Carrot Raisin Muffins

Before embarking on a car trip to San Diego I thought these muffins would be the perfect breakfast to eat in the along the way. We like to get an early start and need something easy to store and eat in the car. You could certainly add nuts to these, I skipped them. The three year-old doesn't like nuts but he did give the nut free version a thumbs up.

Carrot Raisin Muffins
Makes 16 Muffins
3 large Carrots, grated (about 1 1/2 Cups)
1 C Raisins
1/2 C Plain Whole Milk Yogurt
1/2 C Maple Syrup
2 Eggs
1/3 C Sunflower Oil
2 C Unbleached White Flour
2 tsp Baking Soda
1 1/2 tsp Cinnamon

Preheat oven to 350. In a large bowl beat together Yogurt, Maple Syrup, Eggs and Oil. In a small bowl mix together Flour, Baking Soda and Cinnamon. Mix dry ingredients into wet until just combined. Stir in Carrots and Raisins. Prepare two muffin tins, spray or line with cupcake papers. Fill cups nearly to the top with muffin batter. Bake for 18-20 minutes.
(Originally Published on Healthy Gourmet on the Go)

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