Easy & Moist Carrot Apple Muffins Recipe

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.

Ingredients

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.

Flour Choices

I went with basic all-purpose flour here for ease. You could easily subtitute some whole wheat or white whole wheat flour if desired.

Spices

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.

Fat Choices

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.

Milk Choices

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.

Carrots

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.

Apples

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.