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Savory Carrot Muffins

These savory carrot muffins are easy to make and a perfect alternative to the traditional ones. Without any added sugar, they make a great healthy snack. They are perfect for breakfast and can also be served with soup or salad.

Savory carrot muffins on a cutting board.

This summer hasn’t been super hot and maybe it’s a good thing because I can experiment with baking.

So, lately, I’ve been on a mission to make savory muffins. I’ve tried a few different recipes to compare and see which one I like best. I can’t say that my previous attempts failed. It’s just I wasn’t completely happy about them.

That’s until I made these carrot muffins.

And the way the pictures turned out, I think I should have called them Sunny Carrot Muffins because each muffin looks like a mini sun:

Savory carrot muffins on a cooling rack.

They will keep well in the fridge in a glass container with a tight lid for about 5 days.

Broken up muffin on a plate.

And if you want to try sweet muffins made with spelt flour, try these Healthy Spelt Raspberry Muffins.

Carrot muffins on a cooling rack.

savory carrot muffins

Savory Carrot Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

These Savory Carrot Muffins make a great healthy snack. Perfect for breakfast and can also be served with soup or salad. Very easy to make.


  • 4 Tbsp olive oil (2 Tbsp for cooking carrots + 2 Tbsp for the batter)
  • 4 medium carrots, grated (about 2 1/2 cup)
  • 1 1/4 cup your favorite non-dairy or cow's milk
  • 2 eggs, beaten
  • 1 1/2 cup whole spelt flour
  • 1 Tbsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1/2 tsp salt


  1. Preheat the oven to 375F.
  2. In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the grated carrots and cook, stirring occasionally, until the carrots are cooked through, for about 8 to 10 minutes. Make sure not to overcook the carrots.
  3. In the meantime, put the whole spelt flour, baking powder, garlic powder, ground coriander, and salt into a bowl. Mix to combine.
  4. In a different bowl, add the eggs, milk and 2 tablespoons of olive oil. Stir to combine. Add the cooked carrots and mix just until combined.
  5. Add the dry ingredients to the wet ingredients and mix.
  6. Spoon the batter into the muffin pan, dividing evenly. Bake in the preheated oven for 35 minutes.
Nutrition Information
Yield 12 Serving Size 1 muffin
Amount Per Serving Calories 137Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5.6gCholesterol 26.7mgSodium 231.5mgCarbohydrates 17.8gFiber 3.2gSugar 2.5gProtein 4.4g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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Saturday 11th of September 2021

Okay to substitute GF flour?


Sunday 9th of February 2020

Thanks for a decent savory muffin recipe.Loved it as it. And I'm thinking to try this again and diversify the ingredients for more savory muffin ideas.

Maria Ushakova

Thursday 13th of February 2020

So glad you like it! Thank you for taking the time to leave a comment :)


Saturday 13th of May 2017

Here is my story on these muffins:

I did not have coriander on hand so I instead used some cumin. Then, realizing I had overlooked that the recipe called for spelt flour but feeling confident that I was clever enough to overcome the coriander problem, instead went with 1 C. all-purpose and 1/2 C. oat flour. BIG MISTAKE. I ended up having to bake them for nearly twice as long :/ But that was my bad, not yours. These tasted absolutely delicious! Next time I won't succumb to my hubris, and will follow the recipe exactly!

Maria Ushakova

Sunday 14th of May 2017

Ha-ha, your comment made me laugh! Well, I am glad that you still enjoyed the muffins. Actually, I think that cumin with carrots is an interesting combination. In case you decide to make them again, I thought I would mention that the recipe is for whole-spelt flour (whole-spelt and plain spelt flours are quite different, just like all-purpose and whole wheat flours). :)

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