These Carrot Apple Muffins offer a wholesome twist on a classic favorite, combining naturally sweet carrots and apples for a moist, flavorful bite.
Packed with fiber, good fats from optional nuts, and plant-based nutrients, they make a healthy, satisfying snack or breakfast.
Quick to prepare and freezer-friendly, they’re perfect for busy mornings, meal prep, or anytime you crave a guilt-free treat.
Carrot Apple Muffins
Equipment
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 spatula
- 1 Grater
- 1 12-cup muffin tin
- 12 muffin liners or non-stick spray
- Toothpick for testing
Ingredients
- 1⅓ cups carrots peeled and grated
- 1 small apple peeled and grated
- 1⅓ cups all-purpose flour or 1-to-1 gluten-free flour
- ⅔ cup granulated sugar
- 2 eggs
- ½ cup vegetable oil canola, mild olive, or melted coconut
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup walnuts chopped (optional)
- ⅓ cup sweetened coconut optional
Instructions
- Preheat and Prepare Muffin Tin: Start by preheating your oven to 350°F (175°C) to ensure it reaches the ideal temperature while you prepare the batter. This helps the muffins bake evenly and rise properly. Line a 12-cup muffin tin with paper liners or lightly grease each cup with oil or non-stick spray. Proper preparation ensures the muffins release easily after baking.
- Mix Wet Ingredients: In a large mixing bowl, crack 2 eggs and whisk until the yolks and whites are fully combined. Add ½ cup vegetable oil and 1 tsp vanilla extract, whisking until the mixture is smooth and slightly frothy. This step creates a well-incorporated, moist base for your muffins.
- Incorporate Grated Carrot and Apple: Peel and grate 1⅓ cups of carrots and 1 small apple using a fine or medium grater. Add them directly to the wet mixture and fold gently with a spatula until evenly combined. The carrot and apple provide natural sweetness, moisture, and fiber to the muffins.
- Combine Dry Ingredients Separately: In a medium mixing bowl, combine 1⅓ cups all-purpose flour, ⅔ cup granulated sugar, ½ tsp baking soda, 1 tsp baking powder, 1½ tsp ground cinnamon, and ¼ tsp salt. Whisk thoroughly to break up any clumps and evenly distribute the leavening agents and spices, ensuring consistent flavor and texture.
- Fold Dry Ingredients Into Wet Mixture: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing; the batter should remain slightly lumpy and thick. Overmixing can create dense muffins instead of light and fluffy ones.
- Add Optional Nuts and Coconut: Fold in ½ cup chopped walnuts and ⅓ cup sweetened coconut, if using. These ingredients add texture, crunch, and subtle flavor. Gently incorporate them to maintain airiness in the batter.
- Portion Batter Into Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about ¾ full. Smooth the tops with the back of a spoon for even baking. Proper portioning ensures uniform muffins that rise evenly.
- Bake Until Golden and Firm: Place the muffin tin in the preheated oven and bake for 20-23 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs. The tops should be lightly golden and the muffins feel firm to the touch.
- Cool Before Serving: Allow the muffins to cool in the tin for 5-10 minutes. Then transfer them to a wire rack to cool completely. Cooling prevents soggy bottoms and ensures a perfectly set crumb.
- Store Properly for Freshness: Store cooled muffins in an airtight container at room temperature for 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat frozen muffins in the oven at 350°F for 5-7 minutes or microwave for 20-30 seconds to revive their soft texture. Proper storage preserves flavor, moisture, and freshness.
Notes
- Grating consistency matters: Use a fine or medium grater for both the carrot and apple to ensure the muffins stay moist without large chunks.
- Do not overmix: When combining wet and dry ingredients, fold gently until just incorporated. Overmixing can result in dense, tough muffins.
- Optional add-ins: Walnuts and coconut add texture and flavor but can be omitted or substituted with other nuts like pecans or almonds.
- Sweetness adjustments: You can swap granulated sugar with brown sugar for a deeper, caramel-like flavor. Honey or maple syrup can work too but slightly adjust the wet ingredients for consistency.
- Temperature check: Ensure your eggs and apple are at room temperature for smoother mixing and better muffin rise.
Chef’s Secrets: Tips For Perfect Muffins
Creating moist, flavorful muffins is all about balance.
Start by ensuring your wet ingredients are well combined before folding in dry ingredients; this prevents clumps and promotes even texture.
Grating the apple and carrot finely helps them blend seamlessly into the batter, while gently folding in the dry mix preserves air pockets for a light crumb.
For extra richness, lightly toast your walnuts before adding—they’ll release oils and enhance flavor.
Finally, avoid opening the oven too early; a stable oven temperature is key to uniform rise and golden tops.
Serving Suggestions: Enjoy Muffins Every Way
These muffins shine as a quick breakfast or wholesome snack.
Serve them warm with a dab of butter, cream cheese, or nut butter for a satisfying morning treat.
They also pair beautifully with yogurt or a smoothie for a balanced, fiber-rich meal.
For brunch, arrange them on a platter alongside fresh fruit and a light spread of honey for an inviting presentation.
The muffins are portable and make excellent on-the-go options for school or work lunches.
Storage Tips: Keep Muffins Fresh Longer
To maintain their soft, moist texture, store cooled muffins in an airtight container.
At room temperature, they will last 2 days, while refrigeration extends freshness to up to 5 days.
For longer-term storage, freeze in a single layer inside a freezer-safe bag or container for up to 3 months.
When reheating, warm frozen muffins in a 350°F oven for 5-7 minutes or microwave for 20-30 seconds to revive that freshly-baked softness.
Proper storage prevents sogginess and retains the subtle sweetness and texture of the carrots and apple.
Frequently Asked Questions
1. Can I make these muffins gluten-free?
Yes! Simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. This won’t change the texture much, though slight differences in rise may occur depending on the blend.
2. Can I reduce sugar in the recipe?
Absolutely. You can reduce granulated sugar by up to ⅓ cup without affecting texture significantly. For natural sweetness, consider adding a little extra grated apple or a teaspoon of honey.
3. Are there vegan alternatives?
Yes. Replace the eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, mixed and set to gel) and use coconut oil instead of vegetable oil. This keeps the muffins moist and slightly nutty in flavor.
4. Can I add other fruits or flavors?
Definitely. Chopped pears, zucchini, or raisins work beautifully. Spices like nutmeg or ginger can also enhance flavor and complement the natural sweetness of the carrot and apple.
5. How can I make muffins extra moist?
Adding a bit more grated apple or carrot, or including a tablespoon of yogurt, helps boost moisture. Avoid overbaking and check with a toothpick just before the recommended bake time to prevent dryness.
