Moist Whole Wheat Carrot Honey Muffins

I found an old recipe (2011) on Harmonic Mama’s website today that looked so good I had to share it with you.
CarrotMuffin1Anyone who has ever owned their own CSA share can appreciate the effort it takes to use up everything in your basket. Carrots are one of the things that can be quite abundant.
Preheat oven to 350°F



  • 2 C. Whole Wheat Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 tsp Vanilla
  • 2 Eggs
  • 1 C. Milk
  • 1/2 C. Vegetable Oil (coconut oil or grape seed oil are healthy options)
  • 1/2 C. Honey (Honey B Good sells Osceola County honey at the Farm Market)
  • 2 C. Carrots – Shredded


Mix dry and wet ingredients in separate bowls. Combine the flour, baking powder, baking soda and salt in a large bowl. Shred Carrots. In another bowl, combine the cinnamon, nutmeg and vanilla along with the milk, honey and oil.  Whisk until thoroughly combined. Add the eggs to the milk mixture and whisk thoroughly.  Stir the flour mixture into the liquid until combined, be careful not to over mix, then gently stir in the shredded carrots.


The batter is scooped by heaping 1/4 C. scoops into lightly greased muffin pan or muffin liners. Bake at 350°F for 13 to 15 minutes or until the tops are browned. Makes 12 muffins.


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