Carrot-Lemon Muffins

I started my latest baking adventure by having a good rummage in the fridge. With Fall in the air, I’ve been making a lot of IMG_1185_resizesquash and carrot soups lately. And so, throughout the course of my rummaging, I discovered a surplus of lonely-looking carrots hanging out in the bottom of my crisper. I just knew I could put a least a couple of them to good use.

Lo and behold, my latest offering: Carrot-Lemon Muffins!

In keeping with my healthy baking kick, I’ve made these cupcakes with mostly whole wheat flour, and their vegan to boot!

These muffins are perfect for a quick grab-and-go breakfast or three o’clock snack. I plan to enjoy mine later tonight with a hot cup of tea while watching the latest episode of Coronation Street. (We all have our guilty pleasures.)

Wishing you sweet satisfaction,




Carrot-Lemon Muffins


1 cup whole wheat flour

1/2 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp salt

1/2 cup canola oil

2/3 cup brown sugar

2 Tbsp white sugar

1/3 cup water

1 Tbsp white vinegar

Juice of 1 lemon

Zest of 1 lemon

1 cup carrot, grated


1. Preheat oven to 350 degrees. Line muffin pan and set aside.

2. Wash, peel and grate 1 cup of carrots. I used one large carrot, but if you are using smaller carrots you might require a couple. Set aside.

3. Zest and juice one lemon. Set aside.

4. In a medium bowl, whisk together flours, baking powder, baking soda, cinnamon, ginger and salt. Set aside.

5. Using a stand mixer, combine oil and sugars. Add water, vinegar and lemon juice. Add grated carrot and lemon zest.

6. With the stand mixer set at a low speed, add 1/3 of the dry ingredients to the wet at a time. Scrape down the sides of the bowl with a spatula. Mix only until just combined.

7. Fill the muffin liners 3/4 of the way. Bake for 22 to 25 minutes. Allow to cool for 10 minutes in the baking tray, then transfer to a wire rack to cool completely. Enjoy!!   (Note: I bet this would also make a lovely loaf. In that case, bake for 1 hour.)


6 thoughts on “Carrot-Lemon Muffins

Add yours

  1. looks good! Thanks much for coming over to food for fun’s crackalackin’ cracker post :-) Love muffins as they’re good for breakfast, snack, lunch, dessert, supper, midnight snack, … lol, when are muffins not good? Never, that’s when.

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