Hearty Spiced Carrot Muffins

This is one of those recipes that I threw together on a whim, not knowing it would become an instant favorite in our house.

It’s kind of the big-man-on-campus of muffins, I think. Which I totally know is a weird way to describe a muffin (though a big man on campus is likely a stud muffin, so there is that).

Hearty spiced carrot muffins | Kitchen Treaty

Anyway! With whole-wheat flour, rolled oats, and lots of shredded carrots, they’re hearty, toothsome, and filling. We consider it a perfectly acceptable breakfast in and of itself, which is something you can’t really say about a lot of muffins.

Hearty spiced carrot muffins | Kitchen Treaty

Those oats, whole-wheat flour, and carrots make these muffins a nice, healthy option. And the applesauce that replaces a good portion of the oil just adds to that equation.

Here’s where I would say “winning!” – if that word wasn’t way past its 15 minutes of fame … not to mention utterly obnoxious.

Hearty spiced carrot muffins | Kitchen Treaty

Oh, and the spices. Mmmm, the spices. Cinnamon, nutmeg, ginger, and cloves. They’re like a hug in a cupcake wrapper.

I love them, my guy thinks they’re great, and our toddler devours hers all Tasmanian-devil style.

So yeah, it’s pretty much the ideal muffin recipe, I think – it’s got it all. Total stud muffins.

Make a double batch and freeze a bunch in a freezer bag. They make a perfect grab-and-go breakfast for those frenzied mornings.

Print Recipe

Hearty Spiced Carrot Muffins

With whole-wheat flour, rolled oats, and lots of shredded carrots, these muffins are hearty, toothsome, and healthy.

Yield: 12 muffins

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup rolled oats + a couple extra tablespoons for topping
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup milk
  • 3/4 cup applesauce
  • 3/4 cup packed brown sugar
  • 1/3 cup vegetable oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups carrot, grated

Directions:

  1. Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  2. In a large bowl, whisk together the flours, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  3. In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
  4. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Stir in the carrots.
  5. Divide the mixture between the muffin cups. Cups should be filled just about to the top.
  6. Bake for 20 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  7. Allow to cool for 5 - 10 minutes before removing from the muffin tin. Serve plain with butter and honey, if desired.
  8. Store in an airtight container at room temperature for 2 - 3 days, or freeze.

This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds.

   

93 Responses to “Hearty Spiced Carrot Muffins”

  1. Pingback: Emma’s Halloween Buns | Mama's Haven

  2. Tiara posted on November 15, 2013 at 10:08 am

    Thanks for the recipe! Just made these to bring to my relatives tomorrow. I tasted it hot from the oven and it wasn’t too sweet at all (though my brother said it was tasteless but I think he has a palate for sweeter stuff). I didn’t have enough applesauce though, so I wonder if it would have been better with it. Otherwise, it was really moist! I did without nutmeg and clove, so again don’t know if it’d be better with it. Added raisins, walnuts and topped it with five grains toppings to make it more wholesome. Hopefully my relatives will like it tomorrow :D

    Will do with more applesauce next time to see how it turns out!(:

  3. Tiara posted on November 15, 2013 at 10:09 am

    Thanks for the recipe! Just made these to bring to my relatives tomorrow. I tasted it hot from the oven and it wasn’t too sweet at all (though my brother said it was tasteless but I think he has a palate for sweeter stuff). I didn’t have enough applesauce though, so I wonder if it would have been better with it. Otherwise, it was really moist! I did without nutmeg and clove, so again don’t know if it’d be better with it. Added raisins, walnuts and topped it with five grains toppings to make it more wholesome. Hopefully my relatives will like it tomorrow :D

    Will do with more applesauce next time to see how it turns out!(: the muffin stuck to the wrapper though, but perhaps it’s because I tried it before it properly cooled, so hopefully it won’t stick tmr!

  4. TIara posted on November 15, 2013 at 10:21 am

    Thanks for the recipe!

    Made these just to bring to my relatives tomorrow. They weren’t too sweet (though my brother said it was tasteless but well I think that’s because he’s used to a sweeter palate). I didn’t have enough apple sauce though, and didn’t include nutmeg and cloves as well so I wonder if it would be even better (it is still good now xD) if I had those! Unknowns aside, the muffins turned out really moist and I liked its wholesomeness- added raisins, walnuts and topped it with five grains toppings. Replaced some milk with soy milk too! The muffin stuck to the wrapper though, but that may be because I tried it too soon before it cooled down properly, so hopefully it won’t stick to the muffin wrapper tomorrow!

    Will try the recipe again with sufficient applesauce next time! Hopefully it will be well received tomorrow :D

  5. Pingback: Wholesome Spiced Carrot Pulp Muffins | Operation Rachel

  6. Settie posted on December 7, 2013 at 5:18 pm

    This recipe was great! I used the carrot pulp from my juicer and stirred in my leftover cranberry/pineapple/pecan relish from thanksgiving. Sooo good!

  7. Kari posted on January 1, 2014 at 3:52 pm

    Is the applesauce sweetened or unsweetened?

    • Karen Troughton replied on January 4th, 2014 on 7:59 am

      Hi Kari, I tend to use sweetened applesauce as that’s what I have on hand. But really I’ve noticed very little different using unsweetened. So, short answer: use what you want! :)

  8. Erin posted on January 8, 2014 at 2:33 pm

    I love these muffins, and have made them several times in two months since I discovered this recipe. LOVE. Thank you for sharing.

    • Karen Troughton replied on January 9th, 2014 on 7:33 pm

      Hi Erin, yay, I’m so glad you like them! Thank you for the sweet comment! :)

  9. Chrissy posted on January 10, 2014 at 6:15 pm

    Love these! Can you tell me how many calories in a muffin? I made 12, like the recipe said. I am using the app “My fitness Pal” to start off the new year, and I always have trouble logging my homemade items. If I could get a calorie count, I could choose a similar carrot muffin from the list and use that for my count. Thanks for your help! Will definitely spray the papers next time too..otherwise, they are perfectly yummy!

  10. Pingback: Menu Plan: Healthy on a Budget.

  11. Pingback: Wholesome Spiced Carrot Muffins - Jellibean Journals

  12. Rea posted on January 27, 2014 at 10:52 am

    Do you think I could use almond milk instead?

    • Karen Troughton replied on January 30th, 2014 on 6:55 am

      Hi Rea, sure, I think that should work. I haven’t tried it personally, though (though I am on a huge almond kick right now!) If you try it, please come back and let us know how it turned out!

  13. Pingback: Newsletter: February 18, 2014 | theveggiebin

  14. Anne Luna posted on February 28, 2014 at 10:55 am

    These are lovely muffins! Thanks for the recipe. :) I made these and added chia seeds & chopped pecans and they were fantastic. I’ve got a batch in the oven right now in which I substituted beets for the carrots. *fingers crossed*

  15. Olly posted on March 15, 2014 at 9:32 am

    Thanks a lot for the inspiration!
    I made these muffins without any egg (substited with mashed banana) and mashed carrots together with apples as well. They were lovely, I’d recommend to enjoy muffins a few hours after baking, so they set properly. Yum.

  16. Molly Ruggles posted on March 23, 2014 at 10:39 am

    This is an excellent recipe. Don’t stint on the spices and sweeteners. I substituted maple syrup for brown sugar and it was great. Also added raisins which was fun.

    • Karen Troughton replied on March 24th, 2014 on 3:31 pm

      I’m so glad you liked it!

  17. kknab posted on March 26, 2014 at 2:11 pm

    Just made 4 dozen of these and they are SO good! I followed what other reviewers said and sprayed the muffin tin liners, only used half a cup of brown sugar and substituted 1/4 cup plane yogurt for the oil. They taste great! Sweet enough to satisfy a craving, yet healthy enough so you don’t feel guilty eating more than one. I’m freezing about 2 dozen and leaving the rest out for the family to enjoy. Thanks so much for such an awesome recipe!

  18. joy posted on June 8, 2014 at 9:23 am

    thank you for this healthier muffin recipe. I’ve made them a couple of times and while there is so taste substitute for butter, these are yummy and most important my 6 year old likes them, they are not loaded with sugar and I can pack them in her lunch and know that she will eat them and not be cranky because she didn’t eat anything all day. so thank you!

  19. Ina posted on September 16, 2014 at 7:18 pm

    Not sure where I’m going wrong, but made those for the second time tonight and it was a fail – just like the first time I made them (pretty much the only baking fail I’ve had so far :( ). They took nearly an hour and are still unpleasantly soggy on the inside :( Do you squeeze the water out of the carrots? And the only thing I changed this time was that I used yoghurt instead of the applesauce. 

Leave a Comment