Monday Munchies: Carrot Raisin Muffins

As the neighborhood vegans, we often get food from neighbors who bought it for one recipe, and then don’t want to use the rest of it.  We’ve been given 1/2 blocks of tofu, loads of greens from people’s gardens, and most recently, carrot juice!  Well, the carrot juice languished in our fridge for a while, with LP asking for a bit of it now and again.  I finally shook myself out of that back-to-school fog and decided to do some baking with it.  I’m still on the hunt for a good muffin recipe that is healthy enough to be a snack, which seemed like the perfect way to try some carrot juice.  I adapted a muffin recipe from Vegan Brunch and got these little gems!  In the future I want to add some oats, nuts, or apples to up the “healthy” factor, or even use maple syrup instead of sugar, but for a first try these made some yummy snacks for me and the little guy to take to school.

Carrot Raisin Muffins


2 cups whole-wheat flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 cup applesauce

1 cup carrot juice

2 tsp vanilla

1/2 cup raisins


1) Mix the dry ingredients (flour, sugar, baking powder and baking soda). Make a well in teh center of the mix

2) Add in the wet ingredients (applesauce, carrot juice and vanilla).  Combine gently, just until the dry ingredients are moist.

3) Fold in the raisins

4) Bake in a 375 (preheated) oven for 23-27 minutes.  They are done when a toothpick inserted comes out dry.


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