Spelt Carrot and Orange Breakfast Muffins

These muffins use whole spelt flour, which has a gentler texture than whole wheat and a mild nuttiness that pairs well with carrot and orange.

Grated carrot does the work of keeping the crumb moist. You don't need oil or butter in large amounts - the carrot handles most of that.

Fresh orange zest and a little juice give a clean citrus note throughout. It's not sharp, just bright enough to balance the earthy spelt.

The batter comes together in one bowl in about 15 minutes. They bake in under 25 minutes and stay soft for two to three days on the counter.

Why You'll Love This Recipe

One bowl, minimal cleanup, ready in 40 minutes
Whole spelt flour gives a light, nutty crumb
Naturally sweetened with honey and fresh orange
Freezes well for stress-free weekday mornings

Spelt muffin batter being folded in a ceramic bowl showing grated carrot and orange zest throughout

Ingredient Notes

Whole spelt flour: Whole spelt gives a slightly denser, nutty crumb. You can use white spelt flour for a lighter texture, but reduce the liquid by 1 tablespoon as it absorbs less.
Grated carrot: Grate it finely so it blends into the crumb rather than sitting in chunks. One medium carrot gives roughly 100 g.
Orange zest and juice: Use unwaxed oranges if possible. The zest carries most of the flavour - don't skip it in favour of extra juice.
Honey: Runny honey mixes in easily. Maple syrup works as a 1:1 swap if you want a vegan version.
Eggs: Two medium eggs give structure. A flax egg (1 tbsp ground flax + 3 tbsp water per egg) works for an egg-free version, though the texture is slightly denser.
Sunflower oil: A neutral oil keeps the muffins moist without competing with the orange flavour. Melted coconut oil or light olive oil both work here.

Two spelt carrot muffins on a ceramic plate with Greek yogurt and a glass of fresh orange juice

Prep Time 15 mins

Cook Time 22 mins

Rest Time 3 mins

Total Time 40 mins

Cooking Method: Oven

Cuisine: British

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 190 C

Servings: 12

Estimated Cost: 0.55

Calories: 195

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), dairy-free adaptable, High Fiber, Vegetarian

Description

Whole spelt flour keeps these muffins tender with a slightly nutty crumb, while grated carrot adds moisture and orange zest lifts the flavour without extra sugar.

Ingredients

Dry ingredients

250 g whole spelt flour
2 tsp baking powder
0.5 tsp baking soda
1 tsp ground cinnamon
0.25 tsp fine sea salt

Wet ingredients

2 eggs, medium (room temperature)
80 ml runny honey (or maple syrup for vegan version)
80 ml sunflower oil
100 ml plain whole milk yogurt (or dairy-free yogurt)
1 large orange orange zest (unwaxed preferred)
60 ml fresh orange juice (from the same orange)
1 tsp vanilla extract

Add-ins

150 g carrot, finely grated (about 2 medium carrots)
2 tbsp rolled oats (optional, for topping)

Instructions

1
Heat the oven to 190 C / 375 F. Line a 12-hole muffin tin with paper cases.
2
In a large bowl, whisk together the whole spelt flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
3
In a separate jug, whisk the eggs, honey, sunflower oil, yogurt, orange zest, orange juice, and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients. Stir with a silicone spatula until just combined - the batter will look slightly rough and that's fine. Do not overmix.
5
Fold in the finely grated carrot with two or three more strokes until it's evenly distributed through the batter.
6
Let the batter rest for 3 minutes so the spelt flour fully absorbs the liquid.
7
Divide the batter evenly between the 12 muffin cases, filling each three-quarters full. Scatter rolled oats on top if using.
8
Bake for 20 to 22 minutes until the tops are golden and spring back when pressed lightly in the centre.
9
Cool in the tin for 5 minutes, then transfer to a wire rack. Cool for at least 10 minutes before eating or storing.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 195kcal

% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Cholesterol 32mg11%
Sodium 145mg7%
Potassium 175mg5%
Total Carbohydrate 28g10%
Dietary Fiber 3g12%
Sugars 11g
Protein 5g10%

Vitamin A 2100 IU
Vitamin C 8 mg
Calcium 65 mg
Iron 2 mg
Vitamin D 10 IU
Vitamin E 2 mg
Vitamin K 4 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 22 mcg
Vitamin B12 0.1 mcg
Phosphorus 130 mg
Magnesium 30 mg
Zinc 1.0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Rest the batter for 5 minutes before baking so the spelt flour fully absorbs the liquid.
Do not overfill muffin cases - three-quarters full gives the best dome.
Finely grated carrot (not coarse) keeps the crumb even and moist throughout.
Cool muffins on a wire rack for at least 10 minutes before storing to prevent condensation.
Use room temperature eggs and oil so the batter combines smoothly without lumps.

Keywords: spelt carrot orange muffins, spelt breakfast muffins, wholegrain muffins, carrot orange muffins, healthy spelt muffins

Equipment

12-hole muffin tin
paper muffin cases
large mixing bowl
box grater
wooden spoon or silicone spatula
wire cooling rack

Tips

Grate the carrot on the fine side of the box grater so it disappears into the crumb.
Do not overmix once the flour goes in - stir until just combined to keep the texture light.
Fill muffin cases three-quarters full so the tops dome rather than spread flat.
Zest the orange before juicing - it's much easier before the fruit is squeezed.
Test doneness by pressing the top lightly - it should spring back without leaving an indent.

Variations

Add 1 tsp ground ginger and a pinch of cardamom for a warmer, spiced version.
Fold in 40 g of raisins or dried cranberries for a fruit-filled variation with extra natural sweetness.
Swap honey for maple syrup and use flax eggs to make the muffins fully vegan.

Storage and Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days. The texture stays soft on day two and three.

For longer storage, wrap each muffin individually in cling film and freeze for up to 2 months. Defrost overnight at room temperature or for 20 to 30 seconds in the microwave.

Avoid refrigerating - the fridge dries out the crumb faster than leaving them at room temperature.

Serving Suggestions

These muffins work well on their own as a breakfast grab-and-go. A spread of almond butter or a thin layer of cream cheese adds protein if you want something more filling.

For a brunch spread, pair them with plain Greek yogurt and sliced fruit. The mild sweetness of the muffins balances well against the tartness of yogurt.

They also work as an afternoon snack with a cup of tea. The orange and spelt flavour holds up without tasting overly sweet at any hour.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-carrot-orange-breakfast-muffins/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!