Whole Wheat Carrot-Nut Muffins

Photo: David Prince; Styling: Linda Hirst

Whole Wheat Carrot-Nut Muffins are everything you love about carrot cake with plenty of cinnamon and cloves for added spice.

Yield: Makes 1 dozen
Recipe from Coastal Living

More From Coastal Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup firmly packed dark brown sugar
  • 1/2 cup whole wheat flour
  • 1/4 cup wheat germ
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped walnuts
  • 3 large eggs, lightly beaten
  • 3/4 cup vegetable oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots
  • 1/4 cup sunflower seeds

Preparation

  1. 1. Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.
  2. 2. Stir together first 9 ingredients in a large bowl. Stir in walnuts. Whisk together eggs and next 3 ingredients in a medium bowl; stir in carrots. Stir carrot mixture into flour mixture just until moist. (Do not overmix; batter will be thick.) Spoon batter into prepared muffin pan, and sprinkle with sunflower seeds.
  3. 3. Bake 18 to 20 minutes. Remove from pan; cool on a wire rack.
  4. VARIATION: Stir 1 cup sweetened shredded coconut into dry ingredients. Bake as directed.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole Wheat Carrot-Nut Muffins Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy