Carrot Muffins with Walnuts and Raisins Recipe
These carrot muffins combine wholesome flours with warm spices and naturally sweet grated carrots for a moist, flavorful treat that’s perfect for breakfast or a snack. The addition of walnuts and raisins adds a delightful texture and sweetness, while a sprinkle of oats on top provides a rustic finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- ¾ cup whole wheat flour (spooned and leveled)
- ½ cup almond flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
Wet Ingredients
- ⅔ cup unsweetened almond milk
- ½ cup avocado oil or vegetable oil
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 3 cups grated carrots
- ½ cup chopped walnuts
- ½ cup raisins
- ¼ cup whole rolled oats (for sprinkling on top)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and grease a 12-cup muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and sea salt until evenly combined.
- Mix Wet Ingredients: In a large bowl, whisk together the unsweetened almond milk, avocado or vegetable oil, eggs, cane sugar, and vanilla extract until smooth and well blended. Stir in the grated carrots to integrate them evenly into the mixture.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredient bowl and stir gently to combine. Be careful not to overmix to maintain a tender muffin texture.
- Add Nuts and Raisins: Fold in the chopped walnuts and raisins carefully, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Cups: Using a ⅓-cup measuring cup, scoop the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with whole rolled oats to add a crunchy texture.
- Bake: Bake in the preheated oven for 16 to 20 minutes or until the muffin tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Notes
- For a vegan version, replace eggs with flax eggs or applesauce, and use a plant-based milk and oil.
- Ensure carrots are finely grated for even texture and moisture distribution.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust baking time slightly depending on your oven’s calibration and muffin tin size.
