Go Back

Carrot Spice Muffins

adapted from food.com, who sourced the recipe from La Leche League's cookbook: Whole Foods for the Whole Family
Servings 12


  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt optional
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice
  • 1/3 cup honey
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/3 cup coconut oil melted
  • 1/2 tsp vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup dessicated coconut shredded, unsweetened coconut


  • Preheat the oven to 400 degrees Fahrenheit. Grease or line with paper cups a 12-cup muffin tin and set aside.
  • In a large bowl, mix together the dry ingredients.
  • In another bowl, mix together the wet ingredients. Add the carrots, raisins, and coconut.
  • Combine the dry ingredients with the wet ingredients and mix until just moistened.
  • Using a large cookie scoop, portion out the batter equally between the 12 muffin cups.
  • Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • 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 1/2 cup walnuts, but I am out of them currently, so I substituted 1/2 cup dessicated coconut.