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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.

Incredibly flavorful, moist, and fluffy muffins for a quick on-the-go breakfast! Warm spices, orange and carrots make this spiced orange and carrot whole wheat muffin so tender and full of healthy goodness for your mornings!
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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!!

Incredibly flavorful, moist, and fluffy muffins for a quick on-the-go breakfast! Warm spices, orange and carrots make this spiced orange and carrot whole wheat muffin so tender and full of healthy goodness for your mornings!

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.

Incredibly flavorful, moist, and fluffy muffins for a quick on-the-go breakfast! Warm spices, orange and carrots make this spiced orange and carrot whole wheat muffin so tender and full of healthy goodness for your mornings!

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.

Incredibly flavorful, moist, and fluffy muffins for a quick on-the-go breakfast! Warm spices, orange and carrots make this spiced orange and carrot whole wheat muffin so tender and full of healthy goodness for your mornings!
Incredibly flavorful, moist, and fluffy muffins for a quick on-the-go breakfast! Warm spices, orange and carrots make this spiced orange and carrot whole wheat muffin so tender and full of healthy goodness for your mornings!

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!

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5 from 10 votes

Spiced Orange and Carrot Whole Wheat Muffins

Incredibly flavorful, moist, and fluffy muffins for a quick on-the-go breakfast! Warm spices, orange and carrots make these muffins so tender and full of healthy goodness for your mornings!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 1 dozen

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.

Video

Nutrition

Serving: 1muffin, Calories: 237kcal, Carbohydrates: 32g, Protein: 5g, Fat: 11g, Saturated Fat: 8g, Fiber: 3g, Sugar: 14g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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40 Comments

  1. Seriously the best muffin I have ever made. It’s delicious, thank you so much for sharing this recipe

  2. Absolutely love these muffins! They’re a favourite in our house. Kids love them as well. Wouldn’t change a thing :)

  3. Delicious! I made a few substitutions based on what ingredients I have in my pantry (subbed soy milk for almond milk, light brown sugar instead of coconut sugar, and did melted butter instead of coconut oil). They turned out beautifully. Thanks for the recipe!

  4. These were amazing. I added a few Tbsp of unsweetened coconut and dried cranberries. Mixed oil in with wet ingredients. Will do it correctly the next time. Really good. Thanks . Great way to use up oranges and I have all the spices

  5. I’M sooo glad I found this recipe!
    These are a perfect on-the-go breakfast or mid-morning snack. I substituted greek yogurt for the coconut oil and brought the per/muffin fat down from 11 grams to about 2 grams. Delicious.