-R. Oh wow! OMG! I can’t remember where I saw this, but I read a great tip for melting coconut oil (I live in Canada so it’s liquid form in the jar in the summer months, but solidifies the rest of the year) – put the coconut oil in a glass jar and place it in a bowl of hot water, it turns into a liquid in just a few minutes. I haven’t heard of the carrots turning green before. Thanks so much for taking the time to post this recipe, it turned out really great! Would you mind coming up with a gluten free muffin too? Also, love the use of coconut oil. Pour batter into paper-lined cupcake pans 2/3 full. These are great ideas for others to try too. Ingredients Needed for Amazing Spiced Carrot Raisin Muffins. In a large bowl whisk together the dry ingredients. You’re packin’ these muffins with 2 cups of shredded carrots + tons of crunchy goodness and i’m telling you, they pair beautifully with a cup of coffee in the morning. I swear by it. . Mix the wet and dry ingredients just until combined. Combine dry ingredients in a bowl. vanilla. Bravo! Can I make without the ginger powder? While looking for a carrot cake muffin recipe I came across yours. Simply defrost overnight on a plate or pop in the micro for about 20 -30 seconds!That way you’ve got them whenever you’d like! Haha. It’s from the baking soda. I got great reviews! These carrot cake muffins are absolutely perfect. Email me and I will send it to you  and I will send it to you. Where did it go? Let me know how it goes! Add into the large bowl. My kids don’t like nuts or raisins in baking so I substituted with mini-semi-sweet chocolate chips and WOW! The cooking time should be between 11-15 minutes. To Anne: I keep a smaller jar of coconut oil available which I can drop into a bowl of hot water to make it liquid. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Hi I’m so excited to try this recipe but for some crazy reason, I cannot see the number of eggs this recipe requires. I subbed craisins for the raisins and used unsweetened shredded coconut – the muffins were perfectly sweet enough. The oatmeal  on top adds to the taste and the look. I just made them and they are so light and sweet! Replaced the all purpose flour with grounded oats and almond meal 70/30. Any advise? She also substituted garbanzo flour (yes, she has a grinder), which increased the protein, as well as made it a little less “gluten-ey” for those that have to watch such things. For the commenter whose carrots turned green-mine did too. Add carrot/raisin pouch to the 1 cup of water and allow to stand for a minimum of 5 minutes. Is that a thing, binge listening? Thank you so much! I also added 1/2 cup of powdered buttermilk and 2 tablespoons of flax/chia seed mix,and the greek yogurt was vanilla flavour. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! The vanilla soy milk provides calcium, vitamin D, and protein. Thank you for a GREAT recipe! Tastes great, just made these and they are too delicious and full of goodness !!!! Your email address will not be published. I think the muffins would also be delicious with a smear of vegan cream cheese! 225 calories per muffin Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Excellent recipe Marzia! 2nd time I have made these awesome muffins I Love this recipe!!! Please pin this recipe and follow me on Pinterest! Make these as Vegan Carrot Cake Cupcakes by adding vegan cream cheese frosting. Sometimes you just want to grab a whisk and do it the old fashioned way while you’re standing there lost in thought or in my case binge listening to podcasts. You can learn more about their nutrition, history, and fun facts from this link to the betterhealth site from Victoria, Australia. Preheat the oven to 350℉. Your recipe produced 14 muffins of which only 5 are left so that’s a very good sign!! I found your recipe today and made these muffins. This website uses cookies to improve your experience while you navigate through the website. Spoon into This looks so good. Can I use plain yogurt? Position a rack in the center of the oven and preheat the oven to 350ºF. Made a few extra because of the bulk so will share w/ neighbor who gave me the plums. thank you, Unfortunately, I’m not at all sure. Hi Katie, I am definitely going to try that out. Use 10 tablespoons instead of the 3/4 cup. Here is more information from California Raisins. Place 1/2 cup of batter into each muffin cup. Love the oats on the bottom…. The almond milk will help keep the muffins moist since you’re using all whole-wheat flour. this link to the betterhealth site from Victoria, Australia. Just made these, awesome recipe…live how light they are. Thank you! Kiwi Pineapple Sorbet (only 4 ingredients! Tips for Perfect Muffins My littles love them. Now I wanna try the other recipes on your blog since this one turned out so well. ), 5 Minute Double Chocolate Pumpkin Mug Cake, Add a few tablespoons of chopped nuts like pecans or walnuts. And the egg whites are a great idea as well. Make a batch on Sunday for a grab-and-go breakfast throughout the week. Thank you for taking the time to circle back and leave a comment , I have made these muffins a few times now and simply love them and so does everyone who eats them. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all … I changed the recipe to be GF but WOW soo YUMMY. These muffins are delicious!! After making these muffins more than a dozen times after originally posting the recipe back in 2014, i've found that I prefer them with ⅔ cup of oil rather than the originally stated amount of '¾ cup'.