baked goodness, making them a wonderful addition to any gathering or simply enjoyed with a cup of tea.

Ingredients

1 1/2 Cups Carrot - Grated
2 Large Egg
1/2 Cup Greek Yogurt
1/3 Cup Applesauce (unsweetened)
1/3 Cup Brown Sugar
1 Tsp Vanilla
1 1/2 Cups All-Purpose Flour
1/2 Cup Rolled Oats
1 1/2 Tsp Cinnamon
1/2 Tsp Ginger
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Raisins
1/3 Cup Coarsely Chopped Walnuts (or Broken Pecans)

Directions

Preheat oven to 350°F (175°C). Line or lightly grease a 12-cup muffin pan.
In a large bowl, whisk together eggs, Greek yogurt, applesauce, melted butter, brown sugar and vanilla.
Stir in the grated carrots.
Add flour, oats, cinnamon, ginger, baking powder, baking soda and salt. Stir just until combined—don’t overmix.
Fold in the raisins and nuts, if using.
Divide batter among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, until the tops spring back and a toothpick comes out with just a few moist crumbs.
Cool in the pan for about 5 minutes before transferring to a rack.