Whole Wheat Carrot Muffins claim the deliciousness of carrot cake in a yummy, wholesome muffin that’s great for breakfast, snacks, or even dessert. These moist, flavorful, whole wheat treats taste like carrot muffins…but with a healthier spin. A whole-wheat muffin you’ll actually enjoy! Studded with plenty of grated carrots, these whole wheat carrot muffins are delicious, moist, and flavorful.

These whole wheat Carrot Muffins taste just like a soft and fluffy carrot cake but are still healthy enough to eat for breakfast. These nourishing whole wheat carrot muffins don’t require a mixer and are super easy to make. If you want to try different flavor combinations, you may add other substitutions like dry fruits, nuts, or even chocolate chips. These Whole Wheat Carrot Muffins are soft and moist with tender crumbs. They are wholesome and very satisfying and keep us full for a long time. They are perfect for breakfast or a snack at any time of the day without sacrificing any flavor. The recipe is straightforward and quick to follow. The great thing about this recipe is that you can customize it in so many different ways. I’ve tweaked these muffins multiple times, and some of my favorite ingredients to add include dates, raisins and walnuts, and some cinnamon powder as a spice. So, what are you waiting for? Get your baking shoes on and make these wholesome treats.

Ingredients to Make Whole Wheat Carrot Muffins

Sunflower oil/ any vegetable oil – 1 cup
Sugar – 1 & ½ cups
Salt – 1/8 teaspoon
Eggs – 3
Milk – 1 cup
Baking powder – 1 tablespoon
Baking soda – ½ teaspoon
Vanilla extract – 2 teaspoon
Carrots – 3, medium-sized, grated
Whole wheat flour – 1 & ½ cups
All-purpose flour – 1 & ½ cups

How to Make Whole Wheat Carrot Muffins

Preheat the oven: Preheat the oven to 180 C and prepare the muffin pans by lining them with muffin liners.
Prepare the muffin batter: Whisk together 1 cup of sunflower or any other vegetable oil and 1 & ½ cups of sugar in a large bowl. To this add 1/8 teaspoon of salt and mix well. To this add 3 eggs and whisk well. Add 1 cup of milk and whisk. Add 1 tablespoon of baking powder, ½ teaspoon of baking soda, and 2 teaspoons of vanilla extract and mix well. To this add 3 medium-sized carrots, grated, and whisk. Then add 1 & ½ cups of whole wheat flour and 1 & ½ cups of all-purpose flour and whisk into the wet mix. Mix well until the flour is incorporated. Do not overmix.
Pour the batter into the muffin pans: Pour the batter up to 2/3 of the muffin liners.
Bake the muffins: Transfer the muffin pans to a preheated oven at 180 C and bake for 20 minutes at 180 C. Give your Carrot Muffins five minutes to cool in the pan. Then pop them out of the pans to let them finish cooling on a wire rack.

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