Carrot Raisin Muffins
Moist and flavorful carrot raisin muffins featuring pineapple, walnuts, and warm spices, perfect for breakfast, snacks, or brunch, appealing to health-conscious and sweet tooth lovers alike.
Ingredients
- 1 1/2 cups all-purpose flour ⓘ
- 1/2 cup whole wheat flour ⓘ
- 1/2 cup sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/4 teaspoon ginger ⓘ
- 2 beaten eggs ⓘ
- 8 ounces crushed pineapple (juice pack) ⓘ
- 1/4 cup shredded carrots ⓘ
- 1/4 cup raisins ⓘ
- 2 tablespoons light corn syrup ⓘ
- 1 teaspoon vanilla ⓘ
- 1/4 cup chopped walnuts ⓘ
Instructions
- In a large mixing bowl, stir together both flours, sugar, baking powder, cinnamon, and ginger.
- Make a well in the center of the dry ingredients and set aside.
- In a small bowl, stir together eggs, undrained crushed pineapple, shredded carrots, raisins, corn syrup, and vanilla.
- Pour the wet mixture into the well of the dry ingredients.
- Stir only until moistened; do not overmix.
- Spray a 12-cup muffin pan with nonstick spray coating.
- Divide the batter evenly among the 12 muffin cups.
- Sprinkle chopped walnuts on top of each muffin.
- Bake at 400°F (200°C) for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition & Diet Analysis (per serving)
926
kcal
46% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).