whole wheat carrot, apple, raisin muffins // cait's plate

whole wheat carrot, apple, raisin muffins

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: breakfast
  • Method: baking


these muffins are quick and easy to make, freeze well and are filled with fiber and flavor! kid & adult-friendly, they’re perfect to make over the weekend for you (or your whole family!) to eat all week long.



  • 1 1/4 cup whole wheat flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon or apple pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup milk
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 2 large carrots, peeled then finely grated (about 1 cup)
  • 1/2 cup shredded, peeled apple (about 1 small apple)
  • 1/4 cup + 2 tablespoons raisins


  1. Preheat oven to 350 degrees F and line a 12-cup muffin pan with paper liners (or spray with cooking spray).
  2. Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a medium mixing bowl, whisk to combine and set aside.
  3. In a large mixing bowl combine eggs, milk, oil and vanilla, beating until well combined.
  4. Using the smallest side of a box grater, grate carrots and apple (or just cut them in chunks toss them all a food processor and pulse until shredded)
  5. Add dry ingredients to wet and gently fold until just combined (it’s ok if there are some flour pockets remaining)
  6. Gently fold in carrots, apple and raisins.
  7. Scoop about 1/4 cup worth of the batter into each muffin cup.  If topping with brown sugar walnut streusel (see recipe in notes), sprinkle that over the top.
  8. Bake for 20 minutes or until a toothpick comes out mostly clean or with a few wet crumbs


  • To make the streusel, combine 1/2 cup firmly packed light or dark brown sugar, 1/2 cup rolled oats, 1/2 cup chopped walnuts, 1/4 cup white whole wheat flour, 1/4 cup unsalted butter and 1 teaspoon ground cinnamon in a bowl, mixing with a fork until a cohesive crumb forms
  • To freeze, allow muffins to cool completely, then place in an airtight container or bag.  Muffins will last for 2 months.  Defrost on the countertop overnight or in the microwave.

Keywords: breakfast, snack, muffins, whole wheat

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