I’ve been thinking about baking with carrots for a while now and these moist, comforting muffins are as satisfying as I had imagined. They’re full of nutrients, but they don’t taste like it at all. They simply taste like cake! Enjoy them for breakfast or for a snack or anytime.
The walnuts and raisins are a great addition to give the muffin some depth and make sure you don’t mistake it for a cupcake. Something else that is the perfect accompaniment, if you like, is a little cream cheese and maple syrup spread. The spread seems just like frosting, but with a fraction of the sugar.
THE COMFORTING REAL FOOD INGREDIENTS!
Before doing anything else, get the oatmeal soaking to make your muffins nice and moist. Add an egg to a medium bowl and whisk it thoroughly. Then, add some melted butter, yogurt, buttermilk, vanilla and Rapadura sugar and whisk them all together. Only a small amount of sugar is necessary, since the raisins have a lot of natural sugar.
Then, to your wet mixture add the oatmeal and let it rest while preparing the rest of the ingredients. I like to moisten the oats before cooking them so the muffins aren’t dry and tasting like health food with those nutritious 100% whole grains.
Note: Rapadura sugar is an unrefined cane sugar that preserves its essential minerals and vitamins. Being organic, damaging pesticides are also eliminated.
Before combining the dry ingredients, use a little of the flour for dusting the raisins to keep them from sticking together.
After that, add some white whole wheat flour, baking powder, baking soda, pumpkin pie spice and sea salt to a batter bowl and whisk them together. I like to use pumpkin pie spice since it has all the spices I want in one.
Note: Unbleached White Whole Wheat Flour is milled from hard white spring wheat rather than the traditional red wheat of regular Whole Wheat Flour. With its lighter color, milder flavor and finer texture, it is a great substitute for all-purpose flour. It gives you all of the nutrition and fiber of whole grains, in a lighter, milder-tasting flour.
Now on to the next steps. Chop the walnuts into medium-sized pieces and then shred the unpeeled, to preserve nutrients, carrots on the regular side of a box grater. You want the carrot shred to big enough to add some texture and not get lost in the batter.
Then add the oatmeal mixture to the dry ingredients and stir everything together with a spatula, being careful not to over mix. Next fold in the carrots and raisins.
We are almost finished. Using a cookie scoop, evenly divide the batter between 12 paper lined muffin cups. I prefer to use “Unbleached Totally Chlorine-Free (TCF)” liners in my quest to eliminate any unnecessary toxins.
Divide the walnut chunks between the 12 muffins, placing some of the chopped pieces on top of each one and pushing them down into the batter a little. To add some crispiness, sprinkle with a little of the Rapadura sugar.
Finally, bake for approximately 18 minutes, checking that a toothpick inserted into the muffins comes out clean.
After removing the muffins from the oven, let them sit in the muffins cups for about a minute, then move them to a wire rack to finish cooling.
If you decide to try the cream cheese spread, use a hand mixer and blend some cream cheese, maple syrup, heavy cream and a splash of vanilla in a small bowl.
Once the muffins are cool and as each one is ready to serve, cut a muffin down the middle and then spread a little of the cream cheese mixture on each half.
Full of beta-carotene and antioxidants, carrots are not only colorful, but healthy. Remember the saying that carrots are good for your vision!
For easy stress free shopping, find some of the non-perishable ingredients for this recipe, including Organic Maple Syrup, in our Vitacost.com Healthy Living Shop or some of my “Featured Kitchen Favorites” in our Walmart.com Shop or try our Personal Care & Tea Shop. They contain links to online stores where I like to shop.
Carrot Cake Oatmeal Muffins with Walnuts and Raisins
Prep Time: 20 Minutes Cook Time: 18 Minutes Yield: 12 Servings
- 1 Large Egg, Room Temperature
- 4 Tablespoons Unsalted Butter, Melted and Cooled
- 1/3 Cup Plain Yogurt (Not Greek, Check for Unwanted Additives)
- 1 Cup Buttermilk (Ingredients Should be Cultured Milk and Salt Only)
- 1 Teaspoon Vanilla Extract (Use only Pure Vanilla Extract, Not Imitation Vanilla)
- 1/4 Cup Rapadura Sugar, Organic Unbleached and Unrefined (Or Brown Sugar)
- 1 Cup Rolled Oats, Organic (Old Fashioned Oatmeal)
- 1 1/3 Cups White Whole Wheat Flour (100% Whole Grain)
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 2 Teaspoons Pumpkin Pie Spice (Cinnamon and Nutmeg Can Be Substituted)
- 1/4 Teaspoon Sea Salt
- 2 Cups Carrots, Shredded (About 2 Organic Carrots)
- 1/2 Cup Raisins, Organic Seedless (Watch the Added Sugar and Unwanted Ingredients)
- 1/2 Cup Walnuts, Raw
- 8 oz. Organic Cream Cheese, Neufchatel (1/3 Less Fat)
- 2 Tablespoons Maple Syrup (Pure Only, Not Imitation)
- 2 Tablespoons Heavy Whipping Cream (Ingredients Should Be Cream Only)
- Heat your oven to 375℉.
- Add the egg to a medium bowl and whisk. Add the butter, yogurt, buttermilk, vanilla and sugar and whisk all together.
- Add the oatmeal and let rest while preparing the other ingredients.
- Dust the raisins with a little flour to keep them from sticking together.
- Add the flour, baking powder, baking soda, pumpkin pie spice and salt to a batter bowl and whisk together.
- Chop the walnuts into medium-sized pieces.
- Shred the carrots on the regular side of a box grater.
- Add the oatmeal mixture to the dry ingredients. Stir the mixture together with a spatula being careful not to over mix.
- Fold in the carrots and raisins.
- Using a cookie scoop, evenly divide the batter between 12 paper lined muffin cups. I prefer to use “Unbleached Totally Chlorine-Free (TCF)” liners.
- Divide the walnut between the 12 muffins, placing some of the chopped pieces on top of each one and pushing them down into the batter a little.
- Sprinkle the top of the muffins with a little sugar.
- Bake for approximately 18 minutes depending on your oven. Check that a toothpick inserted into the muffin comes out clean.
- Remove from the oven and let sit in the muffins cups for about 2 minutes, then move to a wire rack to finish cooling.
- Using a hand mixer blend the cream cheese, maple syrup, heavy cream and a splash of vanilla in a small bowl.
- Once the muffins are cool and as each one is ready to serve, cut a muffin down the middle and then spread a little of the cream cheese mixture on each half.