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Whole Wheat Carrot-Raisin Muffins

Whole Wheat Carrot-Raisin Muffins


"These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!"
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40 m servings 146 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 146 kcal
  • 7%
  • Fat:
  • 4.4 g
  • 7%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 276 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 34
  1. 39 Ratings

Most helpful positive review

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 pineapp...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 pineapp...

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 ...

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 th...

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 s...

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.

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 gui...

I substituted canned pumpkin for the yogurt. YUM.

the only change I made was brown sugar in place of the honey as I didn't have any. I added an egg and a couple of tbsp of apple sauce to replace the moisture and they were great! I will defini...

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 cou...

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