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Apple carrot muffins are the perfect family muffin. Easy for busy mornings when you just need to grab something and go. Packed with fruits and veggies in every bite, making this a nutritious and delicious way to start your day. Apple carrot muffins are not overly sweet and lend nicely to the natural sweetness of the apples.

This muffin has some fall vibes with the cinnamon and nutmeg. But carrots are actually in season during April so no need to limit the warm spices to October.

Apple carrot muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats (if you don’t have any oats use 1/2 cup of flour as a replacement)
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup grated apple (about 1 large apple)
  • 1 cup grated carrots
  • 1/2 cup maple syrup
  • 1/2 cup butter, melted
  • 1/4 cup milk
  • 2 eggs, whisked
  • 1 teaspoon vanilla
  • 1/4 cup raisins (optional)
  • 1/4 cup nuts (optional) possibly walnut or pecans broken into small pieces
Dry Ingredients
Carrot and apple
Muffin Batter

Tips & Tricks:

  • Muffin Liners: To eliminate extra paper waste consider using silicone muffin liners that can be washed and are non stick. Or you can butter the inside of the muffin tin. These are the liners I use.
  • Sweetness: This recipe has no sugar other than the maple syrup. I tested adding less but it does taste like a “health muffin” for a sweeter alternative you can add some extra syrup of even a few tablespoons of sugar. If you want a sugar free version try using liquid monk-fruit or eyrithrotohl sweetener.
  • Make It Vegan: Use a flax egg, and vegan butter too easily make this a vegan recipe.
  • Batter: If you notice you batter is super dry feel free to add a tbsp or 2 of water to loosen it up.
  • Storage: These muffins will keep for 5-7 days depending on weather you put them in the fridge. Or freeze for up to 3 months.
Muffins in Muffin liners
Muffin Cups
Carrot Apple Muffins

Carrots, apples, and rolled oats have a natural high-fibre content that is great for morning digestion. Though this doesn’t need to just be for breakfast. Pack these as a snack or give them to your kids when they come home from school. You can prep a big batch all at once and take them out of the freezer as desired.

Apple Carrot Muffins
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Apple Carrot Muffins

0 from 0 votes
Course: BreakfastCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on

Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

201

kcal
Total time

30

minutes

Apple carrot muffins are the perfect family muffin. Easy for busy mornings when you just need to grab something and go. Packed with fruits and veggies in every bite.

Ingredients

  • 1 1/2 cups all-purpose flour

  • 1/2 cup rolled oats

  • 2 teaspoon cinnamon

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup grated apple (about 1 large apple)

  • 1 cup grated carrots (about 3 carrots)

  • 1/2 cup maple syrup

  • 1/2 cup butter, melted

  • 1/4 cup milk

  • 2 eggs, whisked

  • 1 teaspoon vanilla

  • 1/4 cup raisins* (optional)

  • 1/2 teaspoon nutmeg

Directions

  • Preheat your oven to 350°F and line muffin tin with baking cups, or use silicone baking liners that are reusable.
  • In a medium bowl, combine all of the dry ingredients (flour, oats, cinnamon, baking powder, baking soda, and salt) stir until well incorporated.
  • In a separate large bowl, combine all of the wet ingredients (grated apple, grated carrots, maple syrup, melted butter, milk, eggs, and vanilla) whisk everything together.
  • Transfer the dry ingredients into the wet ingredients and whisk well until the batter has no clumps. Once the batter is mixed, add the raisins or nuts and fold in gently if you want too.
  • Divide the batter evenly across the muffins cups.
  • Bake for 20-22 minutes until a toothpick inserted into a muffin comes out clean.
  • Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
  • The muffins can be served immediately, stored at room temperature for 5 days and up to 7 days or frozen for up to 3 months.

Notes

  • Serving Size: 1, Calories 201, Total Fat 8.9g (11% Daily Value), Saturated Fat 5.2g (26% Daily Value), Cholesterol 48mg (16% Daily Value), Sodium 277mg (12% Daily Value), Carbohydrate 27.4g (10% Daily Value), Dietary Fiber 1.7g (6% Daily Value), Sugars 10.6g, Protein 3.4g

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