Lower Sugar Carrot Muffins

These muffins are not sugar free, but are considerably lower in sugar. The molasses does add sugar (15 grams per Tablespoon, but that is divided between 12 muffins), and the prune puree/raisins as well, however it adds in fiber and nutrition. They give it a deep flavor, with lots of moistness, with out needing more oil. I take and give, just keeping the treats on the more rare side, and to keep them sane.

Lower Sugar Carrot Muffins


  • ¾ cup milk + 1 Tbsp white vinegar
  • 3 Tbsp avocado oil
  • 1 Tbsp molasses
  • ¼ cup prune puree*
  • 2 large chicken eggs
  • 1 cup shredded carrots
  • 180 grams all-purpose flour
  • 1 cup sucralose sweetener
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground allspice
  • ¼ tsp ground cloves
  • 1/3 cup raisins, finely chopped


Preheat oven to 375°. Spray a nonstick 12 count muffin tin liberally.

Add the milk through carrots in a large mixing bowl, whisk well.

In a small bowl whisk the flour through raisins, add to the wet and stir with a spatula till just mixed.

Divide between the muffin tins equally.

Bake for 20 minutes, or until the centers spring back when touched and don’t look wet.

Let cool for 5 minutes, then pop out of the tin and let cool on a rack. Store tightly covered, eat within 2 days for best taste, or freeze any leftovers.

Makes 12 muffins.


To make prune puree, process an 8 ounce bag of pitted prunes with 6 Tablespoons hot water in a blender or food processor until mostly smooth. Store chilled covered in the refrigerator for up to a month.

You can also use baby food prunes, or in some stores in the baking aisle pre-made prune paste/puree can be bought.

Use freshly peeled and grated carrots. You don’t want to use pre-shredded ones, as they will be too thick/tough. The carrots really blend into the muffins. Children will barely notice them.