Carrot and Apple Muffins are a perfect blend of sweet, moist, and wholesome flavors, ideal for breakfast, brunch, or an afternoon snack. The natural sweetness of apples and the subtle earthiness of carrots create muffins that are tender, flavorful, and satisfyingly hearty. I first baked these muffins on a quiet weekend morning when I wanted a healthy treat that still felt indulgent, and they instantly became a staple in my kitchen. Each bite delivers warmth, texture, and a hint of spice that makes them irresistible.
Ingredients
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated apple (peeled or unpeeled, depending on preference)
- 1½ cups all-purpose flour
- ½ cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ½ cup milk or plant-based milk
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or raisins
Instructions
1. Preheat the oven.
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil to prevent sticking.
2. Mix the dry ingredients.
In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well to distribute the spices evenly.
3. Mix the wet ingredients.
In a separate bowl, whisk together eggs, oil, milk, and vanilla extract until smooth.
4. Combine wet and dry ingredients.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to ensure tender muffins.
5. Fold in the carrots, apples, and optional ingredients.
Gently fold in the grated carrots, apples, and any optional ingredients like walnuts or raisins. The batter should be moist and slightly thick.
6. Fill the muffin tin.
Spoon the batter into the prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing.
7. Bake until golden.
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown on top and slightly firm to the touch.
8. Cool and serve.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Variations
- Vegan Option: Replace eggs with flax eggs (2 tablespoons flaxseed + 6 tablespoons water) and use plant-based milk.
- Extra Moisture: Add 2 tablespoons of applesauce or yogurt to make the muffins even more tender.
- Flavor Boost: Add a pinch of ground ginger or cloves for a spiced twist.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Add Toppings: Sprinkle oats, chopped nuts, or a light dusting of cinnamon sugar on top before baking for extra texture and flavor.