Name: Carrot Spelt Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups spelt flour; ½ teaspoon salt; ¾ teaspoon baking soda; 1 teaspoon Saigon cinnamon; 2 cups shredded carrots; ½ tsp ginger (freshly grated); 1 ¼ cup vegan buttermilk (read instructions on how to make it below); 2 tablespoons arrowroot starch; ½ cup dark brown sugar; 1/4 cup avocado oil

These Vegan Carrot Spelt Muffins are the kind of muffins that will have you licking your lips in anticipation. Instead of using refined flour, I made this with whole-grain spelt flour to increase the nutritive value. On top of that, these muffins are incredibly tender and flavorful.

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Overhead view of carrot cake Spelt muffins

I must admit that I’ve never been the biggest fan of carrot cake, but these spelt flour muffins have made me a believer. That’s how good they are!

The light and airy crumb… the slight bite from the shredded carrots combined with fresh ginger is like a match made in heaven. Oh, and how could I forget the crunch from the walnuts. Sold yet? And even an inexperienced baker could whip these carrot muffins up in no time.

If you like easy, plant-based sweet treats you will also like my Moist Vegan Banana Bread Recipe.

Why you will LOVE this recipe:

Great for toddlers: these muffins are a delicious way to get your toddler to eat more veggies. They are not too sweet and are packed with carrots.

Whole grain: whole grain spelt flour has a mild and nutty flavor and is also nutrient-rich.

Quick and easy: You can prep this in less than ten minutes, pop it in the oven for twenty-five and that’s it; dessert in half an hour.

Plant-based: This recipe is eggless and dairy-free.

Notes on Ingredients needed to make Carrot Spelt Muffins

Please note that the amounts of the ingredients and the cooking instructions (in detail) are in the RECIPE CARD. Keep scrolling and you will find it down below.

Ingredients used to make carrot spelt muffins

Whole grain Spelt flour- I used stone ground spelt flour to make this recipe, it has a mild and slightly sweet flavor.

Carrots- are rich in vitamin A which may promote healthy skin and good eyesight. They are also rich in fiber which may speed up your bowel movements.

Dark brown sugar- this has a richer, more complex flavor than its counterpart.

Arrowroot starch- powdered arrowroot that I use as a binding agent.

Vegan buttermilk (plant milk + lemon juice)- reacts with the baking soda to produce a light and fluffy crumb.

Baking soda- leavening agent.

Ginger- adds a warm spice and flavor.

Saigon cinnamon- this type of cinnamon has a much stronger taste and aroma than other types of cinnamon.

Neutral oil- adds moisture to the carrot muffins. If you use flavorful oils like olive and coconut, you will taste them in the muffins.

Salt-enhances flavors.

texture shot of carrot spelt flour muffins

How to make these Vegan Spelt Muffins

Preheat your oven to 425°F (220°C) and line your muffin tin with cupcake/muffin liners.

Make vegan buttermilk by adding two tablespoons of lemon juice to 1 ¼ cups of plant-based milk.

In a medium-sized bowl, whisk together vegan buttermilk, arrowroot starch, sugar and oil. Set aside.

In a separate, large bowl, whisk together sifted spelt flour, salt, baking soda and cinnamon.

Slowly incorporate the wet ingredients into the dry ingredients. Gently fold in shredded carrots, ginger and nuts until evenly distributed.

Scoop the batter into your lined muffin tin, filling them almost all the way up.

Bake the muffins in your oven at 425°F (218°C) and then reduce the temperature to 350°F (180°C ) and bake.

Remove your muffin tin from the oven, allow the muffins to stay in the muffin tin for 10 minutes then place them on a wire rack to cool completely.

Tips for Success

Use an oven thermometer- getting one of these completely changed the baking game for me. Most ovens are inaccurate and using one will make sure that your muffins bake at the right temperature. This will allow you to get the best results. If you don’t have one, just check on them a few minutes before the 25-minute mark so they don’t end up overbaked.

Measure your flour correctly- fluff your flour by mixing it around a bit, and gently spoon it into your measuring cup without packing it down. Once it’s piled up, use the back of a butter knife to scrape off the excess.

Shred carrots largely– use the large shredding hole on your box grater, this provides a beautiful texture in the final product.

sideview of stacked Spelt carrot muffins

Substitutions and Variations

Instead of whole–grain spelt flour, you can use wheat flour.
You can throw in any kind of nuts you like, I used walnuts, but you can add pecans, peanuts, almonds etc.
You can also add dried fruits such as raisins or cranberries. Note however that you may have to reduce the amount of brown sugar you add.
If you’re following a low-fat diet, you can substitute applesauce for the oil.

How to store these Carrot Muffins

Since they are very moist, I recommend you store them in the refrigerator.

You can store these in the refrigerator for about 3-4 days and in the freezer for around two weeks.

texture shot of vegan carrot spelt muffins

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5 from 2 votes