Healthy Carrot Raisin Muffins With Fresh Milled Flour

These Healthy Carrot Raisin Muffins with Fresh Milled Flour are naturally sweetened, full of whole grains, and perfect for an on-the-go breakfast. They are also wonderful for meal prepping!

You most likely have the ingredients on hand as well! They are loaded with carrots, apples, and raisins, and you can substitute whole wheat flour (or all-purpose) if you don’t mill your flour. I don’t know about you but I seem to always have carrots in the fridge I need to use up.

These muffins are also toddler-friendly once your little one is old enough to eat raisins. They’ll never know they’re eating so many fruits and veggies!

Benefits of Using Freshly Milled Flour

There are so many benefits to using freshly milled flour – the main two in my opinion are the taste and the added nutrients. Using freshly milled flour will add a rich, complex, nutty, sweet flavor that blows the standard all-purpose flour out of the water. Additionally, when you mill your own flour you end up using the entire grain kernel. This is important because keeping the bran and germ will add nutrients that are not found in processed white flour.

Why You’ll Love This Recipe

• Packed with sneaky veggies thanks to the carrots.
• You probably already have the healthy ingredients on hand!
• They freeze well so they’re great for meal prep.
• It is naturally sweetened with pure maple syrup.
• It’s a perfect healthy breakfast or afternoon snack that the whole family will love!
• So easy to customize for your favorite mix-ins. If you want these to be plain carrot muffins you can leave out the raisins and apples!

List of Ingredients

Flour – I recommend milling soft white wheat berries, but regular whole wheat flour, white whole wheat flour, or whole wheat pastry flour from the grocery store will also work. In a prince, you can also substitute all purpose flour if that’s what you have on hand.

Baking Powder – this acts as a leavening agent to make your muffins rise

Baking Soda -again, this helps your muffins rise.

Cinnamon – adds the perfect amount of spice!

Salt – The only salt I use is Redmond’s Real Salt. Just don’t use table salt.

Avocado oil – It is a healthier oil to use than canola or vegetable oil.

Banana – helps add moistness.

Pure Maple Syrup – a natural sweetner!

Large Eggs – acts as a natural binder to hold all of the ingredients together.

Orange – adds a wonderful depth of flavor.

Vanilla Extract – helps enhance the flavor of the maple syrup.

Carrots – I do not recommend using pre-shredded carrots from the grocery store. You need to shred them yourselves. They add such a wonderful texture to the muffins.

Apple – adds a little extra sweetness and texture!

Raisins – the star of the show in my opinion. If your raisins aren’t plump (I swear the ones from Aldi always are!) then you can soak them for a few minutes in hot water and then drain.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Healthy Carrot Raisin Muffins With Fresh Milled Flour

Preheat the oven to 375 degrees and line a 12-cup muffin tin with paper liners.

Next, mash the banana in a large bowl. Then add the rest of the wet ingredients – 1/2 cup of avocado oil, 2/3 cup of maple syrup, 3 room temperature eggs, the orange and orange zest, and 1 tsp of vanilla. Whisk until well combined.

Mill your flour (use a fine setting) and add with the rest of your dry ingredients – 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt to a medium bowl. .

Pour the dry ingredients that are in a separate bowl into the wet ingredients and mix together with a wooden spoon. Only mix the flour mixture until no flour is visible, do not overmix.

Let the batter sit while you grate your carrots and apple on a box grater. Once shredded, gently fold into the batter.

Using a large ice cream scoop (I’ve found this works best for muffins) and fill the muffin tin. These will be full to the very top.

Bake for 20-25 minutes until the edges are  are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Let cool for 10 minutes in the muffin tin and then put on a wire rack to cool completely. Enjoy!

Tips

• Use an ice cream scoop to fill the muffin panI do this for any muffin I bake and I’ve found it to be the least messy option!
• Fresh-milled flour recipes generally do better if you let the batter sit so the flour can absorb the liquid. For these muffins, the batter doesn’t need to sit long so the amount of time it takes to shred the carrots and apple is perfect.
• For best results do not buy pre-shredded carrots from the grocery store. The texture is totally different and these will not turn out as well.

FAQ/Questions About These Healthy Carrot Raisin Muffins