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Apple Carrot Muffins

Baking & Recipes· Breakfast· Desserts· Muffins

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Delicious Apple and Carrot Muffins, packed with flavour, moist and so easy to make

Wicker basket with a tea towel and loaded with apple and carrot muffins and a bowl of apples and carrots on a blue backgroud

 

The mornings are getting cooler and Autumn is upon us, which means my hardy apple tree is giving me an abundance of apples! I am enjoying sharing lots of apple recipes with you all to use them up.

 

This recipe includes both Apples and Carrots, which create a lovely sweet, moist muffin that is as good in lunch boxes as it is as a breakfast option! 

 

Muffins can definitely be considered for breakfast, especially one so loaded with goodness! 

A hand holding half a apple and carrot muffin showing the moist loaded texture inside

 

The flavours in these muffins are what you would expect from something with carrot and apple, warmth of cinnamon and nutmeg with a lovely moist muffin with the use of vegetable oil. 

I have finished this muffin with a little brown sugar to add a crunch, you can absolutely omit that step here. 

The ingredients are pantry basics, you can scroll down to find the full ingredient list and method below

  • Plain White Flour

  • Sugar

  • Coconut (Optional) 

  • Baking Soda

  • Cinnamon

  • Nutmeg

  • Walnuts (Optional) 

  • Eggs

  • Canola Oil

  • Vanilla Essence

  • Carrots

  • Apples

  • Brown Sugar

Flatlay image of the ingredients used in apple and carrot muffins

 

The method is so easy and can be made using just one bowl. The coconut and walnuts are optional but if you like them they do add a lovely extra dimension of flavour and texture. 

Initially combine all of the dry ingredients into a large bowl, then prepare the carrot and apple. I find two large carrots and two apples are perfect for this.

Step by step images on how to make apple and carrot muffins

 

Both the apples and carrots are grated rather than diced, and this adds to the moisture as the pieces of apple and carrot are combined throughout. 

Apple and carrot muffins in a muffin tray before baking with a bowl of sugar for sprinkling

 

Then you combine the wet ingredients into the dry and fold through the apples and carrot. 

Brown sugar sprinkled on top of apple and carrot muffins before baking

 

You will get between 12-15 muffins from this recipe depending on the size of your muffin tray. I don’t tend to use cupcake cases for this recipe but you are more than welcome to if you prefer. 

Freshly baked apple and carrot muffins

 

These are absolutely delicious served warm or cold, and they freeze beautifully so are perfect for lunch boxes as they will be thawed by lunch time.

If you are searching for more apple recipes check out these favourites. 

Apple & Walnut Loaf

Apple & Cinnamon Muffins

Caramel Apple Pie 

Grandma’s Apple Shortcake

Apple Pie

 

I hope you enjoy this lovely recipe for Apple & Carrot Muffins, inspired by a recipe from Yummy Healthy Easy 

Apple Carrot Muffins

Apple Carrot Muffins

Yield: 12-15
Prep Time: 15 minutes
Cook Time: 18 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

Delicious moist Apple & Carrot Muffins

Ingredients

  • 2 Cups Plain White Flour, 280grams
  • 3/4 Cup White Sugar, 185 grams
  • 1/4 Cup Coconut, desiccated, 22 grams*
  • 2 teaspoons Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1/2 Cup Walnuts, diced*
  • 3 Eggs, large
  • 1/2 Cup Canola Oil, 125mls
  • 2 teaspoons Vanilla Essence
  • 2 Cups Carrot, approx 2 large carrots, 150 grams, peeled and grated
  • 1 Cup Apple, approx 2 apples, 130 grams, peeled and grated
  • Brown Sugar

Instructions

  1. Preheat the oven to 175 C Bake, 350 F
  2. Prepare a 12 hole muffin tray and spray liberally with baking spray or grease with oil or butter, set aside
  3. In a large bowl add the flour, sugar, coconut*, baking soda, salt, cinnamon, nutmeg and diced walnuts*
  4. Stir well to combine with a wooden spoon
  5. Gently beat together the eggs and add to the dry ingredients, along with the vegetable oil and vanilla and carefully fold to combine until no flour remains visible.
  6. Add to this the peeled and grated carrot and apple and carefully fold through, ensure evenly distributed without overmixing.
  7. Spoon mixture into the prepared muffin tins until almost full, sprinkle with brown sugar for an added crunch if you wish.
  8. Bake for 18-22 minutes or until they spring back to the touch, or a skewer comes out clean
  9. Remove from the oven and allow the muffins to stand for 5 minutes before carefully removing them onto a wire rack to completely cool.
  10. Once cold store in an airtight container. Serve warm or cold
  11. Enjoy!

Notes

*Can I omit the coconut or walnuts?

Yes you can omit both without needing to alter the recipe

Do these Apple & Carrot Muffins freeze well?

Yes they do! Simply allow them to completely cool before placing them in an airtight container and freezing.

Did you make this recipe?

Please leave a comment down below, rate this recipe or share a photo on Facebook!

© justamumnz
Cuisine: New Zealand / Category: Baking & Recipes

Please let me know in the comments below once you make this recipe! I hope you enjoy them as much as we do.

 

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Happy Baking! 
Anna

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Comments

  1. Wendy says

    I made these muffins last night (Texas muffins, made 11) and took them to work and they were delicious and moist. Would be making them again.

    Reply

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