• Samantha Coffin

Carrot Raisin Breakfast Muffins


My hubs Jeff is a constantly evolving healthier eater. When it comes to breakfast, in the colder months, all he wants is a muffin. In the past, he would reach for a sugar filled grocery store blueberry muffin, yet he has been more and more aware of added sugars and wanted something more health forward. This is where our carrot raisin muffins come in!

  1. They have one of his favorite fast snacks, raisins

  2. They've got quite a bit of carrot in them!

Ok so here how you make them:


What You Need:

  • 2 cups almond flour

  • 4 eggs

  • 1.5 cup shredded carrot (about 2 carrots)

  • 1 cup raisins (read the label. make sure they are JUST raisins)

  • 1/3 cup real maple syrup

  • 3 tbsp coconut oil, melted

  • 1.5 tsp apple cider vinegar

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/4 tsp salt

Step by Step:

  1. Preheat your oven to 325ºF

  2. Oil your muffin pan

  3. Mix all ingredients together

  4. Divide mix equally among all 12 muffin spots

  5. Bake for 20-25 minutes

  6. Cool for at least 5 minutes before removing from the pan

  7. Store in airtight container and enjoy throughout the week

If your home is more humid, consider storing these muffins in the fridge. Jeff uses a stasher bag to transport these to work and eats usually 2 each day.


Looking for added texture? Cut the amount of raisins in half and replace them with chopped walnuts or your nut of choice. If you know Jeff, he doesn't do nuts, like ever. 😉



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