MuffinsAmericanEasy

Riced Carrot and Sunflower Oil Muffins with Nuts

Name: Riced Carrot and Sunflower Oil Muffins with Nuts
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups (riced) (280 g) large carrots, peeled, riced on a box grater or pulsed in food processor until fine, not mushy; 1¾ cups (245 g) whole wheat flour; ½ cup (60 g) all-purpose flour; 2 tsp (9 g) baking powder; ½ tsp (2½ g) baking soda; ½ tsp (3 g) kosher salt; 1 tsp (2½ g) ground cinnamon; ¼ tsp (½ g) ground ginger; ⅛ tsp (¼ g) freshly grated nutmeg; 2 whole (100 g) large eggs, at room temperature; ½ cup (120 ml) neutral sunflower oil; ¼ cup (85 g) honey; 1 tsp (5 ml) vanilla extract; 1 cup (120 g) walnuts, roughly chopped, coarsely chopped into bite-sized pieces; ¾ cup (120 g) raisins or dried currants

From the MyKitchenBank Kitchen

Tender, wholesome muffins made with finely riced carrots, whole wheat flour, and sunflower oil. Studded with walnuts and raisins, these muffins offer a natural sweetness from the carrots and a nutty depth. Perfect for breakfast or a snack, they stay moist for days and freeze beautifully.

Prep: 15 min
Cook: 22 min
Wait: 5 min
Total: 42 min
Makes: 12 muffins

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Ingredients

12 servings

2 cups (riced) (280 g) large carrots, peeled, riced on a box grater or pulsed in food processor until fine, not mushy
1¾ cups (245 g) whole wheat flour
½ cup (60 g) all-purpose flour
2 tsp (9 g) baking powder
½ tsp (2.5 g) baking soda
½ tsp (3 g) kosher salt
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.5 g) ground ginger
⅛ tsp (0.3 g) freshly grated nutmeg
2 whole (100 g) large eggs, at room temperature
½ cup (120 ml) neutral sunflower oil
¼ cup (85 g) honey
1 tsp (5 ml) vanilla extract
1 cup (120 g) walnuts, roughly chopped, coarsely chopped into bite-sized pieces
¾ cup (120 g) raisins or dried currants

Equipment (8)

12-cup muffin tin with paper liners or grease
Box grater or food processor with grater attachment
Large mixing bowl
Medium mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Ice cream scoop or ⅓-cup measure (optional, for even filling)

Steps

Before you start

Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners or grease lightly
Measure all dry ingredients ahead so mixing is quick
Have carrots riced and ready before you start the wet ingredients

1
Mix dry ingredients
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until evenly combined.
- This ensures the leavening agents are distributed throughout and prevents dense spots in the muffins.
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Ready when: Mixture is uniform in color with no streaks of dry flour
Tip: Use a whisk, not a fork, for more thorough mixing of the spices.
2
Combine wet ingredients
- In a medium bowl, whisk together eggs, sunflower oil, honey, and vanilla extract until well combined and slightly frothy.
- The oil should emulsify slightly with the eggs to create a smooth batter base.
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Ready when: Mixture is creamy and pale, with no visible streaks of egg
Tip: Cold eggs won't fully emulsify with oil; room temperature eggs blend more smoothly.
3
Fold in carrots and combine
- Pour the wet ingredients into the dry ingredients.
- Using a rubber spatula, gently fold together until just barely combined—about 10–12 folds.
- The batter should be lumpy and slightly streaky.
- Fold in the riced carrots until evenly distributed.
- Overmixing develops gluten and makes tough, dense muffins.
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Ready when: Carrots are evenly scattered throughout; batter is still lumpy
Tip: Stop folding as soon as you don't see streaks of dry flour. Lumps will bake out.
4
Add nuts and raisins
- Gently fold in the chopped walnuts and raisins until evenly distributed throughout the batter.
- Be gentle to avoid crushing the nuts further and to keep the batter light.
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Ready when: Walnuts and raisins are scattered evenly, with no large pockets
Tip: If raisins are very dry, soak them in warm water for 5 minutes and drain before folding in for plumper texture.
5
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Use an ice cream scoop or ⅓-cup measure for even portions.
- Wipe the tops smooth with a damp finger to prevent peaked, cracked muffin tops.
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Ready when: Each cup is evenly filled and level
Tip: Overfilled cups will spill batter into the pan; underfilled cups make small, dry muffins.
6
Bake muffinsOven 375°F / 190°C
- Place the muffin tin in a preheated 375°F (190°C) oven.
- Bake for 20–22 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs and the tops are golden brown.
- The muffins should spring back lightly when poked.
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Ready when: Tops are golden brown; toothpick comes out with just a few moist crumbs; muffins spring back when lightly pressed
Tip: Every oven bakes differently; start checking at 20 minutes to avoid overbaking. Overbaked muffins will be dry and crumbly.
7
Cool and serve
- Let muffins cool in the tin for 5 minutes, then turn out onto a wire rack to cool further.
- They can be enjoyed warm, at room temperature, or even cold the next day.
- Once fully cooled, store in an airtight container.
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Ready when: Muffins come away easily from the tin sides and are set enough to handle
Tip: Letting them cool slightly in the tin prevents them from breaking, but leaving them too long makes them stick.

Good to know

Tips

For the moistest muffins, don't squeeze excess moisture out of the riced carrots—the liquid contributes to tender texture.
Toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping to deepen their flavor and nuttiness.
If your muffin tops crack or peak steeply, your oven may run hot or your batter was overmixed; next time lower the temperature by 10°F and fold more gently.
This recipe works well as mini muffins (18–20) baked for 14–16 minutes, or as jumbo muffins (6) baked for 26–28 minutes; adjust timing as needed.

Make ahead

Muffin batter can be prepared up to 2 hours ahead and refrigerated in the muffin tin, covered. Bake directly from cold (add 1–2 minutes to bake time). Or prepare the batter, portion into cups, cover with plastic wrap, and freeze for up to 1 month; bake from frozen, adding 4–5 minutes to the bake time.

Storage & reheating

Room temperature (airtight container): 3 days. Refrigerator: 5 days. Freezer (wrapped individually or in an airtight container): up to 3 months. Thaw at room temperature for 1–2 hours, or warm in a 300°F (150°C) oven for 8–10 minutes until soft and fragrant.

Substitutions

whole wheat flour → 1¾ cups (210 g) all-purpose flour. Use all white flour for a lighter, less dense crumb, though you'll lose the nutty whole grain flavor and some nutritional benefit.
neutral sunflower oil → Neutral oil (canola, grapeseed, or vegetable oil), or melted coconut oil. Any neutral oil with a high smoke point works. Coconut oil adds a subtle sweetness and richness; use refined coconut oil if you want the oil to be neutral.
walnuts, roughly chopped → Pecans, almonds, or hazelnuts, roughly chopped. Use the same weight and chop to similar size. Pecans will add richness; almonds keep things lighter; hazelnuts add a toasty edge.
raisins or dried currants → Chopped dried apricots, dried cranberries, or a mix. Use the same weight. Apricots add tartness; cranberries add brightness. Soak first if very dry.