If there were ever a time that I was THRILLED about muffins, it would be now. I developed these spiced orange and carrot whole wheat muffins and I cannot stop making them. I think these are Jason and I’s favorite muffins to date.
They’re PACKED with flavor and all that healthy goodness you would want in an on-the-go breakfast muffin. Also, can I say that they’re SO moist and tender and fluffy? Please give these a try!
I have a brand new video below so you can watch and see how easy it is to put this together!!
I’m sure you’re reading “whole wheat muffins” and thinking, “I bet they are dry like no other.” I’m here to prove you wrong! These are the fluffiest whole wheat muffins I’ve ever developed and look at the dome on them! They rise beautifully and the orange flavor is so prominent.
Jason texted me at work one day and said, “these muffins.”
And I replied, “so fluffy and moist, right?” and he said, “yep.”
Just LOOK at all those air pockets and the flecks of carrots and oats! I wish you could smell or even taste these. The orange scent is intoxicating.
I’m on batch four of these muffins.
Seriously, it’s going to be a Sunday tradition now to bake them for the week. They’re honest to good the perfect on-the-go breakfast for busy lifestyles!
I have even had one an hour before working out to keep me energized!
Spiced Orange and Carrot Whole Wheat Muffins
- 1 3/4 cups whole wheat flour
- 1/2 cup old-fashioned oats, plus more for topping
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup coconut sugar (you may use dark brown sugar)
- 3/4 cup orange juice , any variety
- 1/4 cup unsweetened almond milk
- Zest of 1 large orange, about 2 tablespoons
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup melted coconut oil
- 1 cup finely grated carrots
- Line a 12-cup muffin pan with muffin liners and spray muffin liners with coconut oil cooking spray or your preferred cooking spray. This is a must, otherwise, the muffins will stick to the muffin liner. Set aside and preheat oven to 400 degrees Fahrenheit.
- In a large bowl, whisk together all the dry ingredients: flour, oats, spices, baking powder, baking soda, salt, and coconut sugar.
- In a large measuring cup, add orange juice, almond milk, orange zest, eggs, and vanilla extract. Whisk to incorporate.
- Make a well in the center of the dry ingredients and pour the coconut oil into the center and gently incorporate until mixture is slightly wet; it doesn't all have to be combined.
- Pour the measuring cup of liquid ingredients into the batter then using a spatula, mix and fold until everything is incorporated.
- Add the grated carrots and fold into mixture.
- Using a large ice cream scoop, fill lined muffin cups with batter. I tend to fill right up to the top, more than 3/4 full.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.