Whole Wheat Carrot-Raisin Muffins

Name: Whole Wheat Carrot-Raisin Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 14 servings
Cuisine: American
Ingredients: 2 tsp Baking Soda; 0.33 cup Honey; 2 tbsp Orange Juice; 1 tsp Pumpkin Pie Spice; 0.5 cup Raisin; 0.5 tsp Salt; 1 cup Shredded Carrots; 1 tsp Vanilla Extract; 0.5 cup Vanilla Yogurt; 0.25 cup Vegetable Oil; 2 cups Whole Wheat Flour

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Whole Wheat Carrot-Raisin Muffins bake up tender and gently sweet, with warm spice and orange notes highlighting juicy raisins and moist shredded carrot. The whole wheat flour gives a hearty, nutty character and satisfying crumb that’s great for breakfast or an afternoon snack. Enjoy them warm or at room temperature with tea or coffee.

Prep15 mins
Cook15 mins
Serves14
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line them with paper liners.
2

Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
3

In a separate bowl, whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice.
4

Gently fold the carrots into the yogurt mixture.
5

Stir the yogurt mixture into the flour mixture just until combined.
6

Gently fold the raisins into the batter.
7

Scoop the batter into the prepared muffin cups until nearly full.
8

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 13 minutes.
9

Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.