Photo: David Prince; Styling: Linda Hirst
Prep Time
10 Mins
Cook Time
18 Mins
Yield
Makes 1 dozen

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

How to Make It

Step 1

Preheat oven to 375°. Line a 12-cup muffin pan with paper liners.

Step 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.

Step 3

Bake 18 to 20 minutes. Remove from pan; cool on a wire rack.

Step 4

VARIATION: Stir 1 cup sweetened shredded coconut into dry ingredients. Bake as directed.

Ratings & Reviews

Delicious and simple.

jweber1923
April 28, 2015
We've made these several times and each time they turn out so well. Couldn't ask for a better breakfast for a girl who normally doesn't take the time to eat breakfast. I change nothing in the recipe when I make them. And because it's just the two of us in the house, I freeze them so they don't get stale before we get a chance to eat them. Hubby always asks for more when they're gone.

jweber1923's Review

sarahowens
May 27, 2014
N/A

DelisaK's Review

DelisaK
May 27, 2013
These are very good. I didn't change a thing. They are also good with a cream cheese frosting. I am not sure why, but I got 18 cupcakes even filling them all the way.I want to know where I can buy the bowls (cups) in the picture.