Whole Wheat Carrot Raisin Muffins

Whole Wheat Carrot Raisin Muffins @Barbara Bakes

A moist and tender, better-for-you whole wheat carrot raisin muffin that tastes almost like carrot cake. A fantastic way to start the morning. 

Winco sells a three raisin blend in the bulk foods section. They’re big, plump, juicy Flame, Thompson and Golden raisins. I used them recently when I made Coconut Granola Clusters and had some leftover.

I decided to use the leftover raisins in muffins and went on a hunt for raisin muffin recipes. While searching images of delicious looking raisin muffins, I came across Lana’s, Never Enough Thyme, Carrot Raisin Muffins.

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Lana’s description of these muffins made me want to try them. She said they were her family’s favorite muffin, and that she’d been making them for years and years “before there was Google, before there was Twitter, before there were blogs, there was Prodigy.” She found the recipe on a Prodigy bulletin board and has been making them ever since.

One of the great things about this recipe is that it’s made without added fat, no butter or oil. I made a few change to accommodate what I had on hand. I used light sour cream instead of yogurt and eggs instead of egg beaters. I substituted whole wheat pastry flour for the all purpose flour, and changed up the spices a bit.

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I also sprinkled a little turbinado on top of the muffins before I cooked them. I often add it to muffins to give the top just a little sweetness.

These muffins were a hit with my family too. My husband really like them and suggested adding cream cheese icing. I’m not too sure about that, but now I’m thinking carrot raisin donuts with a cream cheese glaze might be in my future.

Whole Wheat Carrot Raisin Muffins

Whole Wheat Carrot Raisin Muffins

Ingredients

  • 1 1/4 cups whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup light sour cream
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded carrots (about 3)
  • 1 cup raisins

Directions

  1. Preheat oven to 350. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
  2. In a medium bowl, whisk together flours, cinnamon, pumpkin pie spice, salt, baking soda, and baking powder.
  3. In a large bowl, whisk together sour cream, eggs, applesauce, brown sugar and vanilla. Add flour mixture and stir until just combined. Stir in carrots and raisins.
  4. Divide batter evenly into 12 muffin cups. Bake 18 - 20 minutes, or until until a toothpick inserted into the center comes out clean.
  5. Sprinkle with powdered sugar if desired.
  6. *Pumpkin Pie Spice substitute: 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.
http://www.barbarabakes.com/2013/02/whole-wheat-carrot-raisin-muffins/

More muffin recipes you might like:

Whole Wheat Chocolate Chocolate Chip Muffins, Barbara Bakes
Apple Cinnamon Sugar Donut Muffins, Barbara Bakes
Glazed Lemon Muffins, What’s Megan Making
Cranberry Orange Pecan Muffins, Life’s a Feast
Blood Orange Cranberry Muffins, The Life & Loves of Grumpy’s Honeybunch




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Comments

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  1. Chloe says

    My husband called these “some of the best muffins he has ever had.” I made just a few changes, but overall kept the basic recipe: Subbed Greek yogurt for sour cream, replaced half of the brown sugar with coconut sugar, and added 2 T of molasses for some extra flavor. I am resisting sampling a second muffin… for now :)

  2. Kerry says

    I actually made these muffins exactly as the recipe calls and they were delicious. My 2 yo devoured them and I thought they were sweet, but not overly sweet. I halved the recipe and it ended up making 8 muffins. So if you do a full recipe, you can safely fill the tins as you go along. The use of the whole wheat pastry flour made them more dense – which was terrific for a toddler (because they didn’t crumble and make a huge mess). Thanks for the recipe.

  3. Mae McCourt says

    Your plastic measuring cup is just like mine. I have had mine 41 years, made my daughters baby formula in it. I still use it regularly. I was so surprised to see yours, mine holds 7 cups of liquid and has a lid. Thank you I love your site.

    • says

      So fun! I love that measuring cup too. I don’t even know how long I’ve had mine, but I’ve bought others and they just don’t pour as well. I get perfect pancakes with this one. The bottom rim has cracked but it’s still the first bowl I reach for. Thanks!

  4. says

    I’m so glad you enjoyed the recipe, Barbara! After all these years and hundreds of different muffins, this one still remains our favorite. Love your use of pumpkin pie spice in these! I’m most definitely going to try that next time I make them.