Carrot and Raisin Muffins
Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.
Ingredients
- 2 cups (260 g) whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ⅔ cup (100 g) raisins
- 1 medium (90 g) carrot, halved
- 2 large eggs
- ¾ cup (180 ml) date syrup
- 1 cup (240 ml) applesauce
Directions
- Preheat the oven to 350°F (180°C). Spray a 12 cup muffin tin with cooking spray or line with paper liners.
- Place flour, baking soda, and spices in a medium-size mixing bowl and stir lightly. Set aside.
- Place carrots, eggs, syrup and applesauce into the Vitamix container and secure lid.
- Select Variable 1.
- Start the blender and increase the speed to Variable 6.
- Blend for 30 seconds until thick and creamy.
- Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
- Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.
Notes
Measuring the flour by weight makes for a more exact recipe and better results. These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.
Nutrition Information
| Serving Size | 1 muffin |
| Amount Per Servings | |
| Calories | 170 |
| Total Fat | 2 g |
| Cholesterol | 30 mg |
| Sodium | 75 mg |
| Total Carbohydrate | 37 g |
| Dietary Fiber | 3 g |
| Sugars | 19 g |
| Protein | 4 g |
