Name: Whole Wheat Carrot Muffins
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 1-1/2 cups whole wheat pastry flour; 1/2 cup oat flour; 2 tsp. baking soda; 1-1/2 tsp. turmeric (optional); 1-1/2 tsp. cinnamon; 1/2 tsp. ground ginger; 1/2 tsp. sea salt; 1/8 tsp. black pepper (optional); 1-1/2 cups grated carrots; 2 eggs, lightly wisked (large, room temperature); 1/2 cup plain yogurt; 1/2 cup pure maple syrup; 1/3 cup light tasting oil; 1 tsp. pure vanilla extract; 1/2 cup walnut pieces (toasted); 1/3 cup rolled oats; 1 tbsp. light tasting oil; 1 tbsp. maple syrup; 1 dash cinnamon

Last Updated on July 8, 2020 by Sweet and Savoury Pursuits

These easy, healthy and moist Whole Wheat Carrot Muffins are made with whole wheat flour, oats and walnuts and don’t include any refined sugar or applesauce. They are easy to make and are perfect for breakfast or an afternoon snack.

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Freshly baked Whole Wheat Carrot Muffins on cooling rack.

Whole Wheat and Oat Carrot Muffins

These wholesome Whole Wheat Carrot Muffins are light, moist and tender. At 194 calories and 1 gram of saturated fat per muffin, these are the best healthy carrot muffins I’ve made.

They are made with a combination of whole wheat and oat flour. Walnuts are added for some crunch and their nutritional benefits. Feel free to substitute the walnuts if nut allergies are a concern. You can use shredded unsweetened coconut or raisins as add-ins.

Since the muffins are spiced with turmeric, cinnamon, ginger and a pinch of black pepper they are also super flavourful.

The black pepper is added to help our bodies absorb the beneficial health properties of turmeric. If you don’t have any turmeric you can leave it and the black pepper out of the recipe.

Adding Turmeric to Diet

Turmeric contains the active ingredient curcumin which has antioxidant and anti-inflammatory properties. What is especially appealing about curcumin is its ability to enhance the function of the liver to detoxify our bodies.

Since cooking with turmeric (fresh or dry) is a great way to add antioxidants to your diet, I’ve been on a quest to add it to as many foods as I can. I recently started adding it in my baked goods after seeing this recipe over at Green Kitchen Stories.

Baked Whole Wheat Carrot Muffins in muffin tin.

How to Make Healthy Carrot Muffins

Don’t be intimidated by the list of ingredients in this recipe, these muffins are easy to make.

The oat topping for the muffins is optional. If you choose to include it, simply combine the oats, oil, maple syrup and cinnamon in a small bowl, mix together and set it aside.

For the muffin batter, start by grating the carrots. Put them in a medium-sized bowl and add the rest of the wet ingredients to the carrots. Whisk the wet ingredients together until blended.

Add the dry ingredients to a second bowl, whisk them and add the wet ingredients to the dry. Combine the ingredients until the batter is well blended. Add the walnuts and give them a quick stir. Don’t overmix the batter or your muffins won’t be as tender.

Fill your muffin cups with the batter and top each muffin with the rolled oats mixture before baking them. Bake them in the oven at 375ºF for approximately 18 to 20 minutes, or until a toothpick inserted in the centre of a muffin comes out dry.

To store the muffins, let them cool completely on a wire rack and place them in a container. Store at room temperature for up to 4 days. If you have more muffins than you can eat in 4 days, store the extra muffins in a freezer bag and freeze for up to three months. Enjoy!

More Healthy Muffins

If you make this recipe let me know how it went for you in the comment section below. I’d love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!