My search for a carrot muffin eventually led to my realization that most carrot muffins recipes were code for carrot cake muffins wink-a wink-a. Many called for equal parts flour and sugar. Some replaced some sugar with honey. Others used applesauce.

So. I was really happy to run into this recipe out of The New York Times. No gimmicks, just low in sugar. They’re just a little sweet, with lots of spice. The raisins help add some natural sweetness to the mix, without needing to add more sugar. They’re a huge hit with the toddler, and I’ve been eating them by the dozen (hey, they’re mini! You need at least 6 to make a real muffin!)

(I’ve adapted this recipe from Carrot Cake Muffins. As usual, they are dairy, soy, and egg free due to our food intolerances. You can click on the original recipe for the full-dairy and egg version.)

 

Not-To-Sweet Mini Carrot and Raisin Muffins

3 tsp Egg Replacer

4 tbsp warm water

2 1/2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/3 cup sugar

1/3 cup canola oil

1 1/3 cups milk alternative (I used Vanilla Rice Drink)

2 tsp apple cider vinegar

1 teaspoon vanilla extract

2/3 cup raisins

1 ½ cups grated carrots (I just chopped mine in a food processer — much faster)

 

Preheat oven to 375. Move your top rack to the top third of your oven.

Either add baking cups to your muffin tin or spray down your muffin tin. This recipe made 48 mini muffins.

In a small bowl, mix the Egg Replacer and water. Set aside.

In a large bowl, mix all dry ingredients: flour, baking powder, baking soda, spices, and salt.

In a medium bowl, mix sugar, oil, milk alternative, vinegar, and vanilla. Add to dry ingredients and mix.

Next, fold in raisins and carrots until well blended.

Spoon batter into baking cups, 4/5ths of the way full.

Bake on top rack for 20 minutes. (If you’re making regular sized muffins, this may be closer to 22-25 minutes.)

Use a toothpick or fork to test readiness. Toothpick should come out clean.

 

Enjoy!