Recipe: Carrot Cinnamon Muffins

A girl can only subsist on gels and bars for so long before she begins to yearn for some real food mid-ride. Some of my favorite bites include salted nuts and dried fruits like dates, apricots and cherries. But after a couple of hours in the saddle, I need something with real substance, but that is easy to eat and won’t weigh me down. Enter the muffin. And I’m not talking about the softball-size grease bombs common to bakeries and delis. With a few healthy modifications, muffins can morph into a backpocket superhero or a pre-ride pick-me-up. Stay tuned for more ride recipes. But first, one of my favorites, the carrot cinnamon muffin. 

carrot cinnamon muffin recipe









  • 3/4 C. whole wheat flour
  • 1/2 C. oat flour (or all-purpose flour)
  • 1 tsp. cinnamon
  • 2 Tbsp. wheat germ
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/8 tsp. salt
  • 1/3 C. vegetable oil
  • 1/3 C. buttermilk*
  • 2 large eggs
  • 2 C. finely shredded carrots (about 4-5, depending on size)
  • 1/2 C. light brown sugar

*Don’t have buttermilk? Place a tablespoon of white vinegar or lemon juice in a measuring cup. Fill with milk until it reaches one cup. Let stand for five minutes.


Preheat oven to 350 degrees. Line a muffin tin with paper cups or skip the cups and grease the tin instead. In a large bowl, whisk together all of the dry ingredients. In a separate bowl, whisk oil, buttermilk, eggs, carrots and brown sugar together. Fold the wet ingredients into the dry, mixing until they are just combined. Lumps are good! Do not overmix. Spoon the batter into the cups and bake for approximately 20-22 minutes or until a toothpick is inserted into the muffin and comes out clean. Remove from tins and cool on a wire rack. Serves 12




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