Dark Carrot Raisin Muffins Recipe - Allrecipes.com
Dark Carrot Raisin Muffins Recipe
  • READY IN 30 mins

Dark Carrot Raisin Muffins

Recipe by  

"These delicately spiced muffins are lightly sweetened with honey."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Stir together whole wheat flour, all-purpose flour, salt, baking powder, nutmeg, cloves and cinnamon. In a separate bowl, stir together eggs, buttermilk, oil, applesauce and honey. Stir egg mixture into flour just until combined. Fold in carrots and raisins. Spoon batter into prepared muffin cups.
  3. Bake in preheat oven for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Jun 27, 2004

These were not quite what I expected, but definitely tasty. I made a few revisions: I plumped the raisins in warm water before adding, added chopped pecans, and increased the cinnamon to a teaspoon. Next time, I'll increase the other spices as well, and try to use more applesauce and less oil. They are not too sweet, a lot of carrot texture, without a lot of muffin, cakelike texture. DEFINITELY spray the muffin tin or liners, the muffins tend to stick.

Most Helpful Critical Review
Feb 01, 2010

I made these for the kids at the school that I work at...although the were very hearty and healthy, the kids did not care for them (maybe because they WERE hearty and healthy)...

Sep 02, 2005

These muffins were great. I have been looking for a great tasting healthy breakfast muffin for a long time, and now my search is over! I did make a few adjustments - I doubled each spice ingredient (per other reviews) and I doubled the applesouce and halved the veggie oil. Not too sweet and the longer they sit (so the flavors can meld) the better they get!! Love this recipe. Thanks Sara.

Jun 14, 2004

Oh My Gosh! These muffins turned out so yummy - I just ate 3 in a row! I would highly recommend spraying the muffins tins/cups with oil as my muffins got stuck to the paper cups.

Dec 05, 2006

I really like these muffins! The only thing I did differently was add a little wheat germ on top of the muffins before they baked...just a little something extra. Very good flavor, very moist. They freeze well too - a plus, since I'm usually the only one to eat muffins in my house. Just take one out of the freezer and defrost in the microwave for a few seconds...presto! Instant breakfast! Thanks for the recipe!

Aug 29, 2004

I really like these because you can make them very healthy. I used only 1/4 c. raisins and added extra carrot. I made sure to squeeze the water out of the carrots too.

May 29, 2008

i found this while searching for something to use up carrots. GREAT RECIPE! the only thing i changed was adding more of the spices, along with cardamom, and i had to make sour milk bc i had no buttermilk. i was brave and tried a double recipe--excellent!!i thought they were very sweet. the mini muffins turned out perfect too.

Feb 13, 2008

These muffins are healthier than the ones I usually make, due to the whole wheat flour and honey, however....perhaps equal amounts of whole wheat and regular flour would make them a bit lighter. A nice muffin overall.


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  • Calories
  • 217 kcal
  • 11%
  • Carbohydrates
  • 38 g
  • 12%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 159 mg
  • 6%

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

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