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