Carrot Raisin Muffin—Fresh & Moist

 

There is nothing better than a fresh muffin baked in your own oven. Having a muffin made from wholesome ingredients, including freshly shredded carrots is the ultimate in freshness. Carrots are so accessible and affordable, not to mention packed full of nutrients, you owe it to yourself to bake these beauties. Carrots are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They’re a weight-loss-friendly food and have been linked to lower cholesterol levels, improved eye health and reduced risks of cancer. The texture and taste of a carrot adds dimension to these muffins to make them not only nutritous but delicious. Enjoy!

Carrot Raisin Muffin

Ingredients

• 1 large egg
• 1 cup unsweetened applesauce
• 1/2 cup honey
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract
• 3/4 cup white whole wheat flour
• 3/4 cup unbleached flour
  
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup finely shredded carrots about 2-3 medium carrots
• 1/2 cup raisins

 

Directions

1. Preheat the oven to 350. Line a 12-cup muffin tin with paper liners or use cooking spray.
2. In a large bowl whisk the egg, applesauce, honey, butter, and vanilla.
3. Stir in the flour, baking soda, cinnamon, and salt. Stir ingredients together until just combined and there are still some spots of flour remaining.
4. Fold in the shredded carrots and raisins. Mix just until combined (don’t over mix).
5. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool for at least 10 minutes before serving. To store, cover with plastic wrap at room temperature for u to 3 days.

Nutrition Information 

Servings 12. Serving size: 1 muffin. Calories per serving: 164; Total Fat 4.2g; Sodium 168mg; Total Carbohydrate 31.1g; Dietrary Fiber 1.8g; Protein 2.7g.

Tips

Let the muffins cool completely before storing. Store in an airtight container in the refrigerator for up to a week. The muffins can also be frozen. If freezing your muffins, individually wrap them with plastic wrap before adding them to a storage container or Ziplock bag. Then take them out in the numbers you desire for up to 3 months.

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