Healthy Carrot And Raisin Muffins Recipe + Coupon Code

Ok I will now admit that my love for muffins is a little out of control. Can we count the number of muffin recipes on this blog?

1. Chocolate Chip Muffins
2. Gluten Free Oatmeal Muffins
3. Basic Chocolate Muffins

These are a lot of muffins, ion my defense, I have made every attempt to try and make them healthier. Right? Except maybe those chocolate chip Muffins which are just pure devilish goodness. Because life without muffins is not worth living. And now the whole world knows that you can basically kidnap me with a black Van covered in muffins and I won’t even protest.

I do have a perfectly justifiable reason for making these muffins though. As per my last Post, I told you guys about my BFF’s birthday and other than taking a few side dishes, I also decided to make a batch of muffins to take over. I decided on making carrot muffins coz the last time I had breakfast with her at ArtCaffe, She had the carrot cake, which she seemed to love. So I figured I would use the same ingredients for a carrot cake and make it into Muffins. Can we all say WINNING!!!!

So this recipe is so easy and tasty that you will never buy another carrot cake again. And you know what I always say about making things homemade…….. It’s way healthier because you know everything that is going into your food, You use fresher ingredients and when it comes to baking, you can cut down on the amount of sugar and oil and butter you use to make your goodies slightly better for you.

One more thing before we get to the recipe, at the end of this recipe is a 200Ksh coupon code from Yum. You can use this to order a muffin online or to buy some of the ingredients, so you make yours. PS: It’s only valid for the first 10 people to use the code.

For this recipe you will need:

INGREDIENTS

• 1¾ cups white whole wheat flour or regular whole wheat flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 2 cups peeled and grated carrots
• ½ cup roughly chopped walnuts (But since I couldn’t get walnuts, I used chopped Cashews)
• ½ cup raisins (you need to soak these in warm water)
• ⅓ oil
• 2 eggs, preferably at room temperature
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• ½ cup Sugar (Or less If you are not baking for others)

INSTRUCTIONS

1. Preheat oven to 200 degrees Celsius. Grease your muffin tins or You can use muffin paper cups
2. In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, add some warm water to the raisins so that they can get slightly rehydrated. The last Time I missed this step; I had burnt raisins that turned bitter and made my cookies impossible to eat.

Soak raisins in warm water for about 3–5 Minutes

1. In a medium mixing bowl, combine the oil and sugar and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. Add the grated carrots and raisins (Make sure you drain them first before adding to the wet mixture)
2. Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Divide the batter evenly among the 12 muffin cups.

1. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

1. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

You can even double the recipe and make two batches, enough for a weeks worth of breakfast and snacks.

Until next time let me in the comments how yours turned out.

As promised here’s the coupon code:

MuffinRecipe

As always you can read this post on my blog HERE. For more recipes and fitness tips check out My Blog

-M xo