This Savory Carrot Muffins recipe makes a batch of mouthwatering veggie muffins with whole-grain spelt flour and delectable, savory spices. They’re super easy to make and a great way to enjoy veggies for breakfast!
Is there such a thing as a healthy muffin? Yes, and this recipe will show you how to make healthy savory muffins with naturally sweet and juicy carrots, spelt flour, savory spices, and NO SUGAR!
I tested a bunch of savoury vegetable muffins variations and wasn’t blown away by any of them. That is until I took a bite of a savory carrot muffin.
These muffins are soft, tender, loaded with flavor, and VERY easy to make.
These savory carrot muffins make a fantastic healthy snack or breakfast on the go and also pair nicely with soups and salads. You’re going to LOVE these “sunny carrot muffins,” as I like to call them.
Looking for spelt muffins on the sweeter side? You’ll love my healthy raspberry muffins.
Why You’ll Love This Recipe
- EASY! This is a great recipe for baking beginners.
- This savoury muffin recipe is made with wholesome ingredients and no sugar.
- These savory breakfast muffins are a great way to hide carrots from picky eaters who refuse to eat vegetables.
- You can customize your muffins with different spices, vegetables, and mix-ins.
- These muffins taste great served with a bowl of soup or salad.
- These savory vegetable muffins are perfect for lunch boxes.
Ingredients You’ll Need
- Extra Virgine Olive oil – Or any healthy cooking oil with a high smoke point. Avocado oil is a good option.
- Carrots – I love baking with carrots. They help make moist, tender muffins.
- Eggs – Eggs are the glue that holds the muffin batter together. Room temperature eggs work best.
- Milk – Whole cow’s milk or any non-dairy milk (almond, oat, coconut, etc.) would work in this recipe.
- Whole spelt flour – Spelt flour is made from the entire grain, so it has more protein and a subtle nutty taste.
- Baking powder & salt – The leavening agents that make the muffin batter rise and create a moist crumb.
- Savory spices – Garlic powder for deep, savory flavor and coriander for cozy, warming spice.
How To Make Savory Muffins with Carrot
- Cook the carrots: Heat 2 tablespoons of olive oil in a saute pan over medium heat. Then, add the grated carrots and cook, string occasionally, until the carrots are soft and cooked through. Let the carrots cool a bit.
- Mix the dry ingredients: While the carrots cook, stir the whole spelt flour, baking powder, garlic powder, ground coriander, and salt together in a bowl.
- Mix the wet ingredients: Stir the eggs, milk, and 2 tablespoons of olive oil together in a separate large bowl. Then, add the cooked carrots and mix to combine.
- Mix the muffin batter and bake: Add the dry mixture to the bowl of wet ingredients, and mix well. Finally, divide the batter evenly in a muffin pan, and bake in your preheated oven for 35 minutes.
Recipe Tips
Gently cook your shredded carrots over medium heat. You want them to be soft, tender, and fragrant. Lower the heat if you need to.
Let the carrots cool before making the batter. Otherwise, the heat from the cooked carrots will start to cook the batter ingredients.
Do not overmix the batter. Stir the dry mixture in with the wet mixture until just combined, and then pour it into your muffin pan.
Line your muffin pan with paper or silicone liners.
Your savory carrot muffins are done when a toothpick inserted in the middle comes out clean.
Let the muffins cool for 5 to 10 minutes in the muffin tin before turning out onto a cooling rack to finish cooling.
Variations
The simplicity of these carrot muffins leaves plenty of room for customizing. Check out these delicious variations:
- Spices: When it comes to savory flavors, there are plenty of spices to choose from. Feel free to add onion powder, paprika, or dried herbs like rosemary, thyme, and parsley. To give your savory muffins a kick, add cayenne, chipotle chili powder, cumin, or red pepper flakes.
- Veggies: In addition to carrots, you can make savory muffins with grated zucchini and yellow squash. Garlic lover? Add finely minced garlic in with the veggies while they saute in the pan.
- MIx-ins: Add some crunch to your muffins. Stir chopped nuts, pepitas, or cooked corn into the batter.
- Fresh herbs: Chopped green onion or chives would be great additions to these muffins.
- Cheese: Craving a cheese muffin? Add some grated cheddar cheese to the batter for a perfect cheesy muffin.
Storing & Freezing
- Storing: If you know you’ll be eating the muffins within a day or two, leave them out at room temperature in a sealed container. Otherwise, keep in a shallow glass container in the fridge for 4-5 days.
- Freezing: Bake a double batch and freeze savory carrot muffins for later. After cooling completely, individually wrap your muffins in a layer or two of plastic wrap and keep them in a freezer-safe container in the fridge for 2-3 months. Let thaw at room temperature.
Frequently Asked Questions
Can I make these muffins without eggs?
So far, I’ve only tested this recipe with eggs. For an egg-free version, you could try substituting whole eggs for 2 vegan flax eggs or a liquid vegan egg alternative.
Why are my savory muffins dry and chewy?
These muffins should have a moist, tender crumb. If they’re dry and chewy, there are a few reasons this may have happened. The carrots were overcooked, the batter was overmixed, or the muffins were overbaked.
What can I replace spelt flour with?
Spelt flour brings a unique taste and texture to baked goods. Whole wheat flour is similar and easiest to substitute 1 to 1.
More Recipes with Spelt Flour:
If you have some spelt flour left from making these carrot muffins, check out these healthy recipes:
- Oatmeal Spelt Cookies
- Spelt Banana Bread
- Sweet Potato Waffles
- Healthy Spelt Crackers
- Healthy Mango Bread
Savory Carrot Muffins
Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
These Savory Carrot Muffins make a great healthy snack. Perfect for breakfast and can also be served with soup or salad. Very easy to make.
Ingredients
- 4 Tbsp olive oil (2 Tbsp for cooking carrots + 2 Tbsp for the batter)
- 4 medium carrots, grated (about 2 1/2 cup)
- 1 1/4 cup your favorite non-dairy or cow's milk
- 2 eggs, beaten
- 1 1/2 cup whole spelt flour
- 1 Tbsp baking powder
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp salt
Instructions
- Preheat the oven to 375F.
- In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the grated carrots and cook, stirring occasionally, until the carrots are cooked through, for about 8 to 10 minutes. Make sure not to overcook the carrots. Let the carrots cool.
- In the meantime, put the whole spelt flour, baking powder, garlic powder, ground coriander, and salt into a bowl. Mix to combine.
- In a different bowl, add the eggs, milk and 2 tablespoons of olive oil. Stir to combine. Add the cooked carrots and mix just until combined.
- Add the dry ingredients to the wet ingredients and mix.
- Spoon the batter into the muffin pan, dividing evenly. Bake in the preheated oven for 35 minutes.
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Nutrition Information
Yield 12Serving Size 1 muffin
Amount Per ServingCalories 137Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5.6gCholesterol 26.7mgSodium 231.5mgCarbohydrates 17.8gFiber 3.2gSugar 2.5gProtein 4.4g
Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.
