The Best Carrot Cake Muffins from Fresh Milled Flour

We make muffins weekly in our home. I am always looking for a new and fun flavor. Recently, my husband asked if I would make a carrot muffin recipe. These turned out to be the tastiest carrot cake muffins! Topped with cream cheese frosting, they are decadent!

These carrot muffins are the perfect breakfast along side an espresso or as an after dinner treat that is also very healthy!

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I’m not sure when this happened, but I have to have a muffin every single day!

I look forward to them and think about ways to make them even better.

I recently made a long fermented chocolate chip muffin that was AMAZING! Sourdough Chocolate Chip Cookies

Why I love these healthy carrot cake muffins

This particular muffin is so easy to make. From start to finish, it only takes about 20 minutes to make.

When made with freshly milled flour, these muffins are incredibly nutritious and a muffin the whole family will love! Whole grains add even more flavor to any recipe and make for super healthy muffins.

This is a great recipe for a breakfast muffin that tastes like a special treat.

I bought a package of shredded carrots to make it even quicker. But, of course shredding your own carrots would be even better!

What you will need for these Carrot Cake Muffins

1. Flour (I use freshly milled Spelt, but you can use whatever flour you choose) I use a Nutrimill Classic Grain Mill to mill my fresh milled flour. You can also use all purpose flour or whole wheat flour from the store. I purchase my Spelt berries HERE.
2. Baking powder
3. Baking soda
4. Salt
5. Buttermilk, Milk Kefir, whole milk, or a dairy substitute. Coconut milk would be great in these muffins.
6. Honey/Pure Maple Syrup – May substitute with raw sugar or brown sugar. Coconut sugar would also be very tasty!
7. Olive oil, avocado oil, or melted coconut oil – If you are minding your fat intake, you can substitute the oil with unsweetened applesauce.
8. Egg
9. Grated carrots – For best results, I recommend shredding whole carrots. They just taste more fresh.
10. Chopped walnuts (optional)
11. Vanilla extract

How to make Carrot Cake Muffins

Preheat the oven to 400 degrees F.

In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Mix well.

Grate fresh carrots using a box grater or by using a food processor or use pre-shredded carrots.

Fresh carrots of course give even more delicious carrot cake flavor!

In a separate bowl, add the milk, honey, oil, carrots, egg, and vanilla extract. Mix until combined.

Pour the wet ingredients into the dry ingredients. Mix until just combined and fold in the walnuts if using.

To make this a vegan recipe, use a flax egg which is 1 tbsp ground flax and 3 tbsp water. Let it sit for 5 minutes and add to recipe. Also, use a dairy substitute for the milk portion.

Scoop the batter into a 12 cup muffin tin evenly.

Prepare the muffin pan by spraying with oil or lining the muffin cups with liners.

Bake for 15-18 minutes or until a toothpick comes out clean. Baking time varies with different ovens, so check them after 15 minutes.

Let muffins cool on a wire rack completely before storing.

Optionally, top with cream cheese frosting.

Simply combine room temperature cream cheese with 1/2 cup of maple syrup in a small bowl and mix with an immersion blender until creamed.

Storage Tips

Store in an airtight container in the fridge for 3-4 days.

Freeze in freezer safe bags for up to 3 months.