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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


  • 260 g (2 cups) whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 100 g (⅔ cup) raisins
  • 90 g (1 medium) carrot, halved
  • 2 large eggs
  • 180 ml (¾ cup) date syrup
  • 240 ml (1 cup) applesauce


  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, eggs, syrup and applesauce into the Vitamix container and secure lid.
  4. Select Variable 1.
  5. Start the blender and increase the speed to Variable 6.
  6. Blend for 30 seconds until thick and creamy.
  7. Pour carrot mixture into flour mixture with raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  8. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.


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.

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