Carrot Raisin Muffins are perfect for a breakfast or an afternoon snack! Split open, toasted, and slathered with ghee, the flavor reminds me of raisin bread. Fill lined or greased muffin cups 3/4 full. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine the flour, baking powder, … Make these as Vegan Carrot Cake Cupcakes by adding vegan cream cheese frosting. Stir in carrots, raisins, and nuts. Since the carrots are naturally sweet, it’s not necessary to add extra sugar. It’s incredibly moist and sweet, full of tender carrots and raisins and I believe crushed pineapple. In a bowl, combine the dry ingredients. Add eggs, chopped pineapple, butter, raisins and carrot to the dry ingredients and combine until just blended (don't over mix!) Strong mol[filtered] flavor comes through along with sweetness from the pineapple. Add the grated carrots, crushed pineapple and raisins. These Carrot Raisin Muffins do have sugar, but only 1/4 cup of sugar is used in the whole recipe. Cool on wire rack. Reply. Coconut, Pineapple & Carrot Muffins » More Chocolate says: May 31, 2013 at 2:47 pm … There is just something about sneaking in some veggies in a baked good I just love. The batter is mixed using the muffin method and it's important not … Preheat the oven to 400 degrees F. Line a muffin pan with baking cups or lightly grease with coconut oil. Add cereal mixture to flour mixture; add carrot, and stir just until dry ingredients are moistened. I used a combination of unbleached all-purpose flour and whole wheat flour. How to make it. Allow to cool for a few minutes, then remove the muffins from the trays and cool on a wire rack. Gradually add the flour mixture, beating just enough to combine all the ingredients. Bake for 20-25 minutes (regular sized muffins) or 10-11 minutes (mini muffins). Add to dry ingredients, into the well. Paleo carrot muffins with almond flour These carrot raisin muffins are perfect for breakfast. Transform these into carrot raisin muffins by adding 1/4 to 1/2 cup raisins to the batter before baking. February 24, 2013 by Merry Kuchle 2 Comments. Add carrots, sultanas, Delicious! Beat the oil, sugar and eggs until well blended. I think the muffins would … Sift dry ingredients into a bowl. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and ginger. How to make carrot muffins. Divide batter into regular muffin pans sprayed with cooking spray - you will have enough for about 15 muffins. This recipe is quick and easy to put together. I overfill my muffin cups so I get lots of that super-crispy “muffin top”. Add the grated carrots, crushed pineapple and raisins. This whole vegan carrot apple muffin recipe started with carrots. Instructions. So I admit, I cheated a bit. The Batter – The best carrot muffin recipe will dense but soft. An easy paleo carrot muffin recipe with raisins and walnuts that's gluten-free, grain-free, and dairy-free. (This recipe for Carrot Raisin Muffins was originally posted in September 2010, but was updated with new photos in 2019). Bake at 350° for 20 to 22 minutes or until golden. Bursting with lots of cinnamon, and the moist richness of carrot, these are muffins the whole family will love! Preheat oven to 425 degrees Fahrenheit. Whole wheat, pineapple, shredded carrots, raisins….they’re practically a health food! Gradually add the flour mixture, beating just enough to combine all the ingredients. Sift together all dry ingredients, including raisins, but excluding sugar. Wait until the muffins cool before adding the cheesecake drizzle. Beat together eggs, vanilla essence and oil. These muffins remind me of a less sweet carrot cake with bites of raisin, walnuts and lots of cinnamon goodness. Paper liners are a must as these are very sticky. Mix, but only to moisten. 2. I love carrot juice mixed in with other fruit juices; this seems like it’d be the same kind of refreshing-ness! That’s it! Besides the pineapple keeping them super moist, it acts as a natural sweetener as well. Directions. Add in oil, carrots, pineapple, juice, raisins and walnuts. Pour the batter into muffin trays lined with paper cases and bake for 25 minutes. There’s no sugar in these, just an 1/8 cup of maple syrup. The wheat produces a slightly nutty taste while the white flour helps to keep the muffins moist and tender. Breakfast on the go! So back to the Mimi’s carrot raisin bread. Time to make that right with these new Carrot, Pineapple & Walnut Muffins. Add to flour mixture. In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. As an Amazon Associate as well as a member of other affiliate programs, I earn from qualifying purchases made through links on this site. Beat the oil, sugar and eggs until well blended. Finally add to the flour the egg mixture and carrot/walnut mixture and mix until just combined. Instructions. Followed the recipe exactly including the raisin purée, but I used 1/2 t fine salt instead of 1 t kosher plus I added 3/4 t vanilla. The batter will be lumpy. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. Pineapple and Carrot Muffins with Raisins. Using a large spoon carefully fill your muffin cases to 3/4 full. Mix egg, milk, pineapple juice, butter and sugar together. Add the grated carrots, crushed pineapple, raisins and chopped pecans (if using). Spoon batter evenly into 18 muffin cups coated with cooking spray, filling two-thirds full. In a large bowl, combine the first five ingredients. 2. Mix the flours, flaxseed, baking soda, cinnamon, nutmeg, and sugar. In another bowl, combine eggs, honey, yogurt, oil, lemon juice and vanilla. Bake normal sized muffins for 20 minutes and mini muffins for 12 minutes, or until they spring back to the touch. Top each muffin with a piece of the leftover unchopped pineapple Gradually add the flour mixture, just beating until the ingredients are combined. Mix together oil and sugar, then add eggs one at a time and mix well between each addition. Easy steps to making incredible Pineapple Carrot Muffins. Carrot and pineapple muffins sound really tasty. Sift together the flours, baking powder, bicarbonate of soda, cinnamon and salt and mix well. 3. Stir into dry ingredients just until blended. Gather your ingredients. Trackbacks. These muffins taste like a healthy version of a pineapple upside down cake + a carrot cake. Directions. You need two bowls, a whisk, and a spatula. 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