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Carrot Raisin Muffins

Posted Sep 19 2011 7:00am
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In need of a new something to add to yogurt for breakfast and not in the mood for cereal, I started thinking about muffins. I happened to have just bought a bag of carrots and didn’t get to use them, so I wanted it to include carrots. When I think of a carrot muffin, I want it to include some plump gold raisins. And why not add some nuts for more texture?

Then I started looking online for a good recipe to use. I found the Vegan Carrot Spice Muffins from Oh She Glows, one of my favorite sites for clean, healthy recipes. Although her recipe is vegan, I subbed yogurt for coconut milk.

These muffins turned out to be a lovely Fall color that reminds me it’s almost time to buy pumpkin puree, and it was full of goodies like the raisins that really do pop, shreds of carrot, and really flavorful spices. Like all my baked things, I leave a few out and freeze the rest, grabbing one at a time to defrost when I want to take it for breakfast.

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Carrot Raisin Muffins

 

Adapted from Oh She Glows

Dry:

  • 1 & 3/4 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt

Wet:

  • 1/3 cup + 2 tbsp pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 1/4 cup + 3 tbsp water
  • 1.5 tsp pure vanilla extract
  • 1.5 cups grated carrots (about 3 small-medium carrots)
  • 2/3 cup raisins, soaked in water and drained
  • 1/3 cup chopped pecans

Instructions:

  • Preheat oven to 400F and spray tin with cooking spray.
  • Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, yogurt, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
  • Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter 3/4 of cup. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.


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 Baking with vegetables makes me feel a little less guilty for eating a baked good. I actually think these are pretty healthful. There are no oil, eggs, or much sugar, and the other ingredients are simple. I have found myself eating less processed cereals in place of a homemade breakfast square or muffin and feeling better about the decision.

Carrot Raisin Muffins
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Ingredients
  • Dry:
  • 1 & 3/4 cup whole wheat pastry flour
  • 1/4 cup sugar
  • 1 tbsp ground flax seed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/2 tsp kosher salt
  • Wet:
  • 1/3 cup + 2 tbsp pure maple syrup
  • 1/3 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 1/4 cup + 3 tbsp water
  • 1.5 tsp pure vanilla extract
  • 1.5 cups grated carrots (about 3 small-medium carrots)
  • 2/3 cup raisins, soaked in water and drained
  • 1/3 cup chopped pecans
Instructions
  1. Preheat oven to 400F and spray tin with cooking spray.
  2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, yogurt, water, vanilla). Add the wet to the dry and mix until just incorporated. Batter will be THICK!
  3. Fold in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter 3/4 of cup. Bake for about 18 minutes at 400F until a toothpick comes out clean. Allow to cool for about 10 minutes. Makes 12 muffins.
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