This easy and delicious Carrot Raisin Muffins recipe from Martha Stewart is the perfect blend of sweet and savory. Packed with shredded carrots, ripe bananas, and golden raisins, these moist muffins are quick to make and great for breakfast or a snack. Use simple, everyday ingredients for a wholesome treat everyone will love!
Recipe Ingredients:
- 2 cups old-fashioned rolled oats, divided
- 2 ½ cups all-purpose flour (spooned and leveled)
- 1 cup packed dark brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- 1 ½ teaspoons coarse salt
- 1 cup golden raisins
- 6 tablespoons extra-virgin olive oil
- 2 large eggs
- ⅔ cup skim milk
- 3 cups shredded carrots (about 8 carrots)
- 2 medium ripe bananas, mashed
How To Make Carrot Raisin Muffins?
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with 10 paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 ¾ cups (157g) oats and raisins.
- Add wet ingredients: Add the olive oil, eggs, milk, shredded carrots, and mashed bananas. Stir until well combined, being careful not to overmix.
- Fill muffin cups: Spoon ¾ cup (180ml) of batter into each muffin cup. Sprinkle the remaining ¼ cup (23g) oats over the top of each muffin.
- Bake: Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve muffins warm or at room temperature.
Recipe Tips:
- Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing can make the muffins dense and tough.
- Grate carrots finely: Use a fine grater for the carrots to ensure they blend well into the batter and create soft, moist muffins.
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Check doneness with a toothpick: Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
- Let muffins cool in the pan for 5 minutes: This helps them set and makes it easier to remove without breaking.
How To Store Leftovers?
- Refrigerate: Let the leftover muffins cool to room temperature. Then, store them in an airtight container in the fridge for up to 4-5 days.
- Freeze: To freeze, wrap the muffins individually in plastic wrap and place them in a freezer-safe bag or container. They will stay fresh for up to 3 months. To thaw, leave them at room temperature for about 1 hour before serving.
Nutrition Facts
- Calories: 410
- Total Fat: 20g
- Saturated Fat: 2g
- Cholesterol: 65mg
- Sodium: 460mg
- Potassium: 207mg
- Total Carbohydrate: 52g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 6g
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Martha Stewart Carrot Raisin Muffins
Description
This easy and delicious Carrot Raisin Muffins recipe from Martha Stewart is the perfect blend of sweet and savory. Packed with shredded carrots, ripe bananas, and golden raisins, these moist muffins are quick to make and great for breakfast or a snack. Use simple, everyday ingredients for a wholesome treat everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with 10 paper liners.
- Mix dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in 1 ¾ cups (157g) oats and raisins.
- Add wet ingredients: Add the olive oil, eggs, milk, shredded carrots, and mashed bananas. Stir until well combined, being careful not to overmix.
- Fill muffin cups: Spoon ¾ cup (180ml) of batter into each muffin cup. Sprinkle the remaining ¼ cup (23g) oats over the top of each muffin.
- Bake: Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Serve muffins warm or at room temperature.
Notes
- Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing can make the muffins dense and tough.
- Grate carrots finely: Use a fine grater for the carrots to ensure they blend well into the batter and create soft, moist muffins.
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your muffins will be.
- Check doneness with a toothpick: Insert a toothpick into the center of a muffin; if it comes out clean, the muffins are ready.
- Let muffins cool in the pan for 5 minutes: This helps them set and makes it easier to remove without breaking.
Martha Stewart Carrot Raisin Muffins