Wholemeal Carrot Cake Muffins

Wholemeal Carrot Cake Muffins


41 people made this

About this recipe: These muffins are made with wholemeal flour and are ultra-healthy. If you want juicy raisins in your muffins, soak the raisins in hot water for 30 minutes, drain and continue with the recipe.


Makes: 14 muffins

  • 250g wholemeal flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 125ml vanilla yoghurt
  • 4 tablespoons vegetable oil
  • 5 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange juice
  • 115g carrot, peeled and grated
  • 70g raisins

Prep:15min  ›  Cook:15min  ›  Extra time:10min cooling  ›  Ready in:40min 

  1. Preheat an oven to 180 C / Gas 4. Grease 14 muffin cups or line with cases.
  2. Combine flour, bicarbonate of soda, pumpkin pie spice and salt in a bowl. Whisk together yoghurt, vegetable oil, honey, vanilla extract and orange juice in a separate bowl. Gently fold carrots into the yoghurt mixture. Stir yoghurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  3. Bake in the preheated oven until a cocktail stick inserted into the centre comes out clean, 12 to 13 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

Pumpkin pie spice

Can be found online. Alternatively you can make your own by mixing together ground cinnamon, ground ginger, ground allspice, ground cloves and ground nutmeg.

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Reviews (2)


A good recipe but I might try an extra tablespoon of honey next time as I thought the mixture a little dry. - 27 Sep 2015


This is a great recipe! The first time I tried it with a half teaspoon of salt, you could actually taste the salt which was a little unpleasant - in the second batch I just added a pinch - and they were perfect ;0). The measures made 12 good size muffins. - 31 Mar 2014

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