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Spiced Whole Wheat Carrot Muffins


I wanted to make a small batch of healthy whole wheat muffins for a morning or afternoon snack. My husband who doesn’t normally indulge in baked goods, clearly stated “these muffins are great!” - most likely because I cut the sugar in half. I preheated my oven pretty high so that they would rise really big, they came out light, fluffy and full of warming spices.

Preheat your oven to 425 F 

  • makes

    six large muffins
  • prep time

    15 minutes
  • cook time

    20 minutes
  • inspired by

    lauren’s latest

measure out

  • one cup
    whole wheat flour
  • 1/2 cup
    bread flour
  • 1 1/4 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    sea salt
  • one tsp
  • 1/2 tsp
    ground cloves
  • 1/4 tsp
  • 1/2 cup
    brown sugar
  • 1/2 cup
    light olive oil
  • two
  • 1/2 cup
    unsweetened applesauce
  • 1 1/2 cups
    carrots grated
  1. Line a muffin tray with 6 muffin cups.
  2. Mix the dry ingredients together in a bowl and set aside.
  3. Whisk together eggs, sugar and remaining ingredients.
  4. Fold in flour mixture and mix just until combined. Batter should be real thick.
  5. Fill lined muffin cups nearly full. Add a bit of water to any empty tins.
  6. Bake for about 10 min then turn down to 350 F and bake for another 10 min. Muffins are done when pressed they spring back.
  7. Let cool for 15 minutes before serving.