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Close-up of a muffin with crinkled liner, two muffins behind on white.
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4.82 from 11 votes

Whole Wheat Carrot Spelt Muffins

These carrot spelt muffins are made with whole grain spelt flour. They are lightly sweetened with honey and moistened with Greek yogurt.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast
Cuisine: American
Keyword: carrot spelt muffins, muffins with spelt flour, spelt flour muffins
Servings: 12 muffins
Author: Dahn Boquist

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.
    Hand whisking eggs, yogurt, and liquids in a glass bowl. Text: combine.
  • In a separate bowl, whisk the spelt flour, baking powder, baking soda, cinnamon, and salt.
    Glass bowl with spelt flour, baking powder, cinnamon; striped cloth nearby. Text: combine.
  • Gently fold the dry ingredients into the wet ingredients.
    Hand folds dry into wet ingredients in glass bowl with spatula, text visible.
  • Fold the carrots into the batter.
    Hand folding shredded carrots into batter with spatula; text reads fold in the carrots.
  • Fill the muffin tins and place in the oven at 425°F for 5 minutes.
    Hand scoops batter into lined muffin tin; text reads, fill the muffin tin.
  • 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.
    Person with red oven mitts holds muffin tin of fresh muffins; "bake" below.

Video

Notes

Measuring flour: If you don’t have a scale, lightly spoon flour into the measuring cup and level it off. Scooping packs in too much flour and leads to dense muffins.
Measuring carrots: Shred and lightly pack into cups. Tightly packed carrots will make the muffins heavy.
Muffin size: For smaller muffins, line 16 cups instead of 12 and reduce the bake time by 3–4 minutes.

Nutrition

Serving: 1 serving | Calories: 333kcal | Carbohydrates: 50g | Protein: 7g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 284mg | Potassium: 119mg | Fiber: 6g | Sugar: 20g | Vitamin A: 3.738IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
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