Moist Whole Wheat Carrot Honey Muffins


Whole Wheat Carrot Honey Muffins sitting on a cooling rack with muffins in the background.

I have a ton of carrots from our CSA (not so many from our garden) and I’m always trying to do some thing new with them. So far this summer I’ve made meatloaf with carrots, carrot salads, roasted carrots and candied carrots but I haven’t baked them. To this end I came up with a carrot muffin sweetened with honey. These muffins turned out great and walk the line between a sweet and savory. To tilt them to the sweet side you could use my friends suggestion and layer the muffin with a layer of sweet cream cheese icing.

Jump to the recipe

A bunch of fresh carrots with tops sitting on a counter.
Dry and wet ingredients in bowls next to each other on a counter.
Dry and wet ingredients in separate bowls.
Shredded carrots are added to the mix last.
Carrot muffin batter in a muffin tin ready for baking.
The batter is scooped by the 1/4 C. full into greased
Finished carrot muffin fresh from the oven broken in half


To quote my 8-year-old “Mmmmm”

On to the recipe:

Whole Wheat Carrot Honey Muffins

Preheat oven to 350°F

  • 2 C. Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla
  • 2 Eggs
  • 1 C. Milk
  • 1/2 C. Vegetable Oil (I used canola)
  • 1/2 C. Honey
  • 2 C. Carrots – Shredded
Lightly oil the muffin tin or line with a muffin liner. Combine the flour, baking powder, baking soda and salt in a bowl. In a large  bowl combine the cinnamon, nutmeg and vanilla along with the milk, honey and oil.  Whisk until thoroughly combined. Add the eggs to the milk mixture and whisk thoroughly.  Stir the flour mixture into the liquid until combined, be careful not to over mix, then gently stir in the shredded carrots. Scoop by heaping 1/4 C. scoops into a muffin tin and bake at 350°F for 13 to 15 minutes or until the tops are browned. Makes 12 muffins.