Spiced Carrot Muffins

These Spiced Carrot Muffins are deliciously healthy and a great way to sneak in extra veggies! These muffins are made with whole wheat flour, turbinado sugar, coconut oil, almond milk, and freshly shredded carrots. The spices of cloves and ginger create a perfect balance of flavors with the carrots. These muffins are so fresh and light, they are guaranteed to remind you of springtime flavors.

I really enjoy adding carrots to baked goods like muffins, cakes, and cookies. It seems like they are one of those vegetables that remind me of springtime! Plus, they are always inexpensive, so adding them for additional nutrients to baked goods and side dishes is a cost effective and delicious idea.

These muffins would be a great addition to Easter baking because carrots are very popular during that time, and they taste great! You could make them for a quick Easter breakfast or afternoon snack.

Carrot Muffin Ingredients

• Unbleached all-purpose flour
• Whole wheat flour
• Baking powder
• Ground nutmeg
• Ginger
• Cloves
• Fine sea salt
• Turbinado sugar
• Egg
• Unsweetened almond milk
• Coconut oil
• Pure vanilla extract
• Shredded carrots
• ¼ cup chopped nuts

Ingredient Notes

For the flour in this recipe, I used a combination of all-purpose and whole wheat for a light but hearty texture. However, you could use only all-purpose or whole wheat. Be aware that if you use only whole wheat, the muffins will be much denser.

For the spices, I used cloves, ginger, and nutmeg. I thought about adding cinnamon, but I was out when I made this recipe. The three spices add lots of flavors to the muffins, but you could add a bit of cinnamon if you really want to!

My sweetener of choice for these muffins was turbinado sugar, but you could use coconut sugar or brown sugar in its place.

To make these muffins dairy-free, I used almond milk and coconut oil. However, you could use any non-dairy milk, like coconut milk, rice milk, or oat milk. Canola oil can also be used in the place of coconut oil.

For the nutty topping, I decided to use chopped cashews, but any nut would work. Chopped pecans or walnuts would be delicious on these too.

For anyone with a nut allergy, make sure to leave the chopped nuts off and replace the almond milk with any milk I mentioned above.

Recipe Notes

• This recipe makes 12 regular muffins, 6 large muffins, or 24 mini muffins.
• Store the muffins in an airtight container, in the fridge for up to seven days, or three days at room temperature.
• The muffins can be frozen for up to three months. Place them in two Ziploc freezer bags, and put them in the freezer until ready to be eaten.

I hope you love these Spiced Carrot Muffins! For more healthy muffins to try, check out my muffin page! Also, when you try out these muffins, I would love to hear how they turn out. You can comment below or tag me on Instagram and Pinterest.

Spiced Carrot Muffins

Alyssa

These Spiced Carrot Muffins are a deliciously healthy muffin and a perfect way to sneak in some extra veggies!

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 138 kcal

Ingredients

  

• 1 Cup all purpose flour
• ½ cup whole wheat flour
• 2 teaspoon baking powder
• ½ tsp Ground nutmeg
• ¼ tsp Ground ginger
• ½ tsp Ground cloves
• ¼ teaspoon salt
• ½ cup Turbinado sugar
• 1 large eggs beaten
• ¾ cup Unsweetened almond milk
• 1/4 cup Coconut oil melted and cooled slightly
• 2 teaspoon vanilla extract
• 1 1/2 cup shredded carrots
• ¼ cup chopped nuts

Instructions

 

• Preheat oven to 375 degrees F.
• Grease muffin tins or line with paper liners.
• In a large mixing bowl, combine flour, baking powder, nutmeg, ginger, cloves, salt and sugar, whisk to combine. In a small bowl, combine the egg, milk, coconut oil, and vanilla. Whisk to combine, then fold in shredded carrots with a spatula.
• Mix the wet ingredients into the dry ingredients.
• Using a measuring cup, pour the batter equally into the muffin cups, about ⅔ of the way full each. Top with chop nuts.
• Bake in a oven for 14-16 minutes. Let cool in pan for 10 minutes before removing to racks to cool completely.

Notes

• This recipe makes 12 regular muffins, 6 large muffins, or 24 mini muffins.
• Store the muffins in an airtight container, in the fridge for up to seven days, or three days at room temperature.
• The muffins can be frozen for up to three months. Place them in two Ziploc freezer bags, and put them in the freezer until ready to be eaten.

Keyword Carrot Cake Muffins, Carrot Muffins, Spiced Carrot Muffins