Handwritten recipe for Carrot Cake Muffins
by: salvagedrecipes

Whole Wheat Carrot Cake Muffins with Honey

Carrot Cake Muffins
Carrot Cake Muffins are a delightful and wholesome treat that blend the warm spice of cinnamon with the natural sweetness of carrots and honey. Perfect for breakfast, brunch, or a light dessert, these muffins capture the essence of traditional carrot cake in a more convenient, on-the-go form. With a soft texture and a subtle tang from lemon juice, this recipe strikes a beautiful balance between indulgence and health-conscious baking. Loved for their simplicity and nostalgic flavor, these muffins are a staple in cozy kitchens and community potlucks alike.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch, Snack
Cuisine American
Servings 12 muffins
Calories 137 kcal

Ingredients
  

  • 1 cup carrot (grated )
  • 1¼ cups whole wheat flour
  • 1 egg
  • ½ cup honey
  • ⅓ cup butter (melted )
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • ¼ cup lemon juice

Instructions
 

Step 1: Preheat and Prepare

  • Preheat oven to 350°F (175°C)
  • Grease or butter a muffin tin

Step 2: Mix Ingredients

  • In a large bowl, combine all ingredients: grated carrot, flour, egg, honey, melted butter, cinnamon, baking powder, and lemon juice
  • Mix until well combined

Step 3: Fill and Bake

  • Spoon the batter evenly into 12 muffin cups
  • Bake for 20 minutes or until a toothpick inserted comes out clean

Step 4: Cool and Serve

  • Allow muffins to cool slightly before serving

Tips

  • Add ¼ to ½ cup chopped walnuts for texture and healthy fats.
  • Mix in ¼ cup raisins for a classic carrot-cake flavor.
  • Use melted coconut oil instead of butter for a lighter, coconut-scented muffin.
  • Swap honey with maple syrup for a deeper flavor.
  • Add a pinch of nutmeg or ginger for extra warm spice.
  • Top with a light cream cheese glaze for a dessert version.
  • Substitute half the whole-wheat flour with all-purpose flour for a softer crumb.
  • Add crushed pineapple (drained) for extra moisture.
  • Use silicone muffin cups to avoid sticking without extra butter.
  • Stir in a tablespoon of flaxseed for extra fiber and nutrition.

Nutrition

Calories: 137kcalCarbohydrates: 16gProtein: 2.2gFat: 7.7gSaturated Fat: 4.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.1gCholesterol: 30mgSodium: 62mgPotassium: 82mgFiber: 1.9gSugar: 9gVitamin A: 2850IUVitamin C: 2mgCalcium: 36mgIron: 0.7mg
Keyword bake from scratch, carrot, carrot muffins, classic muffins, comfort food, easy soup, homemade, simple baking, vintage recipe, whole wheat
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