This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Carrot spelt muffins aren’t the sugar bombs you’ll find in a bakery case. These are made from scratch with nutty whole wheat spelt flour, real carrots, and honey for natural sweetness that doesn’t smack you in the face. They rise tall, stay tender, and actually taste like something you’d want to eat for breakfast, not a cupcake in disguise.
For another from-scratch muffin packed with shredded carrots, check out my morning glory muffins.
Here’s Why This Spelt Carrot Muffin Recipe Works
Naturally sweetened: Honey adds gentle sweetness without refined sugar, keeping the flavor clean and balanced.
Whole wheat spelt flour for flavor: It’s lighter than regular whole grain flour but still nutty and hearty, giving the muffins character without making them dense.
Carrots pull double duty: They bring natural sweetness, moisture, and a bit of texture in every bite.
Oven trick: Start hot, then lower the temp for tall, domed muffin tops that stay moist inside.
If you like baking with spelt flour you will like our spelt banana bread and Blueberry Spelt Muffins.
Recipe Tips
Weigh your flour: A kitchen scale keeps the ratios right. Scooping packs in too much.
Don’t pack the carrots: Shred and scoop loosely; too much will weigh the batter down.
Mix gently: Spelt has less gluten, but overmixing still makes a tough crumb.
Adjust yield if needed: Bake 16 smaller muffins instead of 12 for quicker cook time and smaller portions.
Mind the temperature shift: Start at 425°F for lift, then lower to finish baking evenly.
Use room-temperature ingredients: Cold eggs or yogurt can make the batter seize up and bake unevenly.
Line or grease well: These muffins have honey, which can stick. Use parchment liners or grease the pan thoroughly.
Cool before glazing: If you’re adding a glaze, wait until the muffins are just warm so it sets instead of melting off.
Storage: Keep muffins in an airtight container at room temperature for 2–3 days, or freeze for longer storage.
If you like cozy bakes with a little kick, try my ginger apple muffins. They are spiced with candied ginger and finished with a sweet glaze.
Whole Wheat Spelt Muffins
These carrot spelt muffins are everything homemade muffins should be; wholesome, tender, and naturally sweetened with honey. Made from scratch with whole wheat spelt flour and plenty of shredded carrots, they bake up with golden tops and warm spice in every bite.
Enjoy them fresh from the oven, pack them for an easy snack, or freeze a batch so you’ve always got a from-scratch muffin ready to go.
If you like baking with whole grains, my ancient grain breakfast bars make a hearty, grab-and-go snack for busy mornings.
Pin this now to find it later!
Pin It
Whole Wheat Carrot Spelt Muffins
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 large eggs
- 1 cup plain yogurt, 225 grams
- ½ cup vegetable oil, (or melted butter) (100 grams)
- ¾ cup honey, 255 grams
- 2 teaspoons vanilla extract
- 2 cups whole wheat spelt flour, 240 grams
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 to 3 cups large carrots, shredded 250 grams
Instructions
- Preheat the oven to 425°F. Line 12 muffin tins with cupcake liners or spray the tins with nonstick spray.
- In a medium bowl, whisk the eggs, yogurt, oil, honey and vanilla.
- In a separate bowl, whisk the spelt flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet ingredients.
- Fold the carrots into the batter.
- Fill the muffin tins and place in the oven at 425°F for 5 minutes.
- After 5 minutes, turn the oven down to 350°F and bake for another 17 to 20 minutes.
- Let the muffins cool in the tins for 10 minutes then remove them and let them cool completely on a wire rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Delicious! I used ghee instead of coconut oil and added pecans, YUMMY! I love baking with FM Spelt. Thank you very much for the recipe. Blessings ❤️
Thank you so much! I’m so glad you enjoyed the muffins—and I love the swaps, that sounds amazing.
Just made these.They turned out great,light and with great oven spring.Taste terriffic too.This will definitely be a recipe to share with baker friends and will be a regular bake in my kitchen.All your recipes are the best.
Thanks for the comment, Sylvie. I’m so glad you liked them.
I made these last night and here’s how it went: I wasn’t sure if the eggs were truly meant to go in, since there’s no mention of the eggs in the instructions or listing of “wet ingredients”. Nevertheless, I proceeded with the eggs. The batter is super dense, so I’m wondering if they will actually rise. They puffed a bit, but mostly stayed the height of the silicon muffin tin. I checked them at 20m, 30m, 40, 50m and they were still gooey and raw in centers. Finally removed them, let sit for 10-15m on counter, then attempted to pop out onto wire rack. The smaller ones came out cleaner than the larger. I decided to leave half in the tins until morning. In the morning, they came out fairly clean, but still very dense. I probably won’t try these again, although I will still look for a way to use my spelt flour. Cheers!
I’m sorry these didn’t work out for you Amanda. I did update the recipe card to make sure the instructions include adding the eggs. These muffins will turn out light and fluffy if you measure the flour and carrots with a light hand. If you over-measure either of those ingredients then the muffins will end up dense and heavy.
I adore these healthy wholesome muffins and nutty whole spelt is my favourite too.
oh thanks so much Angie