Carrot muffins are an excellent excuse to eat carrot cake for breakfast! Made with nutty and sweet sprouted whole wheat flour and warm spices like cinnamon and nutmeg, this recipe is sure to be a crowd pleaser. It’s fluffy and moist, and has a wonderful blend of textures with the carrots, raisins and nuts. They’re simple to make and not too sweet, perfect to bake on a Sunday as breakfast or snacks throughout the week!
Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. Our Sprouted Wheat Flour is 100% whole grain Canadian wheat.
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