Delicious apple carrot muffins are a great way to indulge in the fall harvest season and get breakfast on the table in a hurry.
These moist muffins are easy to bake up and full of flavor sure to please the whole family!
Whether you need a simple grab and go snack or something to complete a more a brunch spread these tasty muffins full of fruit and vegetable are sure to fit the bill.
Like all of my favorite muffins, the original recipe is simple and uncomplicated. Many, if not all, of the ingredients are already in your pantry.
I went with basic all-purpose flour here for ease. You could easily subtitute some whole wheat or white whole wheat flour if desired.
Ground cinnamon is easy and likely in the pantry. Feel free to skip the spice, if desired.
Alternatively, add whatever spices you prefer – ginger would be quite nice, for example.
I went with melted butter for ease here, however; you could substitute vegetable oil or melted coconut oil instead if you prefer.
Pureed, unsweetened applesauce would also work and lower the fat content.
Regular cow’s milk works fine but if you want to keep it dairy free use almond milk or any other alternative milk you prefer.
1 large carrot should provide the 1 cup of grated carrot needed. I used a box grater to do mine but you could use a food processor if desired.
Don’t worry about the type of apple – just use whatever fresh apples you have on hand. Something local is always my favorite, something flavorful.
I chopped the apples into small pieces because Iiked the textural contrast, however you could use grated apple instead if you prefer to match the carrot.
How to Serve
No reason to get fancy here, serve the muffins with your favorite breakfast beverage, like a cup of coffee, or glass of milk and call it good.
For something more filling, serve the muffins alongside some eggs or fresh fruit. Definitely add them to a brunch buffett.
Tuck muffins into lunch boxes for an easy way to fill out a midday meal.
How to Store
Keep any fresh muffins in an airtight container where they should stay fresh up to 5 days when stored at room temperature.
For longer term storage, place the baked and cooled muffins in a plastic bag and freeze. Use up frozen muffins within 6 months.
Let frozen muffins thaw on the counter or warm up in the microwave to get an early morning off to a great start!
Looking for more delicious muffin recipes for fall?
Our apple oatmeal muffins are sure to fill you up with their whole grain goodness.
Carrot raisin muffins are sweet and easy for more vegetable in the most important meal of the day.
- 1 1/2 Cups Unbleached, All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 1/3 Cup Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1/4 Cup Melted Butter
- 3/4 Cup Milk
- 1 Cup Grated Carrots
- 1 Cup Diced Apple
- Preheat oven to 400 degrees Fahrenheit.
- Grease a standard muffin tin.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and cinnamon in a large bowl. Set aside.
- In a medium bowl, whisk together melted butter, egg, vanilla, milk, and sugar until completely emulsified.
- Pour the wet ingredients into the dry ingredients and mix until almost combined.
- Fold in the grated carrots and apples and stir until completely combined.
- Divide the batter among the 12 muffin cups evenly.
- Bake muffins in the preheated oven for 18 to 20 minutes. An inserted toothpick will come out clean.
- Cool on a wire rack for 5 minutes.
- Remove from the muffin tin and cool completely on wire racks.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 184mgCarbohydrates: 21gFiber: 1gSugar: 8gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.