Spicy Carrot and Raisin Muffins

These are lovely and I particularly like the spicy undertone from the nutmeg, ginger, cloves and cinnamon. These muffins are packed with fibre, antioxidants, iron and more. Carrot also provides an excellence source of beta-carotene which turns into vitamin A in our bodies. They are very good for our vision (especially night vision). The muffins also taste really, really great. If you like walnuts you can add a handful of chopped walnuts as a healthy treat. I often make a lot of these in one go and freeze to enjoy later, taking a muffins (or two) with me to work to enjoy a mid-afternoon snack.

I prefer to use silicon muffins pans when making muffins as they are easier to work with than traditional muffins pans.

Absolutely lovely muffins with a spicy undertone

This recipe is:

  • Lactose (dairy) free
  • Nut free

Spicy Carrot and Raisin Muffins

Makes 10-12 muffins


  • 200 grams (7 oz) carrots, grated finely
  • Peel from one orange
  • 200 grams (7 oz) spelt flour
  • 1 tablespoon aluminium free and gluten free baking powder
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ½ teaspoon ginger
  • 25 grams (¾ oz) bran (you can also use more spelt flour instead if you prefer)
  • 190 millilitres (6½ oz) apple sauce (without added sugar)
  • 100 grams (3½ oz) Rapadura (or other raw cane sugar)
  • 2 eggs (please use free range eggs)
  • 175 grams (6¼ oz) raisins (or finely chopped dates if you prefer)


  1. Peel the 200 grams carrots and grate fairly finely.
  2. Grate or zest the orange finely. Be careful to only include the outer layer (orange part) as the soft, white part/pith is very bitter.
  3. In a medium bowl, mix together the 1 tablespoons coconut oil, 190 millilitres apple sauce and 2 eggs. Also add the 100 grams raw cane sugar.
  4. In a separate, large bowl, sift together 200 grams spelt flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cloves and ½ teaspoon ginger. Also add the 25 grams bran.
  5. Transfer the orange peel, 175 grams raisins (or chopped dates), and carrots to the large bowl. Combine everything and stir well.
  6. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  7. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light.
  8. Lightly grease the silicon muffins pan with a few drops coconut oil and fill each cup two thirds to the rim.
  9. Bake at 170 degrees Celsius/325 Fahrenheit/Gas Mark 3, for 35-40 minutes.
  10. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Allow to cool completely if using a silicon muffins pan as the muffins will be easier to remove.


  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can add a handful chopped pecan nuts or walnuts for a tasty treat.
  • You can use whole wheat flour instead of the spelt flour.
  • You can use regular baking powder instead of the aluminium and gluten free one.
  • You can use organic baby food instead of the apple sauce. Use baby food with bananas, apples, apricots or pears. Just make sure they are without added sugar.
  • You can use chopped dates instead of the raisins if you prefer.
  • The muffins freeze well.