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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
Equipment
Ingredients
- 1 ¾ cups (210 g) whole wheat flour
- ½ cup (41 g) old-fashioned oats, plus more for topping
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup (120 g) coconut sugar, (you may use dark brown sugar)
- ¾ cup (177 ml) orange juice, any variety
- ¼ cup (59 ml) unsweetened almond milk
- Zest of 1 large orange, about 2 tablespoons
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (118 ml) melted coconut oil
- 1 cup (128 g) finely grated carrots
Instructions
- 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 °F (204 °C)
- 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.
Can I use canola oil and 2 percent milk
sure
Made these this morning using the orange peel as the muffin liner. Turned out fantastic!
Can I use water or skimmed milk instead of almond milk?
yep! i would probably use skimmed milk
I have just finished baking these muffins and everyone agrees they smell and taste amazing. I have just discovered your site and am excited to try many more recipes.
Thank you! These are one of my favorite muffins. The smell is incredible!
The ratio of wet to dry ingredients is off:
Needed to add another 1/3 c of flour and some more oats.
2 oranges yielded about 1 tbs of zest. You said one orange and 2 tbs – perhaps you meant 2 tsp
It took almost 2 oranges to yield 3/4 c orange juice
Spices were great
hi barbara! appreciate your insight. i have made this muffin recipe countless times with the recipe as written and haven’t had issues, but i’m glad you were able to work around it. baking can differ for everyone, especially since we don’t do them here by weight. the way you scoop your flour, etc. can affect how your batter turns out, which is why you probably needed more flour and some more oats. additionally, i had LARGE oranges here in the summer when i developed this recipe so i definitely got 2 tbsp. of zest! but glad you were able to tweak/figure it out. as for the orange juice you speak of…you don’t actually squeeze the orange for the orange juice. you just use the zest from it. the 3/4 of orange juice in the recipe means the actual orange juice you get from the carton.
I tried this recipe out !! It’s just too yummy and so much flavour.. wow ! Thank you so much for sharing this recipe Julie ?
So great to hear this! I’m glad you enjoyed!
I have a coconut allergy, so would butter be ok to substitute in these? They sound amazing!
Yes, definitely!
Is this recipe no longer available? There is nothing to click on to follow through. thnx!
Oh geez, my bad!!! I switched recipe plugins and I forgot to re-insert it. It’s there again!! Thanks for the heads up!!
These look great! I can’t wait to try them. I’m always on the lookout for a good whole grain muffin recipe.
hi i just wanted to say that the muffins were really fabulous!! So fluffy and good!! I swapped all the healthy ingredients for the regular ones, like reg milk, vegetable oil etc. Followed the rest to a tee. Came out superb! Thank you!
Wonderful!! So glad you enjoyed them :)