Delicious Carrot Muffins

Prep Time
Cook Time
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"These are my husbands favorite muffins. They never sit on the counter for more then a couple of day as he eats one every time he walks past them."

Original recipe yields 12 servings


  • Serving Size: 1 (84.7 g)
  • Calories 198.5
  • Total Fat - 4.3 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 34.7 mg
  • Sodium - 100.8 mg
  • Total Carbohydrate - 38 g
  • Dietary Fiber - 2.1 g
  • Sugars - 22.7 g
  • Protein - 3.5 g
  • Calcium - 76.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step 1

Sift the flour, baking powder, cinnamon, ginger, allspice, baking soda and salt.

Step 2

In a separate bowl, combine eggs, coconut oil, brown sugar, maple syrup and water; beat well with electric mixer.

Step 3

Combine the egg mixture with the flour mixture and mix until moistened.

Step 4

Fold in the carrots and the raisins.

Step 5

Spoon into 12 paper lined muffin cups or silicone muffin cups that have been coated with non-stick spray.

Step 6

Bake in preheated 350 degree Fahrenheit oven for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Tips & Variations

No special items needed.


Kitchen Magic

The muffins were very moist and extra delicious with the addition of some chopped pecans. I see these becoming a regular at my house!

review by:
(13 May 2016)


I had a ton of carrots sitting in my fridge so I was happy to find this recipe up for grabs over at the Billboard tag game, now I did make some minor changes, used Craisins for the raisins and increased the cinnamon because we are all cinnamon lovers here and I used 1/8 teaspoon salt, these are a wonderful carrot muffins, thank you!

review by:
(18 Apr 2016)