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Carrot and Raisin Muffins

Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.

Carrot and Raisin Muffins

Ingredients

  • 1⅔ cup (265 g) self-rising flour, or whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • ⅔ cup (100 g) raisins
  • ¾ cup (90 g) carrots, halved
  • 2 large eggs
  • ¾ cup (180 ml) applesauce, or honey
  • ⅔ cup (150 ml) light olive oil

Directions

  1. Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
  3. Place carrots into the Vitamix container and secure lid.
  4. Start the blender on its lowest speed, then quickly increase to Variable 6, using the tamper to press ingredients toward the blades
  5. Blend for 6-7 seconds until very finely chopped. Stop machine and remove lid.
  6. Add eggs, sugar and oil to the carrots in the Vitamix container and secure the lid.
  7. Start the blender on its lowest speed, then quickly increase to Variable 5, using the tamper to press ingredients toward the blades
  8. Blend for 30 seconds until thick and creamy.
  9. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  10. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.

Notes

These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.

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