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Carrot Raisin Muffins

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x


These carrot raisin muffins are naturally sweetened and full of wholesome ingredients. They’re quick and easy– a perfect healthy picnic or afternoon snack!


  • 1 1/2 C flour
  • 1 C oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 cups shredded carrots, about 3 large or 4 small/medium carrots
  • 1/2 C raisins
  • 1 mashed banana
  • 1 egg
  • 1/2 C milk
  • 1/3 C maple syrup
  • 1/4 C melted coconut oil


1. Preheat oven to 400°.

2. In a medium mixing bowl, combine the flour through the baking soda. Stir together. Add the shredded carrots and raisins to the flour mixture and stir until the carrots and raisins are well incorporated into the flour mixture.

3. In a liquid measuring cup, mash one ripe banana. Add the egg and mix well, then pour in the milk, syrup, and oil. Pour the mixture into the bowl of dry ingredients and stir just until all the ingredients are blended with no streaks of flour remaining.

4. Grease your muffin pan or place in parchment muffin liners. Evenly distribute the muffin batter in the pan. Optional: sprinkle the tops of the muffins with turbinado sugar. Bake in preheated oven for 15-18 minutes or until the tops are golden and the muffins feel springy to the touch. Let the muffins cool in the pan for five minutes before removing them.