Carrot Raisin Muffins

Serves: 6

Happy Sunday! I bet you’re shocked to see me giving you another delicious recipe two Sunday’s in a row, aren’t you!? Well this Sunday is the 21st, which marks the submission day for this months Recipe Redux challenge, so I am very excited! For those of you who aren’t familiar with Recipe Redux it is the first and only recipe challenge founded by registered dietitians. The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. It was founded by 3 amazing dietitians with a belief that healthier eating should always taste delicious. And let me tell you, I totally agree! The amazing bloggers who participate in this have come up with so many delicious, yet healthy recipes! If you haven’t been to the Recipe ReDux site yet, definitely pop over and check it out! Plus you can check out the other recipes from this month below!

This month our challenge was “Orange You Glad It’s Fall”!! Yeah for orange autumn foods like carrots, sweet potatoes, squash, pumpkin and golden beets!! I love every single one of those and I know most of you do too! We have been thrown pumpkin, sweet potato and squash recipes left and right since the first week of September….it’s no wonder we all don’t turn orange!! haha And since we have all seen so many of those recipes, I decided to go with carrots because, well, I love them and I was really craving a muffin with raisins one afternoon! So this is what that craving turned into!!

Carrot Raisin Muffins – My 3rd Recipe Redux!

Carrot Raisin Muffins – My 3rd Recipe Redux!

Fit Ingredients

  • 1/2c (56g) almond flour
  • 1/2c (46g) vanilla protein powder
  • 1/2c baking stevia (adjust to your own taste preference)
  • 1 1/2tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 large eggs
  • 2 tbs unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1 tsp ACV (apple cider vinegar)
  • 1/2c (70g) shredded carrots
  • 1/4c (40g) raisins


  • muffin tin
  • non stick spray



1. Preheat your oven to 350 degrees.

2. Spray 6 muffin cups with non stick spray.

3. In a bowl whisk together your dry ingredients: almond flour, protein powder, stevia, baking powder, cinnamon and ginger.

4. In a second bowl whisk together you wet ingredients: eggs, applesauce, vanilla and ACV.

5. Mix your wet ingredients into your dry ingredients.

6. Fold in your shredded carrots and raisins.

7. Divide the batter evenly among 6 muffin tins.

8. Bake for ~ 12-14 min.

9. Allow to cool slightly before serving.

Carrot Raisin Muffins – My 3rd Recipe Redux!

I made these delicious muffins and let them cool for about 30 minutes before I dove right in!! They were delicious!! They had a warm cinnamon flavor with a hint of ginger, plus the carrots and raisins added a nice sweetness that just made them sooo YUMMY!!! But not only was the flavor to die for, they were soft and moist just like a perfect muffin! And I may have spread a bit of cream cheese on one and coconut manna on another?! ?


Nutrition: (per 1 out of 6 muffins)

Calories: 136.8, Protein: 11.0g, Carbs: 10.2g, Fat: 6.2g (1g Saturated), Sodium: 27mg, Fiber: 2g (Net Carbs: 8.2g)



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