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Sprouted Wheat Carrot Muffins

Warm and fragrant carrot cake goodness inside a sprouted whole grain muffin!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 muffins

What You'll Need:

  • 2 cups Second Spring Sprouted Wheat Flour (spooned & leveled, see notes above)
  • 1 ½ cups grated carrot (about 2 med-large carrots)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 3 eggs
  • 1 tsp vanilla
  • ⅓ cup chopped walnuts
  • ½ cup raisins

How To Make It:

  • Preheat oven to 190°C. Line a muffin tin with paper or silicone baking cups.
  • Peel and grate carrots, set aside.
  • In a large bowl, combine sprouted wheat flour, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
  • Add wet ingredients and carrot to the dry mixture and mix until fully combined. Fold in walnuts and raisins.
  • Divide batter evenly into 12 muffin cups and bake for 18-22 minutes, until a toothpick comes out clean. Remove from the tin and cool on a wire rack before serving.