Carrot Spice Muffins

Another week, another muffin. This time, we’re eating Carrot Spice Muffins, which, while they may sound like dessert for breakfast, are packed full of healthy ingredients. Whole wheat flour, honey, carrots, raisins, coconut oil… being healthy has never been so tasty!

Carrot Spice Muffins

Don’t expect this to be a morning version of carrot cake, like I did at first; it’s definitely nowhere near as sweet. You could try increasing the honey to 1/2 a cup and see how it goes, but I wouldn’t add more than that. Then you get into problems with throwing off the ratios of wet to dry and your muffins may just blow up. Alright, they won’t blow up. But they probably won’t be too pretty. (Then again, they’re not exactly winning any beauty contest right now, are they?)

Carrot Spice Muffins

You could toil over a box grater with your carrots, but I’m far too busy for that nonsense. I threw them into my mini food processor, gave it a whirl, and voila! Good enough for me! Don’t invite any nitpickers over for brunch and you’ll be just fine.

Out of the muffins I’ve made so far for Muffin Monday, this is, surprisingly, my 4-year-old’s favorite. He immediately asked for a second helping before he even finished his first–and was just fine with it being a good portion of his dinner for the night, if he had it. He graciously accepted the offer. Score!

Carrot Spice Muffins

What did the other Muffin Monday bakers make this week? Head on over to Baker Street to find out!

Carrot Spice Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast/Brunch
Serves: 12
  • 1½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt (optional)
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground ginger
  • ⅛ tsp allspice
  • ⅓ cup honey
  • ½ cup buttermilk
  • ⅓ cup coconut oil, melted
  • ½ tsp vanilla extract
  • 1½ cups grated carrots
  • ½ cup raisins
  • ½ cup dessicated coconut (shredded, unsweetened coconut)
  1. Preheat the oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tin and set aside.
  2. In a large bowl, mix together the dry ingredients.
  3. In another bowl, mix together the wet ingredients. Add the carrots, raisins, and coconut.
  4. Combine the dry ingredients with the wet ingredients and mix until just moistened.
  5. Using a large cookie scoop, portion out the batter equally between the 12 muffin cups.
  6. Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Leave muffins in tin for 10 minutes, then remove to a wire rack to cool completely.
*Save yourself time and chop the carrots in a mini food processor. *The salt is listed as optional. I added it and I think next time, I'd omit it. This isn't a sweet recipe to begin with and it seemed to have tipped the scales too close to salty for my tastes. *Normally, I would have included ½ cup walnuts, but I am out of them currently, so I substituted ½ cup dessicated coconut.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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