Whole Wheat Carrot Spelt Muffins

These carrot spelt muffins are made with wholesome whole-grain spelt flour. They are lightly sweetened with honey and moistened with Greek yogurt.

4.80 from 10 votes

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: to 16 muffins

Calories: 246kcal

Author: Dahn Boquist

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.

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.