Carrot Spice Muffins Recipe -
Carrot Spice Muffins Recipe
  • READY IN 40 mins

Carrot Spice Muffins

Recipe by  

"This is my FAV muffin. It is unbelievable moist! And has the best flavor! The nuts and raisins are optional."

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Ingredients Edit and Save

Original recipe makes 36 muffins Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 36 muffin cups, or use paper liners.
  2. In a large bowl, combine flour, bran, wheat germ, brown sugar, baking soda, cinnamon, and nutmeg. Make a well in the center. In a small bowl, mix together eggs, molasses, vegetable oil, milk, and grated carrots. Pour into well, and mix just until moistened. Stir in walnuts and raisins. Fill muffin cups 3/4 full.
  3. Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2008

I used whole wheat flour instead of white, 3 teaspoons of cinnamon instead of 1 I replaced the molasses with equal parts of honey and I used vanilla soy milk and they turned out great :)

Most Helpful Critical Review
Oct 24, 2004

This recipe is simply awful!!! Dry as a bone, flavorless.

Oct 19, 2007

I ran 5 or 6 carrots through a juicer and took the soft pulp that was left of them and used that for the carrots in this recipe. I used more spices than called for and added ginger, as well as subbed applesauce for the oil. The muffins actually are pretty good, but there's no way you get 36 out of this recipe. I only got 16 normal sized muffins, which means the calorie count is nowhere near the 87/muffin like the nutrition information claims.

Feb 10, 2004

This is yummy! Not too sweet, and the carrots keep it moist. I love that the calories are so low!! I have used sugar twin to also, and it was still very yummy! A keeper!

Feb 21, 2007

This is definitely one of the best carrot muffin recipes that I've ever made. They were moist without being dense, even though there isn't much fat! I would suggest upping the spices though. Highly recommended!

Oct 12, 2010

I cut this recipe in half. I agree with one of the other reviewers that this needs more of pretty much everything. I kept the bare bones of the recipe the same, only using whole wheat flour, upping the baking soda to a full teaspoon and adding a teaspoon of baking powder. I used one teaspoon of SD's pumpkin pie spice and organic honey instead of molasses (I just happened to be out at the moment). I did use lowfat buttermilk, an organic egg and organic carrots and raisins. I started out with the original amount of carrots, raisins and nuts and ended up increasing the chopped carrot to 3/4 of a cup and the raisins and pecans to a half cup FOR A HALF RECIPE. I also added a teaspoon of vanilla. We don't like walnuts in this house so I used pecans. Right before baking, I sprinkled the muffins with a slight amount of sugar. These turned out almost like carrot cake. I think as a base recipe this is really great but it really does need the extra added stuff. I think had I not increased the additions, it would not have turned out as good. NOTE: For a half recipe, I got 12 medium sized muffins, not 18. 350* for 15 minutes was perfect baking time.

Mar 30, 2004

I was not too happy with this recipe. The good thing about it is that it is very healthy. It needs a little more sweetness, and a little more spice. They are moist which I like, but not sweet enough for me.

Jul 25, 2006

this recipe needs MORE. more carrots, more nuts, more sugar, more raisins, more spices. the original was bland so i upped everything according to taste.


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  • Calories
  • 87 kcal
  • 4%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 3.3 g
  • 5%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 30 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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