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Freshly baked carrot apple muffins on a cooling rack, perfect for snack or breakfast.

Carrot Apple Muffins

Delicious and moist muffins made with freshly grated carrots and apples, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1½ cups all-purpose flour Swap with whole wheat for added nutrition.
  • ¾ cup old-fashioned rolled oats Steel-cut oats can be used, but adjust cooking times.
  • ⅓ cup light brown sugar (packed) Coconut sugar works well for a healthier option.
  • ¼ cup granulated sugar Use honey or maple syrup for a natural sweetener.
  • 2 tsp baking soda Key leavening agent; baking powder can substitute if needed.
  • ½ tsp salt Sea salt adds a nice touch.
  • 2 tsp ground cinnamon Nutmeg or pumpkin spice can provide an alternative flavor profile.
Wet Ingredients
  • 2 large eggs (room temperature) Flaxseed meal can be a vegan alternative.
  • ⅓ cup milk Almond or oat milk are great dairy-free substitutes.
  • ⅓ cup avocado oil Can be replaced with melted coconut oil.
  • 1 tsp pure vanilla extract Almond extract offers a unique twist.
Main Add-ins
  • 1 cup granny smith apples (peeled and grated) Any tart apple will work.
  • 1 cup carrots (peeled and grated) Zucchini can be substituted for a different flavor.
  • ½ cup pecans (chopped) Walnuts or sunflower seeds are excellent alternatives.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, combine the flour, oats, sugars, cinnamon, baking soda, and salt.
  3. In a separate bowl, whisk together the avocado oil, milk, eggs, and vanilla. Stir in the grated apples and carrots.
  4. Pour the liquid mixture into the dry ingredients and mix until just combined. Be careful not to over-mix; it’s okay if there are a few lumps.
  5. Gently fold in the chopped pecans until evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool completely before storing them.

Notes

These muffins shine best when served warm. Store in an airtight container for up to 3 days. Freezable for up to three months.