New This Month

Cinnamon-Carrot Muffins


This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.

  • Yield: Makes 12

Photography: John Kernick

Source: Whole Living, April 2011


  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tablespoons wheat germ
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 1/3 cup vegetable oil
  • 1/3 cup buttermilk
  • 2 large eggs
  • 3/4 cup light brown sugar
  • 2 cups finely grated carrots (4-5 carrots)


  1. Preheat oven to 350 degrees.

  2. Line a standard muffin tin with paper cups.

  3. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.

  4. Spoon batter into cups.

  5. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

Reviews Add a comment

  • wwcalico
    26 MAR, 2015
    Do you have the nutrition information available? These sound delicious! Thank you!
  • LauraNW
    31 JUL, 2013
    Delicious muffin. Well balanced, nice flavor, not too sweet, but just sweet enough to have with dinner or breakfast, not so much as dessert. In addition to the teaspoon of cinnamon I added a teaspoon of Chinese Five Spice (ground blend of cinnamon, anise seed, clove, ginger and fennel seed). I love adding a bit of that to baked goods, it is so delicious and a little different. I didn't have any wheat germ so I added ground flax seed instead. Tasted great.
  • dee_7122
    9 APR, 2013
    Update - made again this am. Used 3/4 c. ap flour, 3/4 c. almond flour (thought it needed more). same subs as yesterday (forgot to mention used 1/3 c brown sugar, 1/3 c. truvia), and remembered the buttermilk. Got 10 muffins, again delicious. Adding to muffin rotation! :)
  • dee_7122
    8 APR, 2013
    I LOVE these muffins!! It was very time-consuming finely grating the carrots, but worth it in the end. I did sub almond flour for the whole wheat, and added a bit more cinnamon plus a bit of vanilla extract. AND I am embarrassed to say, I forgot the buttermilk! I only ended up w/8 muffins. Next time I will remember the milk & hope to get 10 muffins out of it. But even w/out the milk, they r sooooo good! Thanks for the recipe!
  • ahschwartz
    19 AUG, 2012
    Delicious recipe! My husband and I were trying to figure out what to do with the pulp left over from our juice machine. We used carrot and apple pulp for this recipe and we were both happy with the yummy result.
  • SarvieG
    11 JUL, 2012
    These muffins are sooo good! They taste as good as the cafeteria ones, if not better! ( And obviously MUCH healthier..) I omitted the wheat germ because I didn't have any and I also omitted the eggs, simply because I forgot to add them in! I also only used about 1-1/3 cup grated baby carrots, but I'm sure the muffins would taste lovely with the whole 2 cups. I added an extra pinch of cinnamon and the end result was delish!