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Sprouted Wheat Carrot Muffins

Warm and fragrant carrot cake goodness trapped inside a sprouted whole grain muffin!

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.

ingredient tips & substitutions

Butter – For a dairy-free version you can use vegan butter. Coconut oil also works, but we all much preferred the taste and texture of the version made with butter.
Brown Sugar – We love the rich molasses flavour from the brown sugar in this recipe, but you can swap for another granulated sugar of choice.
Eggs – We have not tried this recipe with egg replacements (ie. chia egg, flax egg etc.) but we don’t see why it wouldn’t work. If you try it, please let us know!
Walnuts – You can easily substitute the walnuts for another nut of choice (pecans would be delicious) or even chocolate chips.
Raisins – You can swap for dried cranberries, or if you’re firmly on team ‘no raisins’ (we all know a few) you can simply leave them out.

recipe notes

We just used a regular sized cheese grater to grate the carrots and it produces a wonderful texture, no need to grate it finely.
You could also make this recipe as a loaf, but you’ll need to add about 20-30 minutes to the baking time. Simply bake until a toothpick comes out clean.
Once cool, store the muffins in an airtight container at room temperature. They are best when eaten within a few days.

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