Recipe: Carrot-Raisin Muffins

This school year we have been making lots of healthy muffins, mostly for LP to take with him to school since his school-provided morning snack is rarely vegan. This latest recipe was inspired by the carrot muffins that IP enjoyed on a recent school trip of her own, and they are the perfect healthy snack for morning or afternoon! If you like things on the sweet side you may want to double the maple syrup, but we prefer them less sweet and more acceptable for school snacks.

Carrot Raisin Muffins

  • Servings: 12 muffins
  • Difficulty: easy
  • Print


  • 1 1/2 cups grated carrot (about 2 medium carrots)
  • 3/4 cups applesauce
  • 1/2 cup non-dairy milk
  • 1 tablespoon of maple syrup
  • 1 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon of cinnamon
  • 1/3-1/2 cup of raisins (depending on how much you like raisins)
  • 1/4 cup chopped nuts, such as walnuts or almonds (optional)


  1. Preheat the oven to 350, grate the carrots and measure them out into a medium-size mixing bowl.
  2. Add the applesauce, milk and maple syrup to the bowl with the carrots. Mix thoroughly with a fork.
  3. In a separate small bowl mix the dry ingredients together. Add them in two batches to the wet ingredients and stir gently until the full moistened.
  4. Fold in the raisins, and nuts if using
  5. Evenly distribute the batter into 12 prepared muffin tins (either with paper liners or well greased). 
  6. Bake for 25-28 minutes, testing for doneness with a toothpick inserted in the center of one of the muffins. Cool on a baking rack and enjoy!



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