Wholemeal Spelt Carrot Cake Muffins

Serves: 12 muffins (freezer friendly)



  • 1 cup (250 ml) yoghurt
  • 3/4 cup (180 ml) lightly flavoured olive oil
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups plain spelt wholemeal flour
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon, ground
  • 1 teaspoon nutmeg, ground
  • 2 cups grated carrot
  • ½ cup walnuts, roughly chopped (optional)



  • Preheat oven to 180 degrees Celsius.
  • Prepare 12 hole muffin tin with muffin papers (or use non-stick silicon muffin cases)
  • Place the yoghurt, oil, eggs, maple syrup and vanilla extract into a medium mixing bowl and whisk to combine.
  • Place the flour, baking powder, cinnamon and nutmeg into a large mixing bowl and combine.
  • Add wet ingredients to dry ingredients and mix till just combined. Gently fold in carrot and walnuts.
  • Ladle batter into each prepared muffin case, filling until ¾ from the top.
  • Bake for 12-15 minutes or until golden and cooked. Allow to cool slightly before removing the muffins from the tin and placing on a wire rack to cool completely.



  • The use of wholemeal flour, carrot and walnuts creates a high fibre snack which will not only help maintain a healthy digestive system, it will also keep you fuller for longer which aids in weight management and loss.


Recipe from The Balanced Body Australia.