Dark Carrot Raisin Muffins Recipe

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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.

—Caroline

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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)...

—EAKE

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23 Ratings

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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.

—GCCBAKER

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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.

—LADYGLADRIELL

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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!

—RachtheBach

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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.

—MACKALLEN

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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.

—milkmom

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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.

—Baumannowski

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Nutrition

Calories
217 kcal
11%

Carbohydrates
38 g
12%

Cholesterol
36 mg
12%

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.

Nutritional Information

Dark Carrot Raisin Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 217
Calories from Fat: 54

% Daily Value *
Total Fat 6.1g 9 %
Saturated Fat 1.2g 6 %
Cholesterol 36mg 12 %
Sodium 159mg 6 %
Potassium 198mg 6 %
Total Carbohydrates 38g 12 %
Dietary Fiber 3.3g 13 %
Protein 5.3g 11 %
** Sugars 13.5g
Vitamin A 45 %
Vitamin C 2 %
Calcium 10 %
Iron 15 %
** Thiamin 15 %
Niacin 22 %
Vitamin B6 8 %
Magnesium 13 %
Folate 13 %

* 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.