• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Oh She Glows
Menu
  • Recipe Search
  • Cookbook Recipes
  • Recipe Categories
  • App
  • My Cookbooks
  • About
    • Close
Home » Recipes » Breakfast

Carrot Chia Spelt Muffins

January 30, 2010

IMG_0145

It was so beautiful outside last night!

The sky was so clear, but it was –23C last night!

Eric and I sat by the fire all night and watched some shows.

IMG_8300 

Today is a Very Important Day!

I am taking a day off work today, which has not happened since Dec 28th 2009!!!!! The past week and a half was especially crazy as I made and shipped out over 1600 Glo Bars.

I was up at 6:45am this morning because I was so excited and couldn’t sleep! :mrgreen:

So far my day off has included a wonderful fresh juice and Japanese Sencha Green Tea.

 IMG_9455

This was followed by another killer Booty Camp Fitness workout!

Today I did the Phase 2 Intermediate session which was 43 minutes long. I am just loving these workout DVDs so much. The girls are so down to earth and do not intimidate me in the way many fitness instructors do. They are goofy and just plain old fun to watch!

Here I am with the No Meat Athlete Tee that Matt sent me! Thanks Matt!

IMG_8316

I had some carrot juice pulp to use up so I decided to whip up a new muffin recipe.

Recipe: Carrot Chia Spelt Muffins

By: Angela Liddon

Prep Time:
15 min
Cook Time:
25 min
Total Time:
40 min
Yield:
9 big or 12 small muffins

Ingredients

  • Dry:
  • 2 cups spelt flour (See note below)
  • 3 T sugar (I used sucanat, but regular works)
  • 1.5 t pumpkin spice (or mix of 1 t cinnamon and 1/4 t. each of nutmeg and ginger)
  • 1/4 t sea salt
  • 2 t baking powder
  • 1/2 t baking soda
  • 2 T cacao nibs for crunch and nutrition
  • 3 T raisins
  • Wet:
  • 2 T chia seeds (or 2 T ground flax)
  • 1/2 c + 2 T non-dairy milk
  • 1 cup shredded carrot (I used 1/2 cup juice pulp + 1/2 cup shredded carrot)
  • 1.5 t vanilla
  • 1/4 c maple syrup
  • 1 cup sweetened applesauce (or 1 cup mashed banana will work)
  • 1/4 cup extra virgin olive oil

Instructions

  1. Preheat oven to 375F.
  2. Mix dry ingredients together in a large bowl.
  3. Mix wet ingredients together in a medium sized bowl and add wet to dry, mixing until combined.
  4. Spoon into greased muffin tin.
  5. Cook for 25 – 27 min.
Note: You can use other types of flour, but you will likely need to take out the extra 2 T of milk.

Don’t forget all of my recipes are newly updated on my recipe page!

IMG_0167  

chia seeds and Navitas Naturals Cacao Nibs:

IMG_0152

Into the oven they go…

IMG_0153

They rose so well!

IMG_0159

One of our favourite things to do on the weekend is look through the flyers! Yes, we are an 80 year old married couple. :mrgreen:

IMG_0148

What are your weekend rituals that you love to do?

The rest of the day looks like this:

  • Epsom Salt bath (my bootay is killing me!)
  • Yoga
  • Plan Florida Trip with Eric
  • Indigo book store
  • Lululemon
  • Raw Aura restaurant
  • Movie- we planned on Avatar in Imax but it’s sold out again, so we might see another one- suggestions??

Have a great day!

Angela_Signature

More Breakfast Recipes

  • IMG_4746
    Whole-Grain Vegan Carrot Cake Loaf with Lemon Glaze
  • Flax Glowballs
  • Meal Prep Week-Long Power Bowls
  • Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli

Filed Under: Breakfast, Fitness, Muffins/Squares/Quick Breads, Snacks

Subscribe
Notify of
Check this box so that we can filter out the questions and respond to you quicker.
Recipe Rating
Made this recipe? Leave a review.

78 Comments
Inline Feedbacks
View all comments
Hillary @ Nutrition Nut on the Run
16 years ago

I’m so glad you finally took a day off from work! You needed it =) Cute tee – so you.

Reply
Heidi
16 years ago

Hey Angela,
I noticed you’re using sucanat in your oh so delicious looking carrot muffins. What’s the taste of sucanat compared to regular sugar?

AND PLEASE PLEASE go see Avatar in 3D someday! You won’t regret the wait!

Reply
Angela Liddon (Oh She Glows)
Author
Reply to  Heidi
16 years ago

i dont notice a taste difference

Reply
kalli@fitandfortysomething
16 years ago

Perfect Sunday for me is sit in bed and drink my coffee while reading newspaper or internet-walk the puppers, run, grocery shop for week and relax……

Have a great day!

Reply
Lauren @ Eat, Drink, and Be Hopeful
16 years ago

All your muffin recipes look outstanding. I must try this one!

Reply
Anna
16 years ago

I am definitely going to try this recipe. I am ALWAYS up for a healthy new muffin recipe.

Reply
D
15 years ago

I just made this muffins…..and they are PERFECT!!!!! Mrs.Liddon you rock! Thank you!!!

Reply
Amari @ Eat Chic
15 years ago

Made these muffins this morning for breakfast! They were so tasty I had to rave about them on my own blog! Thanks for a great recipe Angela!

Reply
Tamara
15 years ago

Angela, is that Booty Camp DVD available for purchase, or only to those who are members of the fitness club? The workouts sound great!

Reply
yvonne
11 years ago

It is the best recipe among all: not too sweet and feel healthy! – I do keep the fresh applesause rather than banana.

Reply
Sue
8 years ago

I added orange zest from 1 large orange, and sub’d the two tablespoons of ‘milk’ with fresh oj from that orange, and also added toasted walnuts instead of raisins and cacao (kids have something against raisins, and are suspicious of nibs), and topped with walnuts as well.
They turned out really well – and then I realized I forgot the olive oil! Perhaps they’ll be even better next time, when I remember all of the ingredients, lol.

Reply
Kelli Lachance
8 years ago

These were excellent! I used mashed banana instead of applesauce, dairy milk, and left out the 3 tablespoons of sugar. Even without the sugar, they were still lightly sweet and very tasty! My one-year old son also really likes them! Thanks for the great recipe!

Reply
Angela Liddon (Oh She Glows)
Author
Reply to  Kelli Lachance
8 years ago

I’m so glad you enjoyed it (and your 1 year old! I will have to make these for my kiddos :)

Reply
Kelly
6 years ago

Delicious muffins! Thank you, I had a very ripe banana and needed to use some carrots!

Reply
« Previous 1 2 3 4

Primary Sidebar

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Angela

I’m Angela, the founder of Oh She Glows. Since 2008, I’ve been on a journey to glow from the inside out by creating crowd-pleasing plant-based recipes. I’m a New York Times Bestselling cookbook author and award-winning app creator. Click below for my full story!
Read More

Pre-Order Oh She Glows Salads

Trending Now

  • Maple Baked Lentils with Sweet Potato
  • Black Bean and Butternut Squash Burritos
  • Glowing Spiced Lentil Soup

Footer

Oh She Glows

  • My Story
  • The App
  • My Cookbooks
  • OSG in the Media
  • Archives

Popular

  • Recipe Search
  • Recipe Index
  • Cookbook Index
  • My Favourite Skin Care Products
  • My Most-Used Kitchen Tools

Follow on Social Media

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2026 Oh She Glows. All rights reserved. | Privacy Policy | Terms of Service
Want to see more Oh She Glows recipes in your Google results? Click here to add us as a preferred source.

An Elite CafeMedia Food Publisher

Oh She Glows Salads, is here!

Inside my latest cookbook, you’ll find crowd-pleasing plant-based salads, satisfying toppers, bold flavour boosters, and vibrant dressings that will completely change how
you see salads.

Plus…

  • Make-ahead tips and shortcuts
  • Storage and reheating guidance
  • Seasonal salad chapters
  • A delectable plant-based dessert chapter
  • Over 100 full-colour photographs
  • How to craft irresistible salad dressings
Purchase Oh She Glows Salads from Amazon
Purchase Oh She Glows Salads from Barnes & Noble