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Freshly baked Carrot Apple Muffins on a cooling rack

Carrot Apple Muffins

Delicious and nutritious muffins that incorporate grated apples and carrots, making them a perfect treat 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, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour For gluten-free, try a 1:1 blend.
  • 1 cup Old-fashioned rolled oats Can use quick oats in a pinch.
  • 1 cup Light brown sugar (packed) Can substitute with coconut sugar.
  • 1/2 cup Granulated sugar Can reduce this amount if desired.
  • 1 teaspoon Baking soda Make sure it’s fresh for best results.
  • 1/2 teaspoon Salt A pinch goes a long way.
  • 1-2 teaspoons Ground cinnamon Consider adding nutmeg for variation.
Wet Ingredients
  • 2 large Eggs (room temperature) Substitute with flax eggs for a vegan version.
  • 1/2 cup Milk Almond or oat milk can be used for dairy-free options.
  • 1/2 cup Avocado oil Melted coconut oil is a good alternative.
  • 1 teaspoon Pure vanilla extract Try almond extract for a different flavor.
Fruits and Vegetables
  • 2 cups Granny Smith apples (peeled and grated) Other apple varieties can work, but you’ll miss the tart kick.
  • 2 cups Carrots (peeled and grated) Zucchini can be a substitute.
Add-ins
  • 1/2 cup Pecans (chopped) Walnuts work as a great replacement.

Method
 

Preparation
  1. Preheat the oven to 350°F and line a 12-cup standard muffin tin with paper cup liners.
  2. In a large bowl, combine the all-purpose flour, rolled oats, light brown sugar, granulated sugar, ground cinnamon, baking soda, and salt.
  3. In a separate bowl, whisk together the avocado oil, milk, eggs, and pure vanilla extract.
  4. Stir in the grated apples and carrots until uniformly combined.
Baking
  1. Pour the wet mixture into the flour mixture and stir gently until just combined - avoid over-mixing!
  2. Fold in the chopped pecans before evenly dividing the batter among the 12 cups of the prepared muffin tin.
  3. Bake for 25-30 minutes until a toothpick inserted into the center of a muffin comes out clean.
  4. Let the muffins cool completely before enjoying or storing.

Notes

For storage, allow the muffins to cool completely before placing them in an airtight container. They last about 3-5 days at room temperature. These muffins freeze exceptionally well—wrap them individually in plastic wrap and place them in a freezer-safe bag.