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Healthy Carrot Muffins by

Source: A Virtual Vegan

Full of wholesome ingredients like bran, oats, wholegrain flour, carrots & sultanas plus as an added bonus they are completely oil-free. Perfect for breakfast, snacks or lunch boxes! Spelt flour gives the best results for these muffins. They work with whole-wheat flour but end up heavier and don't look as nice.


Dry Ingredients
1 cups spelt flour
1 cup wheat bran
cup rolled oats
cup coconut sugar , most other sugar will work too
1 cup raisins , or sultanas
cup chopped walnuts , OPTIONAL - omit to make nut-free. Pecans are a great substitute for walnuts
2 tablespoons ground flax seed
2 teaspoons baking powder
1 teaspoon baking soda
teaspoon salt
2 teaspoons ground cinnamon
teaspoon ground nutmeg
Wet Ingredients
1 cups milk of choice , i used unsweetened milk. Bear in mind that sweetened milk will make the muffins sweeter
1 tablespoon apple cider vinegar , or lemon juice
1 cup grated carrot , if you have a food processor use the grating disc to grate them in seconds
cup unsweetened apple sauce


Preheat oven to 400F and prepare muffin pan. Grease or line with liners.
Put all of the dry ingredients in a large bowl and stir together to combine well.
Put all of the wet ingredients into a bowl or jug and stir together.
Add the wet ingredients to the dry ingredients and stir together to combine but don't overmix.
Spoon evenly into the muffins pan. I found a heaping ice-cream scoop to be about the right amount for each hole.
Bake for around 25 minutes until a toothpick inserted comes out clean then cool on a baking rack.

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