Apple Carrot Muffins are a wonderful way to turn simple pantry staples into a soft, flavourful homemade treat. Made with apple, carrot, flour, brown sugar, and warm spices, these muffins are easy to prepare and perfect for sharing with family and friends.
Whether you’re baking for lunchboxes, afternoon tea, or a quick snack, these muffins are always a popular choice. The apple and carrot help keep them beautifully moist, while the spices add just the right amount of comforting flavour.
Why add apple and carrot to muffins?
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!
Watch how to make my Apple Carrot Muffins
What gives these apple carrot muffins their flavour and texture?
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.
What do I use to make Apple Carrot Muffins?
You can scroll down to find the full ingredient list and method below. The ingredients used in this muffin recipe are pantry basics:
- Plain White Flour
- Sugar
- Coconut (optional)
- Baking Soda
- Cinnamon
- Nutmeg
- Walnuts (optional)
- Eggs
- Canola Oil
- Carrot
- Apple
- Vanilla Essence
- Brown Sugar
Can I omit the coconut or walnuts?
Yes, you can omit both the coconut and/or walnuts without needing to alter the recipe.
How do I make apple 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.
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.
Then you combine the wet ingredients into the dry and fold through the apples and carrot.
How many muffins does this recipe make?
You will get between 12–15 muffins from this recipe depending on the size of your muffin tray and how full you fill each muffin hole. I don’t tend to use cupcake cases for this recipe, as the muffins release nicely from a well-greased tray, but you are more than welcome to use them if you prefer. Either way, you’ll end up with a batch of deliciously moist muffins ready to enjoy.
Looking for more muffin baking tips?
If you’re new to baking muffins or have ever wondered why they sometimes turn out differently than expected, my Muffin Troubleshooting Guide is full of helpful tips. You may also find my Common Baking Mistakes (And How to Fix Them) Guide useful for solving everyday baking issues and building confidence in the kitchen.
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.
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.
More apple inspired recipes to try
If you are searching for more apple recipes check out these favourites:
Or, you can find all of my muffin recipes in one handy collection here.
Apple Carrot Muffins Recipe
Apple Carrot Muffins
Apple Carrot Muffins are soft, moist, and packed with apple, carrot, and warm spices, making them a reliable bake for lunchboxes, snacks, or afternoon tea.
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
- Preheat the oven to 175 C Bake, 350 F
- Prepare a 12 hole muffin tray and spray liberally with baking spray or grease with oil or butter, set aside
- In a large bowl add the flour, sugar, coconut*, baking soda, salt, cinnamon, nutmeg and diced walnuts*
- Stir well to combine with a wooden spoon
- 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.
- Add to this the peeled and grated carrot and apple and carefully fold through, ensure evenly distributed without overmixing.
- Spoon mixture into the prepared muffin tins until almost full, sprinkle with brown sugar for an added crunch if you wish.
- Bake for 18-22 minutes or until they spring back to the touch, or a skewer comes out clean
- Remove from the oven and allow the muffins to stand for 5 minutes before carefully removing them onto a wire rack to completely cool.
- Once cold store in an airtight container. Serve warm or cold
- 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.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 448Total Fat 20gSaturated Fat 3gUnsaturated Fat 17gCholesterol 47mgSodium 410mgCarbohydrates 58gFiber 4gSugar 22gProtein 8g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I really hope you enjoy these Apple & Carrot Muffins, inspired by a recipe from Yummy Healthy Easy. They are such a lovely way to use everyday ingredients to create a delicious homemade treat, and I have a feeling they will become a regular favourite in your kitchen too.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
Gurjit says
Tried your recipe, I had to make few changes, like only one egg instead of 3, and added more oil and bit of milk, they turned out soooo perfect and yummy
Thank you
mamadeon says
I had a boatload of apricots from a farm nearby, so I swapped out the apples for apricots, in about 1/2″ dice. I didn’t have any coconut (much to my surprise), so that wasn’t in there. The batter was super dry so I added about 1/4 cup apple juice as a nod to the original recipe. Baked them and what a yummy, tender muffin! I will definitely put this in rotation again – maybe even when apple season comes around. 🙂
Deborah Redmond says
Really nice. I used Spelt flour which gave a more wholemealy texture and as I didn’t have any walnuts I added sultanas instead. Worked out great.
Annie says
Our NZ contribution on Australia Day, very more-ish and lovely match with Lamingtons.
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.
Vanessa says
Such an easy recipe and delicious!