Apple Carrot Muffins

Apple Carrot Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    1 hrs
  • SERVING
    12 People
  • VIEWS
    150

These Apple Carrot Muffins offer a delightful and nutritious start to your day. Bursting with the natural sweetness of apples and carrots, complemented by a hint of cinnamon and the satisfying crunch of walnuts, they're a wholesome treat perfect for breakfast or a midday snack.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    16 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    238 mg
  • Sugar
    15 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat your oven to 400 degrees F (200 degrees C). Prepare a 12-cup muffin tin by lining it with paper liners. (5 minutes)

02

Step

In a large bowl, whisk together the bran cereal, flour, sugar, baking soda, cinnamon, and salt until well combined. (3 minutes)

03

Step

In a separate bowl, beat together the buttermilk, canola oil, and egg. Pour this wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix. (2 minutes)

04

Step

Gently fold in the chopped apple, grated carrot, and walnuts until evenly distributed throughout the batter. (2 minutes)

05

Step

Spoon the batter into the prepared muffin cups, filling each about 3/4 full. (5 minutes)

06

Step

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. (20-25 minutes)

07

Step

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

For best results, use freshly grated carrots and finely chopped apples. This ensures the muffins are moist and flavorful.
If you don't have buttermilk, you can substitute it by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using.
Feel free to experiment with other nuts or seeds, such as pecans, almonds, or sunflower seeds, in place of the walnuts.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Chelsie Rohan

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 50 Ratings)
Total Reviews: (7)
  • Emmy Jerde

    I added raisins, and they turned out great.

  • Milan Walsh

    I added a streusel topping to mine, and it made them even more decadent!

  • Juliet Wolf

    Great recipe! I will make it again and again!

  • Addie Torphy

    The buttermilk really makes a difference in the texture of these muffins. They're so tender!

  • Maudie Weimann

    I reduced the sugar slightly, and they were still plenty sweet.

  • Dejon Kilback

    I didn't have walnuts, so I used pecans instead. They were fantastic!

  • Holden Howe

    These muffins are so moist and delicious! My kids loved them, and I felt good about giving them a healthy snack.

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