Carrot Raisin Muffins; Endurance Athletes Love Them!

muffinsThese muffins are tasty from the oven and even better on the second day after the flavors have blended. The recipe is versatile too. You can create a fat free muffin by replacing the canola oil with 1/3 cup (76 g) applesauce, and use 6 egg whites instead of whole eggs.



1 cup (140 g) whole-wheat flour
1 cup (140 g) white flour
3/4 cup (150 g) sugar (you can reduce the amount of sugar)
2 tsp baking powder
1 teaspoon salt (I prefer sea salt because it has more minerals)
2 tsp cinnamon
1/2 tsp baking soda
3 eggs (or substitute) or 6 eggs whites
1/2 cup (120 ml) buttermilk (or 1/2 cup milk mixed with 1/2 tsp vinegar and left to stand for 5 minutes)
1/3 cup (80 ml) oil, preferably canola or extra virgin cold pressed olive oil
2 tsp vanilla extract
2 cups (220 g) finely shredded carrot
1 medium apple, peeled and shredded
1/2 cup (80 g) raisins
1/2 cup (60 g) chopped nuts



  1. Preheat the oven to 350 ºF (180 ºC). Prepare 12 muffin tins with papers or cooking spray.
  2. In a large bowl, stir together the flours, sugar, baking powder, salt, cinnamon, and baking soda.
  3. In a separate bowl, stir together the eggs, buttermilk, oil, and vanilla; then the carrots, apple, raisins, and nuts Add to the flour mixture, and stir just until blended.
  4. Spoon the batter into the muffin cups. Bake about 23-30 minutes or until a toothpick inserted near the center comes out clean.

Yield: 12 muffins

NUTRITION INFORMATION: 2,750 total calories; 230 calories per muffin; 37 g carbohydrate; 5 g protein, 7 g fat.