Carrot Cake Spelt Flour Muffins

a carrot cake spelt flour muffin on a wire rack.

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.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 25

Cool 10

Total Time 35

Servings

Calories 235kcal

Author Sharon Rhodes

Ingredients

FOR THE MUFFINS

¾ cup spelt flour
¾ cup almond flour
2 tsp baking powder
¼ cup ground flaxseed
½ tsp ground cinnamon
½ tsp fine sea salt
3 medium carrots
1 cup dates
2 eggs *room temperature is best
¼ cup coconut oil, melted but not hot
⅓ cup pure maple syrup
½ cup chopped walnuts

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