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5 from 6 votes

Carrot Apple Muffins

A twist on a classic carrot muffin: flavourful, moist and filled with healthy fibre-rich foods!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Snack
Cuisine: American
Keyword: baking
Servings: 12
Author: Ashlen Leonard

Ingredients

  • 1 ⅓ cups carrots peeled and grated
  • 1 small apple peeled and grated
  • 1 ⅓ cups all purpose flour or 1-to-1 gluten free flour
  • ⅔ cup granulated sugar
  • 2 eggs
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ¼ tsp salt
  • ½ cup walnuts chopped, optional
  • ⅓ cup sweetened coconut (optional)

Instructions

  • Preheat oven to 350℉ and prepare a muffin tin with paper liners or grease each muffin cup.
  • In a large bowl, whisk the eggs, canola oil and vanilla extract until well combined. To this, add the grated carrot and apple.
  • In a separate bowl, combine the flour, sugar, baking soda, baking powder, ground cinnamon and salt.
  • Gently fold the dry ingredients into the wet ingredients and stir until just combined. Add the walnuts and coconut (if using) and stir.
  • Evenly divide the batter among the 12 muffin tins. Bake the muffins for 20-23 minutes, or until an inserted toothpick comes out clean.
  • Let the muffins cool for 5-10 minutes before enjoying. The muffins will keep well in the fridge for roughly 5 days and in the freezer for 3 months.

Notes

Dietary considerations

Gluten-free version: use a 1-to-1 gluten-free all purpose baking flour in the same amount that is called for.
 

Substitutions

Sugar
  • This recipe uses white granulated sugar but brown sugar can also work here if you only have that available.
Vegetable oil
  • I typically use canola or a mild olive oil. You could also use melted coconut oil if you prefer a coconut taste.
Walnuts
  • You could also use sliced almonds or crushed pecans instead.