Spiced Carrot Cake Spelt Muffins Recipe

If you're looking for a fantastic muffin recipe using whole-grain spelt flour, be sure to give these spiced carrot cake spelt muffins a try. They're easy to make and perfect for enjoying during breakfast, brunch, snacks, or as a dessert option. If you're new to baking with spelt flour, no need to stress—I have plenty of experience and am eager to share what I've learned.

Spelt flour gives these carrot cake muffins the perfect nutty texture that makes them hard to refuse. Wondering what spelt flour is? Let me explain. 

More spelt flour recipes

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• Spelt flour tortillas recipe
• Homemade spelt flour artisan pizza dough
• Nutty spelt flour pasta dough
• Chewy spelt flour oatmeal raisin cookies
• Spelt flour sandwich bread
• Crepes made with spelt flour
• Fluffy spelt flour pancakes
• Spelt berries porridge
• Fudgy spelt flour brownies
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• How to cook spelt grain

What is spelt flour?

Spelt flour is a type of wheat flour derived from the ancient wheat grain known as spelt (Triticum spelta). Spelt is considered an ancient grain because it has been cultivated for thousands of years and predates modern wheat varieties. Spelt flour is a versatile alternative to common wheat flour.

More Spelt Recipes I Think You Will Like

Ingredients

• Spelt flour- I am going to use 2 wheat flour in this recipe. One, of course, is spelt. You can use whole-grain spelt flour as I did, or even white spelt flour (which is a spelt flour that has the bran and germ removed).
• Whole wheat pastry flour- I like to use the blend of both and will explain more on this below if you are interested. 
• Baking powder- I love using both baking powder and soda. Baking powder gives the initial rise and baking soda will be a sustained leavener that reacts with the acidity in the muffins. 
• Baking soda
• Salt- it only takes a little, but never skip salt. It enhances the flavor of the muffins, but also adds to the preservation of your muffins!
• Cinnamon- always a must for carrot cakes. 
• Nutmeg- using this with the cinnamon is a winning combination in my mind!
• Canola oil (or vegetable oil)- I know these types of oils can be controversial, if you don't want to use this, use olive oil. I prefer the texture the canola oil gives. 
• Butter- I use canola oil for texture, but always combine it with melted butter for the flavor. Unsalted butter is preferred, but if you use salted, reduce the salt by ¼ teaspoon. 
• Brown sugar- you can also use granulated sugar, but I love the depth of flavor brown sugar gives. 
• Eggs- I recommend them at room temperature as they will mix in much easier. 
• Greek Yogurt- This is one of my secrets for tender whole wheat flour muffins. It adds so much moisture!
• Vanilla- enhances the flavor as well. This is baked, so vanilla extract is great to use. 
• Shredded carrots- You can buy them pre-shredded, but they are so dry! It is worth the effort to do it yourself. 

How to make

• Start by mixing the dry ingredients in a small bowl. Set the flour mixture aside. 
• Mix the wet ingredients. Combine the wet and dry ingredients in a medium bowl, but only mix the batter until it is combined with a rubber spatula or wooden spoon. 

Pro tip: DO NOT overmix the batter. A common complaint about whole wheat baked goods is they are tough. One of the reasons is overmixing. A light texture in your muffins is the goal. You can see what the batter looks like below. 

• Line the 12-cup muffin tin with paper liners. Spoon the batter into the prepared muffin cups and place them directly into the preheated oven. 
• Bake at 400 degrees for 5 minutes, then reduce the temperature to 375 degrees. Bake another 11-12 minutes. 

• Remove them from the oven, allow them to cool for 5 minutes in the pan, then gently take them out of the pan and set them on a wire rack to cool. 
• If you do not eat them right away, you can store them in an airtight container for up to 2 days at room temperature. Be sure to let them cool fully before storing them. 

Tips and tricks

• You can easily use less sugar in this recipe if that is one of your goals. Instead of the 1 ¼ cups, use ¾ or even ½ cup. 
• I love adding chopped pecan, walnuts, or hazelnuts to these muffins. If you want to do the same, add in 1 cup of chopped nuts of choice. 
• Melted coconut oil can be used in place of the butter and oil. I like this substitution, okay, but don't necessarily like the coconut undertones it gives.
• If you want to top the muffins with a sweet crunch on the top, sprinkle on raw sugar or demera sugar before baking. 
• This recipe makes 24 muffins, which is a lot. If you cannot eat them within a few days, it will be best to freeze them. To do this, freeze them in a single layer on a baking sheet. Once they are frozen, you can store them in a freezer-safe ziplock bag for 2-3 months. 
• You can substitute maple syrup for the sugar, but it will completely change the texture and flavor- for this, I DO NOT recommend it in this recipe. 

Why use both spelt and whole wheat pastry flour?

Combining spelt flour and whole wheat pastry flour in a muffin recipe can enhance the texture and overall baking quality. The use of both flours serves specific purposes, contributing to a softer crumb and improved baking results. Here's why this combination is beneficial:

1. Spelt's Unique Nutty Flavor: Spelt flour, despite being a high-protein flour, adds a distinctive and slightly sweet nutty flavor to baked goods. Including spelt flour in the muffin recipe contributes to a unique taste profile, enhancing the overall flavor experience.
2. Whole Wheat Pastry Flour for Softness: Whole wheat pastry flour, being a low-protein flour milled from soft wheat varieties, is essential for achieving a softer and more tender crumb in baked goods. When used in muffins, whole wheat pastry flour helps prevent excessive gluten development, resulting in a lighter and softer texture.

Of all the muffin recipes you can serve for an afternoon treat, I think these spiced carrot cake spelt muffins are going to quickly become a favorite. They are fluffy muffins, but dense at the same time. The best of both worlds. 

A great cake recipe on the blog that features an ingredient you would not expect is my spiced cabbage and apple cake. It is so good!

• Breakfast
• Baked
• Spelt Flour
• Whole Wheat Pastry Flour