Carrot Raisin Oatmeal Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • ¾ cup whole wheat flour
  • 1 cup quick cooking oats
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • 1 egg
  • 1 cup applesauce
  • ¼ cup coconut oil
  • ½ cup maple syrup
  • 2 tsp vanilla extract
  • ½ cup almond milk
  • 2 cups shredded carrots
  • ½ cup raisins, soaked in warm water
  1. Preheat oven to 350F. Grease a 12 cavity muffin tin or line with cupcake liners and set aside
  2. Add the raisins to a bowl of warm water and set aside
  3. In a medium sized bowl, combine the flour, oatmeal, baking soda, salt, cinnamon, nutmeg and ginger
  4. Melt coconut oil in a microwave safe bowl, then mix in the applesauce, maple syrup, milk and vanilla
  5. Beat in the egg until fully incorporated, then fold in the carrots
  6. Add the wet ingredients into the dry and mix well. Drain the raisins and fold them into the muffin batter
  7. Spoon out the batter evenly into 12 muffin tins and bake for 30 to 35 minutes or until a toothpick inserted into a muffin comes out clean
  8. Allow to cool in the tin for 5 minutes before moving the muffins to a wire rack to cool completely
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