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Carrot and raisin muffins

These one-bowl muffins are lunch box friendly and make an excellent afternoon snack. They also freeze well so you can enjoy a muffin anytime.

Prep Time:
15 min
Cook Time:
16 min
Serving Size:
1 muffin


  • canola oil cooking spray 
  • 1/3 cup (75 mL) canola oil 
  • 1/2 cup (125 mL) brown sugar 
  • 1 egg 
  • 1 cup (250 mL) buttermilk 
  • 1 tsp (5 mL) vanilla 
  • 2 1/2 cups (625 mL) grated carrot
  • 1/2 cup (125 mL) raisins
  • 1 cup (250 mL) all-purpose flour 
  • 1 cup (250 mL) whole-wheat flour 
  • 2 tsp (10 mL) baking powder 
  • 1/2 tsp (2 mL) baking soda 
  • 1/4 tsp (1 mL) salt 


  1. Preheat oven to 400°F (230°C). Coat each cup of a 12 cup muffin pan with a fine layer of canola oil cooking spray and set aside. 
  2. In a large bowl, whisk together canola oil and brown sugar until combined. Add egg, buttermilk and vanilla and whisk until combined. Stir in carrots and raisins.
  3. In the same bowl, add flours, baking powder, baking soda and salt. Stir until just combined.
  4. Divide batter evenly into prepared muffin pan. Bake for 16 minutes until tops are golden brown and a toothpick inserted into the centre of a muffin comes out clean. 
  5. Remove from oven and let muffins cool in pan for 10 minutes. 
  6. Before freezing muffins set aside on a wire rack to cool completely. 

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Nutritional Information Per 1 muffin
Amount % Daily Value
Calories 216
Fat 7.2 g 11 %
+ Trans 0.8 g
4 %
Cholesterol 17 mg
Sodium 206 mg %
Carbohydrate 33.4 g 11 %
Fibre 2.1 g 8 %
Sugars 15.5 g 
Protein 4.5 g

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