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Carrot-Raisin Muffins

Low Sodium Recipe

Carrots and raisins with crushed pineapple in moist tender Carrot-Raisin Muffins spiced with cinnamon and ginger. Walnuts add a nice crunch.

Carrot-Raisin Muffins


1-1/2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
2 beaten eggs
8 ounce can crushed pineapple (juice pack)
1/4 cup finely shredded carrots
1/4 cup raisins
2 tablespoons light corn syrup
1 teaspoon vanilla
Nonstick spray coating
1/4 cup chopped walnuts

Recipe Directions

In a large mixing bowl stir together flours, sugar, baking powder, cinnamon, and ginger. Make a well in the center; set aside. In a small mixing bowl stir together eggs, undrained pineapple, carrot, raisins, corn syrup, and vanilla; add all at once to flour mixture. Stir just until moistened.

Spray 12 muffin cups with nonstick coating or line cups with paper bake cups. Divide batter evenly among muffin cups. Sprinkle with nuts. Bake in a 400-degree oven for about 20 minutes or until golden. Serve warm.

Nutrition Information

Recipe makes 12 muffins
Serving size: 1 muffin
Calories: 162; Total Fat: 3g; Cholesterol: 36mg; Protein: 4g; Carbohydrates: 31g; Fiber: 1g; Sodium: 63mg

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