Carrot muffins

Sep, 11, 2012

I promised Bella I would make muffins for her to bring to school, and since I know she loves carrot cake I made a carrot care inspired muffin, which I would presume is a lot healthier. These muffins made my house smell so good and even reminded me of Christmas. Hard to have that feeling when it’s in the upper 80’sF outside.

  •  1 cup rolled oats
  • 1 1/2 cups white whole wheat spelt flour
  • 1/2 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups plain milk
  • 1/4 cup grated apple
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded carrots


  • Preheat the oven to 400 and grease your muffin pan.
  • Process oats in blender until finely ground.
  • In a large bowl, whisk together oats, flour, brown sugar, baking powder, baking soda, salt, and spice.
  • In small bowl, whisk milk, grated apple, oil, and vanilla.
  • Stir into dry ingredients until moistened.
  • Fold in carrots.
  • Spoon batter into prepared pan (cups will be very full).
  • Bake 23 to 27 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Remove to cooking rack.

Fredrika Syren

Fredrika Syren is an environmental activist and writer. In 2016, she founded the website Green-Mom.com where she shared her family’s journey of living zero waste. She lives in San Diego, California with her husband James and their children Bella, Noah, and Liam. Fredrika and her family were recently featured in the documentary Zero Time to Waste. Fredrika is also the author of Zero Waste for Families - A Practical Guidebook (which you can buy on this site)

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