Spicy Orange and Carrot Muffins

I love the spicy aroma that surrounds my kitchen when making these muffins. I absolutely love the combination of orange and spice, it is so divine. These muffins contain vitamin A, fibre, antioxidants and healthy omega 3 fatty acids from the walnuts. They also contain vitamin E and the kind that is particularly beneficial for the cardiovascular health of men. Walnuts are good for women as well though so these muffins should be enjoyed by both males and females (and those that are undecided).

Note that I prefer to use a silicone muffins pan when making muffins, they are much easier to work with than traditional muffins pans.

This recipe is:

  • Lactose (dairy) free

This recipe is easy to make:

  • Nut free

Spicy Orange and Carrot Muffins

Makes 10-12 muffins


  • 280 grams (10 oz) spelt flour
  • 2½ teaspoons aluminium and gluten free baking powder
  • ½ teaspoon salt (Himalaya or sea salt)
  • 1½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Zest of one orange (finely grated)
  • 110 grams (3¾ oz) carrots, peeled and grated fairly finely
  • 2 eggs (please use free range eggs)
  • 90 grams (3¼ oz) rapadura cane sugar (or any other cane sugar)
  • 125 millilitres (4¼ fluid oz) apple sauce
  • 30 millilitres (1 fluid oz) orange juice (if needed)
  • 1 tablespoon coconut oil
  • 85 grams (3 oz) raisins or sultanas
  • 50 grams (1¾ oz) pecan nuts or walnuts, chopped finely (optional)


  1. In a large bowl, sift together the 280 grams spelt flour, 1½ teaspoon ground cinnamon, ½ teaspoon salt, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves and 2½ teaspoons baking powder.
  2. Zest the orange (grate finely).
  3. Peel the 110 grams carrots and grate fairly finely.
  4. Chop the 50 grams pecans or walnuts and set aside.
  5. In a separate, medium bowl combine the 2 eggs, 90 grams cane sugar, 125 millilitres apple sauce and 1 tablespoon coconut oil. Mix well.
  6. With a large wooden spoon, fold the wet ingredients into the dry ingredients. Do this swiftly and do not stir, only fold approximately 8-10 times.
  7. Add the orange zest and the grated carrot and fold a few times.
  8. The batter will look fairly ugly but this is fine since it will ensure that the muffins will be light. The batter should not be too dry. It should run slowly off a wooden spoon in large clumps. Add the 30 millilitres orange juice (or less/more) if needed.
  9. Lightly grease the silicone muffin pan with a few drops coconut oil and fill each cup two thirds to the rim.
  10. Sprinkle the chopped pecans on top of the muffins.
  11. Bake at 190 degrees Celsius/375 Fahrenheit/Gas Mark 5, for 20-25 minutes.
  12. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack. Let cool completely if using a silicone muffins pan as the muffins will be easier to remove.


  • You can use organic baby food instead of the apple sauce. Use baby food with blueberries, apples, apricots or pears. Just make sure they are without added sugar.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
  • You can use whole wheat flour instead of the spelt flour.
  • The muffins freeze well.