Ever try making carrot cake muffins? And how about ones with ginger, coconut and walnuts? Ohhh yeah. Things are about to get awesome. Yes, these carrot cake muffins are absolutely perfect. Plus, they are straight forward and super simple too.
I guess I could call these “healthy-ish” carrot cake muffins because they’re made with spelt flour, some of which is whole grain and there’s a lot less sugar than traditional muffins (or carrot cake for that matter!). With 75 grams of unrefined whole cane sugar Muscovado I’d say they are a teeny, weeny bit sweet for my taste, but these are carrot “cake” muffins after all. If you are adverse to sweets like I am, then maybe think about reducing the amount to 60 grams.
Carrot cake muffins are a healthier alternative to cake
These are also loaded with tons of shredded carrot, coconut flakes, fresh ginger and walnuts. Lots of good stuff going on here. So like I said “healthy-ish”. The kind of thing you could enjoy for breakfast. Really! Yes, there’s butter in these babies, but it’s not different that buttering your toast or enjoying a stack of buttermilk pancakes. By the way, have you tried mine? So here, you go, what’s stopping you from enjoying carrot cake for breakfast with these gems!
Craving more tasty and wholesome muffins?
Muffins make a fantastic grab-and-go breakfast or afternoon. Here are a few more favorite muffin recipes on Whole Food Republic.
Not too sweet, these muffins make a great, quick breakfast or afternoon snack! A delicious and healthier alternative to classic carrot cake!
- 2 large eggs
- 145 g butter, melted
- 160 ml buttermilk
- 1 tablespoon freshly peeled and grated ginger
- 75 g brown sugar (I use GEPA organic raw cane sugar Mascobado)
- 180 g spelt flour (Type 630)
- 60 g whole grain spelt flout
- 2 teaspoons baking powder
- 1/4 teaspoon soda
- 1 teaspoon Ceylon cinnamon
- 1 teaspoon sea salt
- 200 g grated carrot (ca. 3 medium)
- 40 g flaked coconut
- 75 g coarsely chopped walnuts
- 1-2 teaspoons brown sugar for sprinkling on top (optional)
Preheat oven to 375°F / 190°C and line a 12-hole muffin tin with paper cases.
In a medium bowl, whisk together the eggs, melted butter, buttermilk, ginger, and brown sugar.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Pour the egg mixture into the bowl with the dry ingredients and mix with a rubber spatula until just combined (a few lumps are ok). Do not over mix! Gently fold in the carrot, coconut, and walnuts.
Divide the mixture between the muffin cases (it will fill them to the brim). If desired, sprinkle a little extra brown sugar on top.
Transfer to the preheated oven and bake the muffins, until golden brown, about 30–32 minutes or until a toothpick inserted into a muffin comes out clean. Let cool in pan 5 minutes, then transfer muffins to a wire rack to completely cool. Or do as I do and enjoy them while they are still warm!
- STORAGE: If you have leftover muffins, store them in an air tight container at room temperature for three days. Freeze leftover muffins for up to 2 months.
- CARROT GRATING TIPS: You can grate the carrots by hand (muscle building!), or for an easier option, use the grating attachment on your food processor.
If you make this simple and easy Carrot Cake Muffins recipe, I’d love to hear how it turned out for you! Be sure to rate it and leave a comment below to let me know! Especially if you have tips for other readers. Or take a picture and tag me on Instagram @ellerepublic and don’t forget to hashtag #ellerepublic so I don’t miss it!