Whole Wheat Carrot-Raisin Muffins Recipe

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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.

—jessfinn

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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

—cait

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30 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.

—Peggie

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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!

—coolestchicevr

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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.

—tantuc

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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.

—LouisvilleHugger

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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.

—carmsz

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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!

—cantoization

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Nutrition

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.

Nutritional Information

Whole Wheat Carrot-Raisin Muffins

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 146
Calories from Fat: 39

% Daily Value *
Total Fat 4.4g 7 %
Saturated Fat 0.7g 4 %
Cholesterol < 1mg < 1 %
Sodium 276mg 11 %
Potassium 162mg 5 %
Total Carbohydrates 25.5g 8 %
Dietary Fiber 2.5g 10 %
Protein 3.1g 6 %
Sugars 11.6g
Vitamin A 26 %
Vitamin C 3 %
Calcium 3 %
Iron 9 %
Thiamin 10 %
Niacin 15 %
Vitamin B6 5 %
Magnesium 10 %
Folate 6 %

* 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.