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pumpkin, carrot, muffin, sugar free, whole wheat

Whole Wheat Carrot Raisin Muffins


2 cups whole wheat flour

2 teaspoons baking soda

1-2 scoops vanilla protein powder (1 large, 2 small to equal ~20 grams protein)

1 teaspoon pumpkin pie spice or cinnamon

½ teaspoon salt

1 single serve container fat free plain Greek yogurt

½  cup unsweetened applesauce

1 teaspoon vanilla extract

½-1 cup unsweetened almond milk

1 cup shredded carrots

½ cup raisins



1. Preheat an oven to 350°F.  Grease 12 muffin cups, or line with paper muffin liners.

2. Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.

3. Whisk together yogurt, applesauce, vanilla extract, and ½ cup almond milk in a separate bowl. Gently fold carrots into the yogurt mixture.

4. Stir yogurt mixture into the flour mixture until just combined. Add up to ½ additional cups almond milk if needed for a thick biscuit like consistency.

5. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.

6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15-20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.