Let me be perfectly clear: to me, adding veggies to baking isn’t about “hiding” vegetables. It’s about adding nutrition in a way my kids actually get excited about. Right now, they’re a little less enthusiastic about carrots sitting on their plate, but they’ll happily munch them from the garden and love watching me shred them and fold them right into the batter of these Carrot & Raisin Mini Muffins.
Same carrots, different setting, totally different reaction, and honestly I’ll happily take the win.
These mini muffins have become our favorite “wake up” snack lately. They’re packed with fiber from all kinds of whole-food sources: whole wheat flour, raisins, banana, carrots, and both flax and hemp seeds. That makes them a real little nutrition powerhouse, but with very little added sugar and 4 g of protein per serving, they’re the kind of thing I feel great handing over first thing in the morning.
I’ve written them with a flax egg for more fiber, so they’re naturally egg-free and dairy-free friendly (just check your yogurt), but a regular egg works too for more protein if you prefer!
Ingredients for Carrot & Raisin Mini Muffins (makes 36 muffins)
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup hemp hearts
Wet Ingredients
- 1 cup Greek yogurt (or dairy-free yogurt)
- 1 banana, mashed
- 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
- 1/3 cup maple syrup
- 1/3 cup avocado oil
Fold In
- 2 cups finely shredded carrots (about 3 large)
- 1/2 cup raisins
Optional Topping
- Sugar, for sprinkling
Instructions for Carrot & Raisin Mini Muffins
- Preheat oven to 375°F and grease or line a mini muffin tin. Make the flax eggs by stirring together the ground flax and water. Let sit for about 5 minutes to thicken.
- In a large bowl, whisk together the dry ingredients: whole wheat flour, baking powder, cinnamon, nutmeg, salt, and hemp hearts.
- In a separate bowl, combine the wet ingredients: Greek yogurt, mashed banana, flax eggs, maple syrup, and avocado oil.
- Add the wet ingredients to the dry and stir until just combined. Fold in the shredded carrots and raisins. The batter will be on the drier, stickier side. Add a splash of water if it needs a little more moisture.
- Divide the batter evenly among the mini muffin cups and sprinkle the tops with a little sugar, if desired. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5–10 minutes before removing from the pan.
Carrot & Raisin Mini Muffins (High Fiber, Kid-Friendly)
Ingredients
Method
- Preheat oven to 375°F and grease or line a mini muffin tin. Make the flax eggs by stirring together the ground flax and water. Let sit for about 5 minutes to thicken.
- In a large bowl, whisk together the dry ingredients: whole wheat flour, baking powder, cinnamon, nutmeg, salt, and hemp hearts.
- In a separate bowl, combine the wet ingredients: Greek yogurt, mashed banana, flax eggs, maple syrup, and avocado oil.
- Add the wet ingredients to the dry and stir until just combined. Fold in the shredded carrots and raisins. The batter will be on the drier, stickier side. Add a splash of water if it needs a little more moisture.
- Divide the batter evenly among the mini muffin cups and sprinkle the tops with a little sugar, if desired. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5–10 minutes before removing from the pan.
Notes
Recipe Notes
- Finely shredding the carrots helps them blend right into the batter and keeps the texture soft.
- Hemp hearts and ground flax add fiber, protein, and healthy fats without changing the flavor.
- A little sugar sprinkled on top gives a bakery-style finish, but it’s completely optional.
- These are a great one to make with kids. Little hands love helping fold in the carrots and raisins.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Reheat: Microwave for 15–20 seconds or enjoy at room temperature.
Nutrition Info (per 2 muffins):
134 calories, 6 g fat (0.5 g saturated), 18 g carbs (2.5 g fiber, 3.5 g added sugar), 4 g protein
Why You’ll Love These Carrot & Raisin Mini Muffins
- Made with whole-food fiber sources like whole wheat flour, carrots, raisins, banana, flax, and hemp
- A nutrition powerhouse little eaters actually love
- Very little added sugar 4 g of protein per serving
- Naturally dairy-free friendly with a flax egg
- Great for breakfast, snacks, or lunchboxes
- Freezer-friendly for easy batch prep
FAQs
Can I use a regular egg instead of flax eggs for these Carrot & Raisin Mini Muffins?
Yes. Substitute 2 large eggs for the 2 flax eggs. The flax version keeps them egg-free friendly and add a little fiber, the egg version has less fiber but more protein, and both work well.
How do I make these fully dairy-free?
Use a thick dairy-free yogurt in place of the Greek yogurt, and keep the flax eggs as written.
Can I make standard-sized muffins?
Yes. Bake in a standard muffin tin for approximately 18–22 minutes, or until a toothpick comes out clean.
My batter seems dry. Is that normal?
Yes, since it’s made with whole wheat flour, this batter is meant to be on the drier, stickier side. The muffins end up a little denser but still moist and delicious! If it feels too stiff to scoop, add a splash of water until it comes together.
Can I swap the raisins?
Absolutely. Chopped dates, golden raisins, dried cranberries, or mini chocolate chips would all work in place of raisins.
Do these freeze well?
Very well. Freeze in a sealed container or freezer bag and thaw as needed, which makes them perfect for meal prep.
More Healthy, Kid-Friendly Snacks You’ll Love
- Banana Strawberry Mini Pancake Donuts with Yogurt Frosting
- Healthy Sweet Potato Banana Muffins
- Mango Chia Seed Pudding (High-Protein, Meal Prep Friendly)
- 5-Ingredient Banana Bread Mini Muffins (Flourless & Gluten-Free)
- Strawberry Thumbprint Brownie Bites (High-Fiber + Kid-Friendly)
- Lemon Blueberry Cottage Cheese Muffins (High Protein)
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