Whole Wheat Carrot-Raisin Muffins Recipe - Allrecipes.com
Whole Wheat Carrot-Raisin Muffins Recipe
  • READY IN 40 mins

Whole Wheat Carrot-Raisin Muffins

Recipe by  

"These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!"

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Ingredients Edit and Save

Original recipe makes 14 muffins Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    40 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  2. Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2009

Very good. Just as a tip. If you mix all ingredients EXCEPT for baking soda and let sit for an hour or so, then add soda. And bake. Whole Wheat flour is much fluffier. I also used pineapple juice as extra flavor. And used banana in place of yogurt.

Most Helpful Critical Review
Dec 18, 2009

These were dry and a little hard to swallow, especially after freezing. However, for a WW muffin, they were alright


36 Ratings

Aug 17, 2009

Both my husband and I liked these muffins. I followed the recipe exactly, but instead of making 14, I made twelve to fit my muffin pans. So, additional time was needed. Thanks for such an easy recipe. I will use this recipe again.

Aug 24, 2009

I will absolutely make these again! I was out of honey so I replaced it with 1/4 c. brown sugar. It was very dry so I added water a Tbl. at a time until it was doughy enough. I also grated the carrot. Wonderful recipe!

Jan 10, 2011

The dough is too stiff, so I added a half cup of apple sauce. I omitted raisins and added an extra half cup or carrots. I also followed the advice to let sit the dough for an hour and then add soda and bake. I spread the dough between 12 muffin tins and baked 5 minutes longer. The result is a mildly sweet substantial muffin with almost a carrot cake like flavor. They taste good the next day too. I will be baking these again with the modifications described above. My husband didn't care for them since they weren't very sweet. My kids and I liked them a lot.

Apr 27, 2010

Added 1/3 cup of apple sauce in as well because I thought the batter looked a little dry. I also doubled the pumpkin pie spice and vanilla. They turned out wonderfully. Cooked for 17 min.

Apr 25, 2011

The second time around I increased the amount of pumpkin pie spice to give the muffins more character. The flavors were too subtle {for me}. Thanks for the recipe Abby, they are definitely guilt-free and great to share outside of the home.

Mar 30, 2011

I love these!! I made a few changes, based on what I have in my measly student kitchen. I didn't have baking soda so I used baking powder (1:6 ratio... I was able to taste it but no one else could) blueberry yogurt, half carrot/half apple, plus a few Splendas thrown into the flour mixture and extra orange juice to make the dough wetter. They are extemely fluffy for whole wheat muffins, not necessarily very moist but light and airy. They're also not very sweet even with the Splendas, but I'm surprisingly pleased at the light sweetness and spice-cake flavour. My roommates loved them and I had to hide the extras. Thanks for the recipe!


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  • Calories
  • 146 kcal
  • 7%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 276 mg
  • 11%

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

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