These are hands-down my favourite healthier muffins. While they are delicious, I’m the first to admit that they might not be the most enticing looking?! If I saw these on a blog, I’d probably scroll right past them. But I’ve been making them on and off for 15 years and can attest they are a winner. Even though they are loaded full of grated carrot, they are a delicious sweet muffin, especially with a little dairy-free butter on top. Looking at the recipe, you, too, might be skeptical about the amount of carrot, but somehow it works! If you’re feeding picky kids, you could try the recipe with less carrot. If you use a nutritious flour like spelt, whole wheat or oat, these muffins are even more nutrient dense. Hope you enjoy!
I have made them three times now. They are moist (a GREAT thing!), dense and hearty. The raisins in them are incredible. One time, I topped them with cream cheese frosting…phenomenal….
These muffins are so delicious! I did not have any applesauce on hand so I replaced 1:1 pumpkin puree. I have yet to have a morning where I can stop at eating just one. Great for on the go and will be making a big batch of these for camping.
Will definitely be making again and again! They are so good for breakfast on the go. I used a food processor to chop the carrot and apple (probably gives the muffins a different texture but it sped the recipe up). I also baked them for an extra 15 minutes as they were still very gooey after 25 minutes (could be my oven).
I made these today, they’re really good, I couldn’t wait for them to cool! I do have many left though, do I store them in the fridge? I’ll eat them this week, so I don’t want to freeze them.
These tasted really great but the texture was a bit too wet. My oven temp might be slightly off so I’ll try baking for longer next time. Great nutritious afternoon snack with vegan butter.