Lemony Carrot Muffins
Prep time
Cook time
Total time
These can be made using all white flour - just use 2 & ¼ cups of all purpose flour, instead of the two kinds of flour and wheat germ.
Recipe type: Quick Breads - Muffins
Serves: 12 muffins
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ¼ cup wheat germ
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon fresh nutmeg
  • ¾ cup brown sugar
  • 2 eggs
  • ⅓ cup coconut oil
  • Juice and zest of 1 large lemon [2 if smaller]
  • ¾ cup buttermilk, or plan regular yogurt
  • 2 cups grated carrot
  1. Preheat oven to 400º. Line a regular muffin tin with paper liners or butter the cups generously.
  2. In a large bowl, whisk together the flours, wheat germ, baking powder, salt, cinnamon, ginger, and nutmeg.
  3. In a separate bowl, whisk together the brown sugar and eggs.
  4. Whisk in the coconut oil [which may clump up a bit - no problem] lemon juice and zest and buttermilk.
  5. Mix the carrots into the egg mixture.
  6. Using a large rubber scraper, fold the wet ingredients into the dry. Don't over mix, which will result in a tough texture - a few dry bits here and there are not a problem.
  7. Portion the batter evenly in the muffin tin.
  8. Bake at 400º for 5 minutes, and then lower the heat to 350º and continue for about 25 minutes, turning the tin half way through to ensure even baking.
  9. Test for doneness- a toothpick or skewer inserted near the center of a muffin should have no more than a few moist crumbs on it.
  10. Turn the muffins out on a rack to cool for a bit, and then serve warm with soft butter, cream cheese, jam or whatever you like.
  11. Wrap leftovers tightly - they will stay nice for a few days, though you may want to rewarm them.
Recipe by The Creekside Cook at http://thecreeksidecook.com/lemony-carrot-muffins/