Apple Carrot Muffins

Why I Love This Recipe

I love this recipe because it’s easy to make, full of nutritious ingredients, and endlessly adaptable. The combination of apple and carrot gives these muffins a tender texture and just the right amount of sweetness. I also like that they freeze well and taste great warm or cold—ideal for busy mornings or prepping ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups (190 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp nutmeg (optional)

• ¼ tsp salt

• ½ cup (100 g) sugar or brown sugar

• 2 large eggs

• ⅓ cup (80 ml) oil or melted butter

• 1 tsp vanilla extract

• 1 cup grated apple

• 1 cup grated carrot

• ¼ cup milk or yogurt

• Optional: ¼ cup chopped walnuts, raisins, or shredded coconut

Directions

1. I preheat the oven to 180°C (350°F) and prepare a muffin tin with paper liners or a light coating of oil.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a separate large bowl, I whisk the eggs, sugar, oil (or melted butter), and vanilla extract until smooth.

4. I stir in the grated apple and carrot until well combined.

5. I gently fold the dry ingredients into the wet mixture, being careful not to overmix.

6. If I’m adding extras like nuts, raisins, or coconut, I fold them in at this stage.

7. I spoon the batter into the prepared muffin cups, filling each about ¾ full.

8. I bake the muffins for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

• Yield: 12 muffins

• Prep Time: 10 minutes

• Cook Time: 18–22 minutes

• Total Time: 30–35 minutes

Variations

• I sometimes add a handful of oats for a heartier texture.

• Swapping the sugar for maple syrup or honey gives a natural, slightly deeper sweetness.

• If I want extra protein, I stir in a spoonful of chia seeds or flaxseed meal.

• For more spice, I add a pinch of ginger or cardamom to the batter.

• If I’m baking for kids, I often skip the nuts and use mini chocolate chips instead for a fun twist.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. For longer storage, I freeze them and reheat in the microwave or toaster oven. They taste great warmed with a pat of butter or spread of cream cheese.

FAQs

Can I use whole wheat flour instead of all-purpose?

Yes, I’ve used half or all whole wheat flour. The muffins will be a little denser, but still moist and flavorful.

Do I need to peel the apples?

Not necessarily. I often leave the peel on for added fiber and texture, especially if I’m using a softer apple variety.

Can I make these muffins dairy-free?

Absolutely. I use plant-based milk or yogurt and opt for oil instead of butter when making a dairy-free version.

What kind of apples work best?

I like to use sweet-tart apples like Honeycrisp or Fuji. Granny Smith works well too, especially if I want a more tangy flavor.

Can I turn this into a loaf?

Yes, I bake the same batter in a greased loaf pan at 175°C (350°F) for about 45–55 minutes, checking with a toothpick for doneness.

Conclusion

These Apple Carrot Muffins are a cozy, nutrient-packed treat I never get tired of baking. Whether I’m enjoying one fresh from the oven or pulling it from the freezer for a quick snack, they always feel like a little homemade hug. They’re easy, flexible, and sure to become a favorite in any kitchen.

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