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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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.
- 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.
- carrots – grated 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.
- mixing bowls – you will need three for this recipe.
- muffin pan – we use a sturdy stainless steel muffin tin.
- parchment paper muffin liners – these are a must for easy cleanup and zero sticking.
Start by preheating the oven to 400 and lining 12 muffin cups with parchment paper liners. Set it aside.
Next, whisk together the dry ingredients in a large mixing bowl. Set it aside.
Then, beat the eggs in another large bowl.
Add the coconut oil and maple syrup and stir again. Set that aside also.
Place the carrots and dates into a food processor and pulse until they are chopped up very fine.
Add the carrot mixture to the egg mixture and stir to combine.
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.
Use a larger-sized cookie scoop to portion the batter into the muffin tin.
There should be enough batter to fill all 12 cups.
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.
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.
Safe to say, we love this healthy icing.
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.
- 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.
- 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.
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.
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.
More healthy muffins recipes
**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!
As an Amazon Associate, I earn from qualifying purchases.
Carrot Cake Spelt Flour Muffins
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
- 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.