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–+ servings
Carrot cake muffin on a small white plate.
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5 from 1 vote

Spiced Carrot Cake Spelt Muffins Recipe

Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: carrot cake, muffins, spelt flour, spiced
Servings: 24 muffins
Author: Amy Sandidge
Cost: $6

Ingredients

  • 1 cup spelt flour
  • 1 ½ cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • 1 ¼ cups brown sugar
  • ½ cup canola oil or olive oil
  • ½ cup melted butter
  • 4 eggs
  • ¾ cup plain greek yogurt
  • 2 teaspoons vanilla
  • 3 cups grated carrots
  • 1 cup chopped nuts

Instructions

  • Preheat the oven to 400 degrees. Line 2, 12-count pans with cupcake liners. You can also butter them if you don't want to use liners. Set these aside.
  • Mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a small bowl and set this aside.
  • In another medium-size bowl, mix together the oil, melted butter, eggs, yogurt, and vanilla.
  • Combine the wet and the dry ingredients, only mixing to combine. Last are the carrots and nuts if you are using them. Again, only mix to combine.
  • Spoon them into your muffin pans. It should fill up each cavity about ¾ of the way.
  • Bake for 5 minutes at 400 degrees. Then, reduce the temperature to 375 degrees and bake for another 11-14 minutes. Be sure not to overbake! This will dry out the muffins.
  • Remove them from the oven and let them cool in the pan for 3-5 minutes, then gently remove them from the pan and let them cool on a cooling rack.

Video

Notes

  • 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.