Wholemeal Carrot Cake Muffins recipe

Wholemeal Carrot Cake Muffins recipe

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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Vegetable muffins
  • Carrot muffins

These muffins are made with wholemeal flour and are ultra-healthy. If you want juicy raisins in your muffins, soak the raisins in hot water for 30 minutes, drain and continue with the recipe.

56 people made this

IngredientsMakes: 14 muffins

  • 250g wholemeal flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 125ml vanilla yoghurt
  • 4 tablespoons vegetable oil
  • 5 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • 115g carrot, peeled and grated
  • 70g raisins

MethodPrep:15min ›Cook:15min ›Extra time:10min cooling › Ready in:40min

  1. Preheat an oven to 180 C / Gas 4. Grease 14 muffin cups or line with cases.
  2. Combine flour, bicarbonate of soda, pumpkin pie spice and salt in a bowl. Whisk together yoghurt, vegetable oil, honey, vanilla extract and orange juice in a separate bowl. Gently fold carrots into the yoghurt mixture. Stir yoghurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  3. Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, 12 to 13 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Pumpkin pie spice

Can be found online. Alternatively you can make your own by mixing together ground cinnamon, ground ginger, ground allspice, ground cloves and ground nutmeg.

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Reviews & ratingsAverage global rating:(43)

Reviews in English (38)

A good recipe but I might try an extra tablespoon of honey next time as I thought the mixture a little dry.-27 Sep 2015

This is a great recipe! The first time I tried it with a half teaspoon of salt, you could actually taste the salt which was a little unpleasant - in the second batch I just added a pinch - and they were perfect ;0). The measures made 12 good size muffins.-31 Mar 2014

by jessfinn

Very good. Just as a tip. If you mix all ingredients EXCEPT for baking soda and let sit for an hour or so, then add soda. And bake. Whole Wheat flour is much fluffier. I also used pineapple juice as extra flavor. And used banana in place of yogurt.-24 Aug 2009

Recipe Summary

  • 1 cup milk
  • 2 eggs
  • 2 tablespoons applesauce, or more as needed
  • 1 ½ teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ⅔ cup white sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 cup shredded carrots
  • 6 tablespoons unsalted butter, melted and cooled

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Vegan Carrot Cake Muffins Recipe

With this recipe, carrot cake is no longer just a dessert. It’s also a nutritious, portable breakfast or snack!

The addition of the applesauce keeps the cake moist, and the walnuts add an extra crunch.

The shredded carrot, whole wheat pastry flour, and raisins kick up the nutritional value even more, and a little brown sugar and spices round it out with some sweetness.

These muffins are moist without being mushy, and oh-so-delicious.

For all you non-bakers out there, don’t worry: this recipe is super easy. Just combine the ingredients in a bowl, mix, pour into a muffin tin, and bake!

For a healthy breakfast, pair one of these muffins with something that has some protein and healthy fat, like a thick smear of almond butter and a sprinkle of hemp seeds!

Not vegan? These also pair well with a couple hard boiled eggs, a whole milk latte, or some Greek yogurt or cottage cheese. Or, enjoy them with a savory baked dish like my Goat Cheese Frittata with Spinach!

You’ll find the full vegan carrot cake muffins recipe at the bottom of this post. Enjoy!

Love vegan baked goods? Here are some others to try:

One bowl banana and carrot mini loaves [or muffins]

A cross between banana bread and carrot cake, these mini loaves are delicious, soft and moist with the most incredible golden crust. Each bite is perfectly scented with fall spices and sweetened with just the right amount of maple syrup. This recipe is simple-to-make, needing just 1 one bowl + 30 minutes and will have your entire family saying ‘yum!’.

I’m so excited to share our one bowl banana and carrot mini loaves [or muffins] recipe with you! These loaves are simple to make, packed with wholesome ingredients and mouth-watering delicious. Each bite is an infusion of banana bread and carrot cake – wonderfully spiced, moist and so tasty!

This recipe is nut-free and free of refined sugar, making them perfect for lunch boxes or a quick make ahead breakfast. These loaves are so full of flavour, your kids will barely notice the 4 bananas and 3 carrots hidden inside.


  • delicious
  • packed with banana and carrot
  • made with healthier ingredients
  • perfectly spiced
  • wonderfully moist and tender
  • gorgeously golden with a crunchy crust
  • come together in 1 bowl
  • can be baked in a muffin pan
  • bake in 15 minutes
  • are freezer friendly
  • and lunch box friendly too!

Ingredients in banana carrot loaves

  • Bananas – add natural sweetness, moisture and lovely banana flavour to the loaves.
  • Carrots – add natural sweetness, gorgeous colour, moisture and gorgeous carrot flavour too, making the loaves taste just like carrot cake!
  • Maple Syrup – sweetens and scents the loaf batter.
  • Orange Zest – adds a citrusy zing that works perfectly with the carrots and spices.
  • Spices – cinnamon, nutmeg, ginger and cardamon lend perfect fall heavenly scent to the loaves.
  • Yoghurt – adds unmistakable tang to the loaves and keep them moist.


Be sure to cool loaves completely before wrapping and freezing. To freeze, wrap individual loaves (this makes for simple defrosting) securely in cling film, or place in air-tight freezer bags. Label with the name of the recipe and the date. Loaves will keep in the freezer for up to 3 months.


Place loaves on the counter (or fridge over night) until thawed. To reheat: simply heat loaves in the microwave until hot. Smear with a little butter and enjoy.

How to serve:

Toast slices of banana carrot loaf for breakfast in a sandwich press (or toaster), top with ricotta (or natural yoghurt), coins of banana and a drizzle of maple syrup. Breakfast perfection for cosy weather.

With so much goodness in one simple bake, you’re going to love these loaves.

To make your own one bowl banana and carrot mini loaves [or muffins] follow these simple steps..

Begin by preheating your oven to 180 degrees celsius (350 F) and grease and line 5 mini loaf pans (or line a 12 hole muffin tin with papers). Set aside.

Into a large bowl – place the mashed banana, grated carrots, eggs, olive oil (or coconut oil), yoghurt, rapadura (or brown) sugar, maple syrup, vanilla bean paste and orange zest. Whisk to combine.

Add the plain flour, buckwheat flour (or wholemeal flour), baking powder, pinch of salt, cinnamon, nutmeg, ginger, cardamon to the bowl. Use a wooden spoon to stir to combine.

Evenly divide the mixture between the prepared tray. Top with coins of banana and a sprinkle of sugar [optional].

Bake the mini loaves for 12-15 minutes (10-12 minutes for the muffins) or until golden and when a skewer inserted removes cleanly.

How to make Carrot Cake

To make the cake, stir self raising flour, wholemeal flour, baking powder, bicarbonate of soda, mixed spice, cinnamon and light brown sugar together in a large bowl. In a separate bowl, whisk together vegetable oil, eggs, orange zest and orange juice. Combine the mixtures and whisk them together.

Mix in the carrot, pecans and sultanas, and divide the mixture evenly between two cake tins. Bake for 40 minutes.

Once the cakes are cool, make the cream cheese frosting. Start by using an electric mixer to whip up the softened butter.

Then add icing sugar and mix it in. Then add cream cheese and vanilla, and mix until just combined and smooth.

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Carrot Cake Muffins

I am going to put it out there – you really need to make these Carrot Cake Muffins as soon as you can. So go and pre-heat your ovens now. They are SOO good. And better yet, there is no added sugar in these delicious muffins. Yup, completely free from added sugar! These Carrot Cake Muffins are sweetened only with the natural goodness of fruit. Plus they have a generous serve of vegetables. So this makes these Carrot Cake Muffins just the perfect muffin for school lunches.

When I first made these I used grated apple as another sweetener, and while the muffins were nice, they really just didn’t have the depth of flavour that a carrot cake does. So I went back to the drawing board (or should I say the kitchen?) and decided to try sweetening with dates due to their caramel-like flavour. And it’s the dates that really add something special to this recipe.

The smell of these Carrot Cake Muffins baking is out of this world. So sweet and spiced and quite simply mouth-watering. I have to say one of my favourite smells (next to freshly cut grass and the smell of rain on hot pavements) is the scent of baking. I have the most vivid memories of the most delicious fragrance of baking coming from my Nana’s kitchen. She remains one of the best bakers I know, and I like to think maybe I inherited a bit of her magic.

Do you like carrots? Why not try these delicious Wholemeal Carrot Muffins, or these Carrot Cheddar and Poppy Seed Crackers?

Carrot Muffins Recipe & Video

Carrot Muffins have the look and flavor of a carrot cake only they are in muffin form. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon scented muffins are nice and moist and are loaded with flavorful ingredients things like toasted nuts, sweetened coconut, grated apple, and grated carrots. Although these muffins need no adornment, sometimes I can't resist smearing them with a little cream cheese icing.

Carrot Muffins: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 12 muffin cups.

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.

In a separate bowl whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.

Makes 12 standard-sized muffins.

Frosting: Beat the butter and cream cheese u ntil very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Place a dollop of the cream cheese frosting on the top of each muffin.

What do We Mean by “Healthy” Carrot Cake Muffins?

Healthy in this context is relative to a traditional baked carrot cake muffin that’s made with vegetable oil and refined sugars.

The best things about this carrot cake muffins recipe are the healthier ingredients incorporated in. We use real shredded carrots, applesauce, walnuts, and real honey in this delicious recipe.

The natural ingredients meld together perfectly to create super moist and tasty carrot cake muffins!

Wash and finely grate the carrots. Roughly chop the pecans.

  1. 1 Preheat the oven to 180°C, gas Line a 12-hole muffin tin with eight paper cases or, if you don’t have any, grease eight of the holes lightly with some oil.
  2. 2 Stir the grated carrot, cinnamon, chia seeds, honey, oats, pecans, blueberries or sultanas, oil and eggs together in a mixing bowl and set aside for 5 minutes so that the chia seeds swell up. Mix the flour and baking powder together in a second bowl.
  3. 3 Quickly stir the carrot mixture into the dry ingredients, being careful not to over-mix or the muffins will be heavy
  4. 4 Divide between the eight muffin cases or the greased holes and bake for about 15-18 minutes until risen, golden and springy to the touch. Set aside for five minutes before turning out of the tin, onto a wire rack, to cool completely.