Carrot Raisin Muffins

Submitted by Kelly0412

"These are really good. I got the orginial recipe from Sparkspeople but I made a few changes. I made mine gluten-free by using Bob's Red Mill Gluten Free All Purpose Flour (instead of the whole wheat flour), I used unsweetened applesauce (instead of oil to make it lower fat) and lastly I used vanilla flavored yogurt instead of plain. They were declared a huge hit by husband who has already inhaled 2 while I am typing this! ENJOY!"

 

• Ready In: 22mins
• Ingredients: 11
• Yields: 14 muffins
• Serves: 14

ingredients

• 473.18 ml whole wheat flour
• 9.85 ml baking soda
• 4.92 ml pumpkin pie spice
• 2.46 ml salt
• 118.29 ml vanilla yogurt
• 59.14 ml unsweetened applesauce
• 78.78 ml honey
• 4.92 ml vanilla extract
• 29.58 ml orange juice
• 236.59 ml carrot, peeled and shredded
• 118.29 ml raisins

directions

1. Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.
2. Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
3. Whisk together yogurt, unsweetened applesauce, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture.
4. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Reviews

[entomology]

These muffins were just great! We used a combined pumkin spice we made from scratch. Each one is 2 points on weight watchers. My kids also loved them. We actually used Hamiltons Barley flour and it was so good. Thank you; it is hard to find low fat and gluten free. healthy and yummy. Thumbs up on these yummy healthy muffins Tracey