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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.

Sprouted Wheat Carrot Muffins

Warm and fragrant carrot cake goodness inside a sprouted whole grain muffin!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 muffins

What You'll Need:

  • 2 cups Second Spring Sprouted Wheat Flour (spooned & leveled, see notes above)
  • 1 ½ cups grated carrot (about 2 med-large carrots)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 3 eggs
  • 1 tsp vanilla
  • cup chopped walnuts
  • ½ cup raisins

How To Make It:

  • Preheat oven to 375°F. Line a muffin tin with paper or silicone baking cups.
  • Peel and grate carrots, set aside.
  • In a large bowl, combine sprouted wheat flour, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
  • Add wet ingredients and carrot to the dry mixture and mix until fully combined. Fold in walnuts and raisins.
  • Divide batter evenly into 12 muffin cups and bake for 18-22 minutes, until a toothpick comes out clean. Remove from the tin and cool on a wire rack before serving.
Have you made this recipe? Tag @secondspringfoods on Instagram!

2 thoughts on “Sprouted Wheat Carrot Muffins

  1. Can I use buckwheat flour in this recipe instead of wheat flour and canola oil instead of butter. Buckwheat is a complete protein and canola oil has less saturated fat. Also, I use swerve instead of sugar. Do you have sprouted corn. not flour. i want to make popcorn.

    1. I would recommend checking out this recipe: as it’s more similar to what you describe. We don’t currently sprout corn.

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