Carrot and Raisin Muffins
Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.
Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.
- Total Time10 Minutes 35 Seconds
- Yield
- DifficultyIntermediate
Dietary Interests
Manage PreferencesSubmitted by
Ingredients
- 2 cups 260 g whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cinnamon [or 1 teaspoon ground cinnamon]
- 1 3 g fresh ginger root [or 1/4 teaspoon ground ginger]
- 2 allspice berries [or 1/8 teaspoon ground allspice]
- 2 cloves [or 1/8 teaspoon ground cloves]
- ⅔ cup 100 g raisins
- 1 medium 90 g carrot, halved
- ¼ cup 60 ml egg substitute [or 2 large eggs]
- ¼ cup 60 ml water
- 1 cup 240 ml applesauce
- 10 100 g dates
- 1 Tablespoon grapeseed oil
- 2 cups 260 g whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cinnamon [or 1 teaspoon ground cinnamon]
- 1 3 g fresh ginger root [or 1/4 teaspoon ground ginger]
- 2 allspice berries [or 1/8 teaspoon ground allspice]
- 2 cloves [or 1/8 teaspoon ground cloves]
- ⅔ cup 100 g raisins
- 1 medium 90 g carrot, halved
- ¼ cup 60 ml egg substitute [or 2 large eggs]
- ¼ cup 60 ml water
- 1 cup 240 ml applesauce
- 10 100 g dates
- 1 Tablespoon grapeseed oil
- 2 cups 260 g whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cinnamon [or 1 teaspoon ground cinnamon]
- 1 3 g fresh ginger root [or 1/4 teaspoon ground ginger]
- 2 allspice berries [or 1/8 teaspoon ground allspice]
- 2 cloves [or 1/8 teaspoon ground cloves]
- ⅔ cup 100 g raisins
- 1 medium 90 g carrot, halved
- ¼ cup 60 ml egg substitute [or 2 large eggs]
- ¼ cup 60 ml water
- 1 cup 240 ml applesauce
- 10 100 g dates
- 1 Tablespoon grapeseed oil
- 1⅔ cup 265 g self-rising flour, or whole wheat flour
- ½ teaspoon Tablespoon baking soda
- 1 teaspoon Tablespoon ground cinnamon
- 1 teaspoon Tablespoon {pumpkin spice}
- ⅔ cup 100 g raisins
- ¾ cup 90 g carrots, halved
- 2 large Tablespoon eggs
- ¾ cup 180 ml {applesauce} , or honey
- ⅔ cup 150 ml light olive oil
Directions
-
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, egg substitute, dates, water, spices, and applesauce into the Vitamix container and secure lid.
- Start the blender on its lowest speed and quickly increase to its highest speed.
- Blend for 45 seconds until thick and creamy.
- Pour flour mixture into the container and secure the lid. Select Variable 8. Pulse ingredients 8 - 10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20 - 25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
-
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, egg substitute, dates, water, spices, and applesauce into the Vitamix container and secure lid.
- Start the blender on its lowest speed and quickly increase to its highest speed.
- Blend for 45 seconds until thick and creamy.
- Pour flour mixture into the container and secure the lid. Select Variable 8. Pulse ingredients 8 - 10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20 - 25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
-
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, egg substitute, dates, water, spices, and applesauce into the Vitamix container and secure lid.
- Start the blender on its lowest speed and quickly increase to its highest speed.
- Blend for 45 seconds until thick and creamy.
- Pour flour mixture into the container and secure the lid. Select Variable 8. Pulse ingredients 8 - 10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20 - 25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
-
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots into the Vitamix container and secure lid.
- Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
- Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
- Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
- Blend for 30 seconds until thick and creamy.
- Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
Refine Your Recipe
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Yield64 oz 1000 g 64 oz 1000 g 48 oz 750 g 32 oz 500 g
Nutrition
1 serving (27g)
Calories
1000
Total Fat
1.5g
Total Carbohydrate
6g
Dietary Fiber
1g
Sugars
5g
Protein
3g
Chef's Note
- Measuring the flour by weight makes for a more exact recipe and better results.
- You have to try this nutrient-dense naturally sweetened muffin.
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