Carrot Spice Muffins Recipe

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 :)

—Vanessa

See full review »

Most Helpful Critical Review

Oct 24, 2004

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

—EEMILLER

See full review »

25 Ratings

See other versions of this recipe!

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.

—FRAMBUESA

See full review »

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!

—FLOWERHEAD

See full review »

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!

—Smoothie DeLiquados

See full review »

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.

—BRIDY

See full review »

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.

—Sarah Jo

See full review »

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.

—EAUBELLE

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Awesome Carrot Muffins

Carrot Cake Muffins with Cinnamon Glaze

Carrot Muffins

Sugar and Spice Muffins

Dark Carrot Raisin Muffins

Carrot Oatmeal Muffins

Vegan Apple Carrot Muffins

Apple Carrot Muffins

Carrot, Apple, and Zucchini Muffins

Molasses Spice Muffins

ADVERTISE WITH US

Nutrition

Calories
87 kcal
4%

Carbohydrates
13.6 g
4%

Cholesterol
13 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.

Nutritional Information

Carrot Spice Muffins

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 87
Calories from Fat: 30

% Daily Value *
Total Fat 3.3g 5 %
Saturated Fat 0.6g 3 %
Cholesterol 13mg 4 %
Sodium 30mg 1 %
Potassium 135mg 4 %
Total Carbohydrates 13.6g 4 %
Dietary Fiber 1.6g 6 %
Protein 2.2g 4 %
** Sugars 6.3g
Vitamin A 13 %
Vitamin C < 1 %
Calcium 4 %
Iron 8 %
Thiamin 9 %
Niacin 10 %
Vitamin B6 5 %
Magnesium 10 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.