Whole Wheat/Carrot Muffins

Whole Wheat/carrot Muffins

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Amy Alusa


This recipe is from a close friend, I know through my church group. Her name is Teala Wilson. Our families love them so I'll bet you will too! Especially if you are wanting to use more whole wheat in your diet!


★★★★★ 1 vote

makes 12 mufins
10 Min
25 Min


  • 2 c
    whole wheat
  • 2 c
    carrots, grated
  • 1 c
    pecans, chopped
  • 2 c
    canola oil
  • 1/2 c
  • 6
  • 1 tsp
    pure vanilla extract
  • 1 tsp
    scant baking soda
  • 2 Tbsp
    ground nutmeg

How to Make Whole Wheat/Carrot Muffins


  1. Prepare nuts and carrots, set aside. Preheat oven to 350 degrees. Separate all 6 eggs. In a large bowl combine flour, nutmeg and baking soda, set aside.
  2. Beat egg whites until stiff, set aside. Mix dry ingredients in with the oil mixture. Add carrots and nuts. Then gently fold in egg whites. Pour into greased or vegetable sprayed (use butter flavored)muffin cups. Her mom says she even greases the paper muffin cup liners, as it makes them come off easier, without taking the whole muffin with them!
  3. Bake at 350 degrees for 20-30 minutes. Let cool or eat warm with butter or frost as cupcakes! Enjoy!

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About Whole Wheat/Carrot Muffins

Course/Dish: Muffins

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