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.

13 thoughts on “Moist Whole Wheat Carrot Honey Muffins”

  1. Ooh, these look so good. Like carrot cake, but a little more virtuous. 🙂 I’m hoping I’ll get some carrots from the garden this fall–summer was a bust for me too!

  2. This reminds me of a carrot cake recipe I used to bake years ago. I love the idea of making muffins with the carrots. I think I will put cream cheese on them. Thanks for sharing.

    1. Next time I make them I am definitely going to put some cream cheese icing on them. This round we had them as savory muffins with dinner; roasted chicken and veggies with sauteed arugula.

  3. I made these today and they turned out beautifully! I substituted coconut oil (melted) for the veggie oil and it gave a delicious flavor. I ended up putting in about 1/2 tsp salt. The recipe is inadvertently missing that ingredient even though it’s mentioned in the directions. I just guessed. They rose nicely and were very moist. I did have to bake mine a lot longer than 15 minutes though. I had to go about 22 minutes for mine to get done in the middle with a toothpick coming out clean. Otherwise, I love them! They’re not too sweet, but just sweet enough. I can definitely see how cream cheese icing would make these deadly!

  4. Thank you for posting this! I just made them for my son’s 3rd birthday for his “cake”. Frosting them with cream cheese frosting may take some of the healthy away, but it is a celebration! Thanks again!

  5. I made these muffins tonight, and they were absolutely delicious! Moist & not too sweet – seems like they’ll be great to have as a quick breakfast or a healthy snack!

    I also used canola oil, and followed your directions exactly. I probably used a smaller muffin tray, because I was able to make about 20 muffins with this recipe.

    Thanks for sharing!

      1. This recipe didn’t really work for me. I guessed how much salt I needed since it wasn’t in the ingredient list, and it took way longer than 15 minutes, it was more like 30 minutes in my convection oven and the middle muffins didn’t work out at all.

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