Although vegetables are typically eaten as a main course in Greece, peas are typically served as a side dish. This age-old method of preparing peas will undoubtedly become a favorite because it is so gratifying and healthful. For the perfect supper, combine these Greek peas with crusty bread and feta cheese.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 14 |
| Yield: | 14 muffins |
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup vanilla yogurt
- ¼ cup vegetable oil
- ⅓ cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
- 1 cup carrot, peeled and shredded
- ½ cup raisins
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
- Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 146 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 276 mg |
| Sugars | 12 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
The dough was way too thick and dry, followed recipe to a T, not sure what went wrong but had to toss it.
1.27.21 … https://www.allrecipes.com/recipe/203221/whole-wheat-carrot-raisin-muffins/ … Ve;ryyy heavyyy & not much flavor.
I read the other reviews before I made this. I added 1/2 cup of unsweetened applesauce for extra moisture. I made 12 muffins and baked them for 20 minutes. They were very good and I will make them again.
I added extra spices as other comments recommended. I even added a few chopped walnuts to increase the flavor and texture. These are bland, lack sufficient salt or sweet. The texture is fine but very bland, even with more spice. Will not be making these again.
I have the halved the recipe (sort of). 1 cup White whole wheat flour, 1tsp baking soda, 1/2 cup carrot, 1 ounce box of raisins. rest of ingredients were the amounts stated in original recipe. used non fat vanilla yogurt. yielded 6 muffins baked for 20 minutes. moist and tasty but a little salty. would omit the salt next time.
I used half white flour and half whole wheat flour for a less dense muffin. I found the batter dry so I added more juice.
Made this as written and it was too dry. The batter wasn’t even completely moist. I added an egg and had a go. They were quite dry and lacking flavor.
Perfect for a healthy muffin. The drier than usual mixture still makes for moist muffins, but you can also add moisture with no harm. The baking soda trick listed in reviews below may work well if you want to do it, but isn’t necessary for a fluffy muffin, mine were fine without 🙂 To lessen the mess, I tossed my carrots in the magic bullet and they still did great. Super easy to sub ingredients with what’s on hand, next time I will do bananas or applesauce instead of oil just to mix it up and add health. Great base recipe!
I followed the recipe exactly as written and found them to be really dry. I added skim mik to soften the dough a bit. In the end, they were okay tasting. Quite bland and hard once they cooled. Definitely not a keeper recipe for me.
I did not like it at all. It was tasteless and dry.
I LOVED this recipe! I used strawberry yogurt instead of vanilla and subbed applesauce for half of the vegetable oil. I also chopped some walnuts and added a few chopped apples. The combination of yogurt, applesauce and honey made these muffins the perfect combination of sweet and satisfying. I will definitely be making these again!
I just tried this recipe. I thought it had little flavor and heavy. You would have to put butter or jelly on Otto make it tasty.
I have made these muffins about 4 times so far and never changed a thing! My 2 year old……and me….love em!
The recipe was very very moist.I adjusted the recipe to 1/2 because I wanted to experiment with the taste before making a full batch of muffins. I added a lttle bit more orange juice, 2 tablespoons of sour cream and a quarter cup of walnuts to the recipe. I substituted the raisons for cranberries. The baking time was 30 minutes.the muffins were yummy and very delicious and my husband loved them.I definitely plan to make a full batch of muffins and next time with my adjustment added.
The muffins were a hit at our church coffee, but I did have to tweak the recipe. The batter was extremely dry so I added a 1/2 cup more yogurt and one egg. I also used the whole orange juiced.(add some walnuts, too) I sprinkled a little cinnamon sugar on top and served with orange honey butter. Several ladies asked for the recipe, so we will be making them again.
I cut the recipe in half and used white whole wheat flour. I also had to use plain yogurt sweetened with honey to taste because I discovered too late that I was out of vanilla yogurt. Because of others’ reviews about the muffins being too dry, I added 1 T. unsweetened applesauce. I got exactly 7 muffins, but they did have to cook a few minutes longer. The end result was a moist, slightly sweet muffin. This certainly tastes “healthier,” but since I’m trying to cut sugar and unnecessary fats, it’s perfect for me.
They’re good if you want a healthy snack that’s not too sweet.
mixture was a bit dry, added 2 tablespoons of no sugar syrup
I love this recipe because the muffins taste hearty and healthy, but they are still sweet so that everyone can enjoy them. A note on baking soda: the first time I made these, I followed another reviewer’s tip and added the baking soda after I had mixed everything else together; I don’t recommend this because mine ended up tasting like baking soda – not good! The second time though, I followed the normal mixing instructions and they were perfect. Substitution notes: I didn’t have vanilla yogurt so I used lemon yogurt, which worked well (probably because the recipe also calls for orange juice, and lemon is tangy like orange juice). And, I used butter instead of vegetable oil since I think butter is more natural, and of course that worked well too. UPDATE: I’ve since made these a third time, and I accidentally added almond extract instead of vanilla extract – and whew, they still tasted great!
I added one more shredded carrot and another heaping 1/4 cup of raisins. For more orange flavor, I used orange juice CONCENTRATE instead of regular orange juice. Because the reviewers before me had issues with stiff batter, I did add a quarter cup or so (I didn’t really measure, I eyeballed) of homemade applesauce. I was able to get 18 smallish muffins out of one recipe. Baked at 350*, they were done at 20 minutes. VERY moist, wonderfully chewy and very flavorful. All of us loved these muffins, even my muffin hating husband. This is one of the best muffins we’ve had in a while.
These are awesome! I didn’t change a thing and my kids LOVE them…me too! I make 2 batches and freeze them. I take out a few each night to eat for breakfast or for a snack. Super easy, too!