Carrot and Raisin Muffins

Carrot and Raisin Muffins

Sweet raisins and carrots marry well in this snack-sized bite for a quick breakfast or afternoon tea.

Makes 12 Muffins
Total Time 10 Minutes 35 Seconds
Difficulty Intermediate
Container Low-Profile 2.0-litre Container


  • 260 g whole wheat flour
  • ½ teaspoon bicarbonate soda
  • ½ teaspoon baking powder
  • 1 cinnamon stick, or 1 teaspoon ground cinnamon
  • 3 g (1 piece) fresh ginger, or ¼ teaspoon ground ginger
  • 2 allspice berries, or ⅛ teaspoon ground allspice
  • 2 whole cloves, or ⅛ teaspoon Ground Cloves
  • 100 g (⅔ cup) raisins
  • 90 g (1 medium) carrot, halved
  • 60 ml (¼ cup) egg substitute, or 2 large eggs
  • 60 ml (¼ cup) water
  • 240 ml (1 cup) applesauce
  • 100 g (10 ) dates, pitted
  • 1 tablespoon grapeseed oil


  1. Preheat the oven to 180°C. Spray a 12 cup muffin tin with cooking spray or line with paper liners.
  2. Place flour, baking soda, and powder in a medium-size mixing bowl and stir lightly. Set aside.
  3. Place carrots, eggs, dates, water, spices and applesauce into the Vitamix container and secure lid.
  4. Start the blender on its lowest speed and quickly increase to its highest speed.
  5. Blend for 45 seconds until thick and creamy.
  6. Pour flour mixture into the container and secure the lid. Select Variable 8. Pulse ingredients 8 -10 times using the tamper to press the ingredients toward the blade. Pour mixture into a bowl and add raisins and fold to combine. Spoon the mixture into the prepared muffin tin.
  7. Bake for 20-25 minutes until golden brown. Transfer to a wire rack to cool, then serve.


Measuring the flour by weight makes for a more exact recipe and better results. These can be kept in an airtight container in the refrigerator for up to 5 days or frozen for up to 1 month.

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