Go Back
+ servings
Carrot Raisin Muffins 1

Carrot Raisin Muffins

Course: Breakfast
Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian
Keyword: 9 days, Fall, Kid-friendly, Make-ahead, Nut-free, Rosh Hashanah
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 22
Calories: 215kcal
These Carrot Raisin muffins are perfect for a Rosh Hashanah breakfast or snack. They are crispy on top and light and fluffy in the middle and full of warm cinnamon flavor with carrots and sweet raisins. It all started with my toddler.
Print Recipe


  • 3-¼ Cups Flour
  • 1-½ Cups Sugar
  • 2 Tablespoons Baking Powder
  • 1-¾ teaspoons Kosher Salt
  • 1 teaspoon Cinnamon
  • 1-¼ Cups Non-dairy Milk
  • 2 Eggs
  • 1 Yolk
  • 2 teaspoons Vanilla Extract
  • ¾ Cups Olive Oil
  • 1 Cups Carrots shredded
  • ½ Cups Raisins
  • ¼ Cups Brown Sugar optional


  • Preheat your oven to 400 degrees. Grease a muffin pan with Baking spray or oil and a dusting of flour.
  • In a large bowl, combine Flour, Sugar, Baking Powder, Kosher Salt, Cinnamon and whisk until well mixed.
  • In a separate bowl, add Milk or Milk Substitute, Vanilla Extract, Olive Oil, Eggs and Yolk. Whisk thoroughly.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should still be a little lumpy.
  • Fold the Carrots and Raisins into the batter using a rubber spatula.
  • Using an old-fashioned ice cream scoop, place a level scoop of batter into each muffin cup.
  • If desired, sprinkle the tops of each muffin with Brown Sugar.
  • Bake at 400 for 20-25 minutes. Tops should crack and a toothpick should come out clean when inserted into the center of the middle muffin. Let cool in the pan for 5-10 minutes. Then the muffins should be easy to remove and place on a cooling rack to finish cooling.


Sodium: 107.3mg | Sugar: 16.9g | Cholesterol: 25.6mg | Calories: 215kcal | Fat: 8.5g | Protein: 3.2g | Carbohydrates: 32.7g