Apple Carrot Muffins
Apple Carrot Muffins have all of the flavors of the season, are moist, fluffy, and perfect for an easy breakfast or snack!
Muffins are one of my favorite breakfast ideas because they are so easy to make and they freeze well!
This means I usually make a double batch, then thaw them out as I need them.
It’s also a great way to add veggies in for more nutrition. Which is especially great for kids and picky eaters!
I make chocolate chip zucchini muffins when we find ourselves with too much produce!
Adding vegetables also keeps the batter moist without having to use extra ingredients, due to their high moisture content.
Ingredients Needed
baking powder and baking soda – make sure these haven’t expired! These ingredients help the muffins to rise and keep their fluffiness.
cinnamon
salt
coconut sugar or brown sugar
eggs – allow the eggs to come to room temperature before adding.
The batter will mix easier without adding in more air, which could make them tough.
pure maple syrup – if desired, you can use honey instead. I always order it online or at Costco in bulk to save money! Here are my healthy Costco must haves!
vanilla
greek yogurt – go with a plain version
Applesauce – be sure there’s no added sugar
unsalted butter – let it soften before mixing in.
carrots
chopped apple
How to Make Fluffy Apple Carrot Muffins
Preheat the oven and grease the muffin pan or use liners.
Whisk together the flour, baking soda and powder, cinnamon, and salt in a small bowl.
In a separate bowl, cream the butter and sugar together until fluffy using an electric mixer.
Add the eggs, syrup, vanilla, yogurt, and applesauce to the butter-sugar mixture.
Slowly mix in the dry ingredients with the wet ones. Mix just until combined.
Fold in the grated carrots and chopped apples.
Fill each muffin liner to the top and bake for 18 to 20 minutes.
Allow the muffins to cool slightly in the pan, then transfer them to a wire rack to finish cooling.
Tips for Making and Storing
Once the muffins have cooled, transfer them to an airtight container and store them in the fridge for up to 5 days.
To freeze, place the cooled muffins in a freezer bag and freeze for up to 2 months. Allow them to thaw at room temperature or overnight in the fridge before serving.
If desired, turn this recipe into apple carrot bread! However, the baking time may take up to 1 hour in a loaf pan.
For those who like a sweeter muffin, top it with a simple glaze using milk and powdered sugar. Drizzle the glaze over the top once they have cooled.
You can also mix in walnuts or pecans to the batter before baking.
These muffins can also be made in a mini muffin pan. They may need a little less time when baking, so just keep a check on them.
Are apple carrot muffins the same as morning glory muffins?
Morning glory muffins are made with a little bit of everything: whole wheat flour, carrots, apples, raisins, walnuts, orange juice, coconut, and wheat germ.
These muffins make a great base for healthy morning glory muffins!
Simply add in raisins, walnuts, and coconut.
Are apple carrot muffins safe for babies and toddlers?
Yes! These muffins are great for toddlers.
My toddler has been eating them since he was one year old!
How to make Apple carrot muffins for baby and toddler
If making for your kids and you want to reduce the sugar, reduce both the coconut sugar and maple syrup to 1/4 or 1/3 each.
If the batter seems too thick after you reduce it, add 1-2 tbsp of applesauce.
You can also omit the salt and make sure you use unsalted butter.
More Easy Healthy Muffin Recipes:
- Banana Carrot Muffins (Vegan, Dairy Free)
- Almond Poppy Seed Muffins (Healthy)
- Spinach Banana Muffins
- Pumpkin Banana Muffins
- Peanut Butter Protein Muffins – gluten and dairy free
- Veggie Egg Muffins For Babies
- Gluten Free Greek Yogurt Pumpkin Muffins
Apple Carrot Muffins
Ingredients
- 2 ½ cups white whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ½ cup coconut or brown sugar*
- 2 eggs room temp
- 1/2 cup pure maple syrup*
- 1 tsp vanilla
- ½ cup greek yogurt
- ½ cup applesauce
- ½ cup; 1 stick unsalted butter room temp
- 1 cup grated carrot
- ½ cup chopped apple
Instructions
- Preheat the oven to 400 degrees F and line a muffin pan with parchment paper liners.
- In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a bowl, beat the butter and sugar for 2-3 minutes until light and fluffy.
- Scrape the bowl down, then add the eggs, maple syrup, and vanilla, greek yogurt and applesauce and mix until fully combined.
- While the mixer is on low speed, add your dry ingredients to your wet ingredients. Do not over mix.
- Lastly, fold in the grated carrot and chopped apple until evenly incorporated.
- Fill the muffin cups all the way up to the top.
- Bake the muffins for 18-20 minutes.
- Allow muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely.
