Whole Wheat Muffins Recipe

This muffin recipe uses shredded carrots and chopped nuts to add moisture, flavor and texture.

Winter 2017

  • The whole wheat muffins are made with whole-wheat and all-purpose flour, cinnamon, nutmeg, honey, shredded carrots and chopped nuts, and topped with sunflower seeds and slivered almonds.
    Photo by Fotolia/yuliiaholovchenko

Yield: 24 muffins

Whole Wheat Muffins Recipe


• 2 cups whole-wheat flour
• 1-1⁄2 cups all-purpose flour
• 1 cup packed brown sugar
• 4 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 cup honey
• 2⁄3 cup coconut oil, melted
• 1 cup milk
• 4 eggs, beaten
• 2 teaspoons vanilla
• 1⁄2 teaspoon orange zest
• 3 cups raw, shredded carrots
• 1-1⁄2 cups chopped nuts
• Sunflower seeds, optional
• Slivered almonds, optional


Preheat oven to 350 degrees F. Line muffin tins with paper liners, or spray with nonstick cooking spray; set aside.

In a large bowl, stir together flours, brown sugar, baking soda, salt, cinnamon, and nutmeg. Set aside.

In another bowl, combine honey, coconut oil, milk, eggs, vanilla, and orange zest.

Make a well in the center of the dry ingredients. Pour in honey mixture, and stir just to combine. Stir in carrots and nuts.

Spoon batter into prepared muffin tins, filling them almost full. Top with a few sunflower seeds and slivered almonds, if desired.

Bake for 15 to 20 minutes, or until a toothpick inserted in center of muffin comes out clean.

Find more classic Capper's Farmer homemade breads in Easy Bread Recipes.

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