Carrot Muffins

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Belgian-born Michel Stroot is chef at The Golden Door, the luxurious spa north of San Diego. He was successfully coaxing the natural flavor from foods and making them delicious without adding fat long before it became a trend.


  • ½ cup raisins or dried currants
  • cups whole wheat flour
  • 1 cup bran cereal (All-bran or 100% Bran)
  • cup sesame seeds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • cups finely shredded or grated raw carrots
  • cup nonfat yogurt
  • ½ cup mashed banana
  • ½ cup fresh orange juice
  • ¼ cup honey
  • 2 tablespoons vegetable oil
  • 1 tablespoon grated lemon zest


    1. Heat oven to 350°F. Use nonstick muffin pans and spray with nonstick cooking spray, or use paper muffin cup liners.
    2. Place the raisins in a bowl and add boiling water to cover. Let stand until plump, about 15 minutes. Drain and pat dry.
    3. Combine the flour, bran, sesame seeds, cinnamon, allspice, cloves, baking powder, and baking soda in a large bowl and stir to blend. Make a well in the center. Blend the raisins, carrots, yogurt, banana, orange juice, honey, vegetable oil, and lemon zest in a separate bowl. Pour into the well in the dry ingredients. Fold gently, but thoroughly, until all the ingredients are evenly moistened. Do not overmix. Spoon batter into muffin cups, filling them almost to the top.
    4. Bake until the batter begins to pull away from the sides of the cups, about 25 minutes. Cool slightly in pans. Transfer to a wire rack. Serve warm or at room temperature.