Carrot Cake Spelt Flour Muffins

These Carrot Cake Spelt Flour Muffins are a healthier twist on a classic favorite. This moist and flavorful recipe combines the earthy richness of spelt flour with the sweetness of carrots, creating a wholesome indulgence that is perfect for breakfast or snacking.

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a wire rack with freshly baked carrot spelt flour muffins.

Why we love this recipe

Carrot cake itself is a cherished classic but when made into muffins with spelt flour, it adds a unique, healthier spin on the traditional recipe.

Spelt flour can be a nutritious alternative to regular all-purpose flour, with a nutty and slightly sweet flavor. It also can be easier for some to digest.

a carrot spelt flour muffins with a bite out of it.

Ingredients

  • spelt flour – you can substitute whole wheat flour or a gluten-free all-purpose blend but keep in mind that the texture and flavor may vary slightly.
  • ground flax – these are packed with essential nutrients, including omega-3 fatty acids, fiber, protein, vitamins, and minerals.
  • almond flour – we use blanched almond flour instead of almond meal. The difference is almond flour is made from blanched almonds with the skins removed, resulting in a finer texture and lighter color. Almond meal is typically made from whole almonds, including the skins, and can have a heavier, slightly grainy texture.
  • baking powder
  • ground cinnamon – we love the cozy flavor of cinnamon.
  • fine sea salt – just a pinch enhances the overall flavor of your baking.
  • carrotsgrated carrots are a classic choice, however, you can experiment with other vegetables like zucchini, sweet potato, or pumpkin. Just make sure to consider variations in moisture content and adjust the measurements as needed.
  • dates – a naturally sweet addition. Raisins are a yummy swap.
  • eggs – you can replace eggs with vegan egg substitutes like flax eggs or applesauce.
  • coconut oil – another option is melted butter which is also delicious.
  • maple syrup
  • chopped walnuts – you can also use pecans.

Equipment

ingredients on a tray.

Instructions

Step 1

Start by preheating the oven to 400 and lining 12 muffin cups with parchment paper liners. Set it aside.

Step 2

Next, whisk together the dry ingredients in a large mixing bowl. Set it aside.

dry ingredients being whisked.

Step 3

Then, beat the eggs in another large bowl.

Add the coconut oil and maple syrup and stir again. Set that aside also.

wet ingredients being whisked.

Step 4

Place the carrots and dates into a food processor and pulse until they are chopped up very fine.

carrots and dates being chopped in a food processor.

Step 5

Add the carrot mixture to the egg mixture and stir to combine.

Step 6

Pour the wet ingredients over the dry ingredients and just stir until it is combined. Be careful not to overmix the muffin batter.

Finally, fold in the chopped walnuts and let the batter rest for 10 minutes.

batter being stirred in a mixing bowl.

Step 7

Use a larger-sized cookie scoop to portion the batter into the muffin tin.

There should be enough batter to fill all 12 cups.

muffin batter scooped into a muffin tin.

Pop the tin in the oven to bake. Remove once the tops are golden and spring back – about 20 minutes. You can also insert a toothpick into the middle of one of the muffins

Cool the muffins in the tin for 5 minutes then transfer them to a wire rack to cool completely.

muffins cooling on a rack.

Step 8

Make the healthy (and super easy!) protein icing recipe if you want to glaze these muffins. Use a spoon and drizzle it on once they have cooled.

This icing is so good and versatile by the way! We use it on these delicious Cinnamon Roll Muffins that Joe raves about and, we also used it for these yummy and chewy Almond Flour Lemon Cookies.

Safe to say, we love this healthy icing.

frosted carrot muffins cooling on a wire rack.

Expert tip

Don’t overmix the muffin batter! Overmixing can result in dense, heavy muffins. If you want tender, moist muffins the batter can’t be overworked.

Stir just until the ingredients are mixed and step away from the bowl.

Recipe variations

  • Add grated apple to the batter along with the carrots for a touch of natural sweetness and a hint of fall flavors.
  • Grate fresh ginger into the batter for a gentle kick of spice and sprinkle in a handful of shredded coconut for a tropical twist.

Serving suggestions

  • Definitely add our easy and healthy icing. Fast to make and lighter than a sugary cream cheese frosting. It is also dairy-free – bonus!
  • Make it a well-balanced breakfast and serve it with a side of fresh berries, such as strawberries, raspberries, or blueberries, and a dollop of creamy Greek yogurt.

FAQS

Can I make mini muffins instead of regular-sized ones?

Yes, but keep an eye on them as they will likely bake faster than regular-sized muffins. Start checking on them after about 10-12 minutes and do a toothpick test. 

Do spelt flour muffins have a different texture compared to those made with all-purpose flour? 

Spelt flour can result in muffins with a slightly denser and heartier texture compared to muffins made with all-purpose flour. But they are still fluffy and moist.

Storage and freezing

Store these muffins covered at room temperature for 2 days then in an airtight container in the fridge for up to a week.

To freeze, allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to three months. Thaw them at room temperature or reheat them in the oven before enjoying them. Do not freeze them with the healthy glaze – the texture will be off. Make the glaze fresh before eating.

carrot spelt muffins with a glaze on top.

More healthy muffins recipes

cinnamon roll muffin on a plate.

Cinnamon Roll Muffins

banana protein muffins on a board.

Banana Protein Muffins

almond flour blueberry muffins on a table.

Almond Flour Blueberry Muffins

Pineapple Ginger Muffins

**This recipe was originally posted on September 5, 2014, updated on June 26, 2019, and updated again on May 26, 2023, with recipe notes, writing, and photos.**

If you’ve tried our Spelt Flour Carrot Muffins, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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a carrot cake spelt flour muffin on a wire rack.

Carrot Cake Spelt Flour Muffins

Sharon Rhodes
These Carrot Cake Spelt Flour Muffins are a healthier twist on a classic favorite. This moist and flavorful recipe combines the earthy richness of spelt flour with the sweetness of carrots, creating a wholesome indulgence that is perfect for breakfast or snacking.
4.76 from 45 votes
Prep Time 10 minutes
Cook Time 25 minutes
Cool 10 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 235 kcal

Ingredients
  

FOR THE MUFFINS

FOR THE ICING *optional

  • 2 tbsp coconut oil, melted but not hot
  • 1 tbsp maple syrup – room temperature
  • 1 scoop vanilla protein powder
  • 1 tbsp milk of choice

Instructions
 

  • Preheat oven to 400° and line 12 muffin cups with parchment paper liners. Set aside.
  • Next, in a mixing bowl, add the dry ingredients – spelt flour, almond flour, ground flax, baking powder, cinnamon, and salt – and whisk well to combine. Let the batter sit for ten minutes.
  • Next, add the eggs to a large mixing bowl and beat them until frothy. Beat in the coconut oil and maple syrup and set aside.
  • Then place carrots and dates into the food processor. Pulse and then blend until they are finely chopped. Add this carrot mixture to the egg mixture and stir.
  • Pour the carrot mixture over the dry ingredients and stir until just combined. Don’t over-mix!
  • Gently fold in the chopped walnuts and let the batter sit for 10 minutes.
  • Scoop batter into the lined muffin tin. There should be enough batter for 12 muffins with the batter filled close to the top of the well.
  • Bake at 400° for 5 minutes then lower the heat to 375° for 15-20 minutes. Check that a toothpick inserted in the center of a muffin comes out clean.
  • Take the muffins out of the oven and cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely.
  • Meanwhile, to make the icing, stir together the coconut oil and maple syrup. Add the protein powder and stir again vigorously until a thick icing starts to form. Add milk slowly, while continuing to stir until you reach your desired consistency.
  • Drizzle the icing overtop of the cooled muffins.

Video

Notes

Storage and freezing

Store these muffins covered at room temperature for 2 days then in an airtight container in the fridge for up to a week.
To freeze, allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to three months. Thaw them at room temperature or reheat them in the oven before enjoying them. Do not freeze them with the healthy glaze – the texture will be off. Make the glaze fresh before eating.

Nutrition

Calories: 235kcalCarbohydrates: 25gProtein: 5gFat: 13gSaturated Fat: 4gCholesterol: 27mgSodium: 120mgPotassium: 292mgFiber: 4gSugar: 14gVitamin A: 2585IUVitamin C: 0.9mgCalcium: 90mgIron: 1.4mg
Keyword carrot cake spelt flour muffins
Tried this recipe?Let us know how it was!

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22 Comments

  1. Hello,
    Can’t wait to try this recipe.
    I don’t have any flaxseed flour can I substitute it with anything else ?

    1. Hi Aliya! You could substitute ground chia seeds if you have those or just use 1/4 more of the spelt flour. Enjoy the rest of your Sunday!

  2. 5 stars
    These are a must-try! They are hearty from the spelt, sweet from the carrots and delicious. A solid breakfast or snack option!

  3. 5 stars
    I am a huge fan of baked good with veggies in them. These came out so fluffy and tender from the two combined flours.

  4. 5 stars
    The spelt flour gave a nice texture to the muffins. It was much better than using just almond flour. The carrot flavor was so good too.

  5. 5 stars
    Lovedddddd the nutty flavor the spelt flour added to these muffins! I added extra dates as a personal preference, and omg they were so good.

  6. 5 stars
    These delicious spelt flour muffins are a healthy take on a sweet classic. What a great way to have your carrot cake and eat it too!

  7. 5 stars
    Hi Sharon,
    I was happy to find that this recipe is for sprouted spelt flour (not said in your recipe title, but was looking online for sprouted spelt flour carrot cake)! I realized you are using sprouted spelt flour when I checked your link in the ingredients list which leads you to purchase sprouted spelt flour. I look forward to trying this, since sprouted spelt is a healthy product for digestion, health benefits, etc. Nice to see that there is no processed white sugar in the recipe too. There is a difference between spelt flours, like wheat flours: White spelt flour, whole spelt flour, and sprouted spelt flour, as they all function differently in baking recipes for spelt.

    1. Thanks, Elizabeth for letting me know. I’ll update the recipe soon and specify the flour. Let me know how you enjoy the muffins!

  8. I found your site googling ‘carrot muffins spelt’ and I found these amazing muffins! My toddler is on the picky side and I was so happy to find something so packed full of healthy ingredients but impossible to resist. We all love them- this will be my go to muffin from now on. Can’t wait to try your other recipes!
    From a fellow southern Ontarion,
    Tarrah

    1. Thanks so much Tarrah! I`m always happy when the little ones are happy. 😉 I`m a west coaster now though! I guess I should update that `about` page. 😉

  9. Mmm yummy! I’ve never baked with spelt flour, but I must try it.
    It’s been a long time since I’ve had carrot cake muffins. Sounds absolutely delicious and I feel healthier just looking at it 😉

  10. Yum, these looks absolutely delicious! I love spelt and its nutty flavor. I can just imagine how wonderful these muffins are 😀

  11. Have I ever told you that I wish I worked with you 😉 Damn, Megan is one lucky girl because these muffins rock my world. I love that you used maple syurp….whaaaaat? Why the hell haven’t I tried that yet?? LOVE the remaining ingredients too, these are muffins that I would finish in one day. No probs.

    1. They did get snapped up pretty quickly. Truth be told, Joe & I had more than our fair share before I packed them off to work. 😉 I wish you worked with me too! Then you could whip my butt into some serious shape!! 🙂

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