Great Apple and Carrot Muffins

Great Apple and Carrot Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    20 People
  • VIEWS
    36

These muffins are a delightful dance of healthy and delicious! A moist and flavorful treat packed with the goodness of apples, carrots, and a touch of nutty crunch. Perfect for a guilt-free breakfast or a satisfying snack.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    16 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    237 mg
  • Sugar
    11 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 2 mins In a small bowl, mix water and ground flax seeds together. Set aside to allow the flax to bloom. (Prep time: 2 minutes)

Image Step 03
03 Step

Recipe View 8 mins In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda, and kosher salt. Add grated carrots and chopped apples; toss to coat the ingredients in the dry mixture. (Prep time: 8 minutes)

Image Step 04
04 Step

Recipe View 5 mins In a separate bowl, stir together unsweetened applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and the flax seed mixture. (Prep time: 5 minutes)

Image Step 05
05 Step

Recipe View 3 mins Pour the wet ingredients into the dry ingredients and mix until the batter is just combined. Be careful not to overmix. (Prep time: 3 minutes)

Image Step 06
06 Step

Recipe View 7 mins Spoon batter into the prepared muffin cups, filling each cup about 3/4 full. (Prep time: 7 minutes)

Image Step 07
07 Step

Recipe View 19 mins Bake in the preheated oven until the muffins are golden brown and the tops spring back when lightly pressed, about 18-20 minutes. (Bake time: 18-20 minutes)

Image Step 08
08 Step

Recipe View 10 mins Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (Cooling time: 10 minutes)

For extra flavor, try adding a teaspoon of cinnamon or nutmeg to the dry ingredients.
You can substitute other nuts for the walnuts, such as pecans or almonds.
If you don't have applesauce on hand, you can use mashed banana or pumpkin puree instead.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
For a vegan option, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg).

Genesis Morarnikolaus

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: 4.4/ 5 ( 12 Ratings)
Total Reviews: (5)
  • Dangelo Lueilwitz

    These muffins are amazing! My kids love them, and I feel good about giving them a healthy snack.

  • Alejandrin Okeefe

    The flax seed adds a nice nutty flavor and boosts the fiber content. I will definitely be making these again!

  • Bart Raynor

    I appreciate that this recipe uses whole wheat flour and applesauce to make it healthier. It's a great way to sneak in some extra nutrients.

  • Antone Russel

    I substituted the walnuts with pecans and it was delicious!

  • Nadia Reilly

    I made these for a brunch party, and they were a huge hit. Everyone raved about how moist and flavorful they were.

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