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Whole Wheat Spelt Carrot Muffins are tender, sweet, and made with whole-grain spelt flour, giving them a hearty texture we love. These muffins are naturally sweetened with honey and have a boost of moisture from Greek yogurt. They are perfect for breakfast, brunch, or even a snack.
If you like these muffins you will like our spelt banana bread.
These spelt carrot muffins check all the boxes for a good muffin recipe. Naturally sweetened and free from refined sugar, they’re a delicious treat you can enjoy anytime. Tender, moist, and packed with flavor. They are one of my favorites.
about the spelt flour
Spelt flour brings a distinctive flavor and texture to baked goods, making it a favorite in our kitchen. This ancient grain has a slightly nutty taste and a lighter texture compared to whole wheat, which is why it works so well in these muffins.
You can read more about spelt flour in our section on Ancient Grains.
ingredients for carrot spelt muffins
These spelt carrot muffins are incredibly easy, so make them on a busy weekday or on a quiet weekend morning when you’re looking for a low-effort breakfast.
Here are the ingredients you will need:
- eggs
- Greek yogurt
- coconut oil, melted (butter works well too)
- honey
- vanilla extract
- whole wheat spelt flour
- baking powder
- baking soda
- cinnamon
- salt
- shredded carrots
how to make whole wheat carrot spelt muffins
These easy spelt muffins are ready in about half an hour! Here are the simple steps to follow (for the full recipe details and all the ingredient amounts, make sure to scroll to the bottom of the page to view the entire recipe):
- Prep your pan: Preheat the oven to 425°F. Line a 12-cup muffin tin with cupcake liners or spray the tin with nonstick spray.
- Mix the the wet ingredients
- Mix the dry ingredients: In a separate bowl, mix together the dry ingredients
- Fold the dry ingredients into the wet ingredients: Gently fold the dry ingredients into the wet ingredients, making sure the batter is well combined. Fold in the shredded carrots. Be careful not to over-mix the batter.
- Bake the spelt muffins: Fill the muffin tins and place the pan in the oven. Bake for 5 minutes at 425°F. After 5 minutes at the higher temperature, 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 transfer each to a wire rack to cool completely.
The blast of heat for the first 5 minutes of baking will react with the baking powder, and result in a taller, bakery-style muffin. Don’t forget to turn down the temperature to 350°F after 5 minutes.
For slightly smaller muffins, use a 16-cup muffin tin instead of a 12-cup muffin tin. Reduce the baking time by 3 to 4 minutes.
More Easy Quick Bread Recipes
- 19 Easy Quick Bread Recipes
- Chocolate Chip Banana Bread
- Apple Ginger Muffins
- Cranberry Muffins
- Blueberry Spelt Muffins
Storing these carrot muffins:
These spelt muffins will keep in a covered container for 2 to 3 days or you can freeze them for up to 3 months. They are perfect for quick breakfasts on-the-go. Just pop a frozen muffin in the microwave to thaw it out and enjoy it with your morning coffee.
No refined sugar
These whole wheat spelt muffins are slightly sweetened and packed with deliciousness- from the warm cinnamon spice to the tender shreds of carrots.
They are sweetened with honey but you can substitute maple syrup if you like. The carrots also add a touch of sweetness to the muffins along with plenty of fiber.
I could easily eat a couple… or three… or four. And I wouldn’t be alone either. These are muffins the whole family will enjoy!
Some More Recipes You Will Love:
Our Bluberry Spelt Muffins are packed with juicy blueberries and a delicious, whole wheat flavor. They make the perfect on-the-go breakfast!
We love spelt flour and we love sourdough, so that means this Spelt Sourdough Bread is the best of both worlds! There is so much flavor in this rustic loaf, you may never opt for store-bought sourdough again!
Our Ancient Grains Breakfast Bars are another nutrient-packed meal! Made with whole foods that are filling, you can easily grab one for breakfast or a light snack.
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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 coconut oil, melted (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, coconut 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
- If you don't have a scale to measure the flour, lightly spoon the flour into a cup. If you scoop the cup into the flour container, it will pack the flour down and you will end up with too much flour, resulting in a heavy and dense muffin.
- The shredded carrots should be lightly packed into measuring cups, not tightly packed. Adding extra carrots will make the muffins heavy and dense.
- For slightly smaller muffins, line 16 muffin tins instead of 12 and reduce the baking time by 3 to 4 minutes.
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