Thursday, August 14, 2014

Carrot Muffins

Muffins are a staple in our home. They freeze well to tuck into lunches or pack along for a picnic or camping trip. We enjoy a variety of flavors and these do not disappoint.

  • 1 1/2 cups of brown sugar (I used 3/4 cup)
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups all purpose flour (I used 1 cup spelt & 1/2 cup kamut)
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 2 cups grated carrots
  • 2 teaspoons vanilla
  • 1 1/4 cups milk
  • 3/4 cup oil (I used 1/2 cup)
  • 4 beaten eggs
  1. Combine the first 9 ingredients coating the raisins and carrots well with the flour mixture.
  2. In a separate bowl  combine all the wet ingredients.
  3. Mix well but do not over mix.
  4. Bake in a preheated oven at 375 for 15-20 minutes (I did 18). 


  1. These sound good. I've started using coconut oil and I bet it would work well in this recipe.

  2. Kamut flour or kamut berries? (I'm guessing kamut flour.)

  3. These were the best carrot muffins I've ever eaten. Thank you!

  4. Yum! Those look delicious and I've been thinking of making some muffins lately. I seem to always forget about muffins but they're a nice change from traditional breakfast fare and also a healthy snack alternative.

  5. Aw yes - muffins are always great to have on hand and these sound extra delicious!

  6. Yum! Thanks for sharing the recipe. I'm going to make these. Mary @ A Breath of Fresh Air sent me your way. ;-)

  7. Yum! I just popped over to take a look at the recipe. I am definitely making these!
    Will look for these carrots at TJ's. Hadn't seen them.
    Happy Autumn, Mary!