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