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Recipe: Whole Wheat Carrot Muffins

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Servings 12 Regular Sized Muffins


  • A measuring scale
  • An oven (the Oven Toaster Grill kind)
  • A whisk / wooden spoon to mix the batter
  • A muffin tray (either metal or silicone)
  • If using a metal muffin tray, you’ll also need muffin/ cupcake liners


  • 2 Eggs
  • 175 ml Sunflower Oil
  • 75 gms Brown Sugar
  • 200 gms Whole Wheat Flour [I actually used multi-grain atta]
  • ¾ tsp Baking Powder
  • ¾ tsp Baking Soda
  • tsp Salt [a pinch]
  • tsp Ground Cinnamon
  • cup Milk [cold]
  • 200 gms Grated Carrots [roughly 2 medium sized carrots, peeled and grated]
  • 100 gms Raisins
  • 50 gms Walnuts [chopped]


  • Pre-heat the oven to 170° C.
  • Whisk together the eggs and oil in a large bowl until well combined.
  • Add the brown sugar and continue to whisk until it dissolves.
  • Sift the whole wheat flour, baking powder, powdered cinnamon1 and salt into the bowl. Whisk again until it comes together as a batter.
  • Add a quarter cup of cold milk to loosen the batter up.
  • Fold in the grated carrot.
  • Fold in the raisins and walnuts(optional). Reserve 4 – 5 tsps of chopped walnuts to top the muffins later.
  • Line the baking tray with muffin liners2, and fill each cup with batter to about 3/4th its full capacity3. Top each muffin with pieces of the reserved walnut. Here's what the muffins look like before going into the oven:
  • Bake at 170° C for 25 mins or until done. To check if done, poke a skewer or toothpick into the middle of a muffin and draw it out; if it comes out clean, the muffins are done! If not, bake for a further 3 – 4 mins. Here's what they look like once baked!
Keyword Breakfast Muffins, Breakfast recipe, Carrot Muffins, Cinnamon Carrot Muffin, Healthy-ish Muffins, Muffin Recipe, Whole Wheat Muffins