These apple and carrot muffins are fluffy, lightly sweetened, and wholesome. The fresh flavor and tender texture of grated apple and carrot make them the perfect muffin for an easy breakfast or a hearty snack.
I love how so much goodness can be packed into a muffin. From whole grains and healthy fats to nourishing fruits and even veggies, healthy muffins check so many boxes. They are an easy grab-and-go breakfast or snack, a hearty contribution to a breakfast potluck, or a delightful addition to the loaded breakfast table. A few of our favorite muffin recipes are sourdough blueberry muffins, sourdough pumpkin muffins, and chocolate zucchini muffins, but these apple and carrot muffins really make the perfect breakfast.
You can enjoy them on their own with a cup of coffee or alongside a steaming plate of cottage cheese scrambled eggs, salted and peppered poached eggs, or an easy zucchini frittata.
With less sugar and no questionable additives, these hearty muffins are healthier and more nutritious than any store-bought muffin. They’re a great way to use up aging apples, just like with these apple banana muffins, and they will fill up your home with a warm and cozy aroma, perfect for the season.
Why You’ll Love This Recipe
Fluffy and delicious – These muffins have a fluffy, light texture and the warm, cozy flavors of cinnamon, apple, and oats.
Wholesome – Although they taste like a treat, you’ll find these muffins are nutritious and full of fiber, making them satisfying and filling.
Simple and quick – Simple ingredients and an uncomplicated process mean warm-from-the-oven muffins in right around half an hour.
Ingredients
Oats – I used quick oats, but old-fashioned rolled oats will also work.
Oil – Use a neutral oil or melted butter.
Carrot and apple – Two to three carrots and one or two apples should be sufficient for this recipe. There’s no need to peel them first.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Apple and Carrot Muffins
Step 1: Preheat your oven to 375 degrees Fahrenheit and prepare your muffin tins by greasing or adding paper muffin cups.
Step 2: In a large bowl, add all-purpose flour, quick oats, salt, baking powder, baking soda, and cinnamon. Stir until combined.
Step 3: In a separate bowl, whisk oil, milk, sugar, and eggs until smooth.
Step 4: Using a box grater or food processor, shred the carrots and the apple, then add them to the dry ingredients. Mix well.
Step 5: Pour the wet ingredients into the dry, stirring just until combined. Distribute the batter evenly into the prepared muffin tins. A measuring cup or muffin scoop is helpful for this.
Step 6: Bake in the preheated oven for 20 – 22 minutes until set and golden brown. A tester inserted in the center of the muffin should come out clean. Let cool in the pan for about 5 minutes, then place on a wire rack to cool completely.
Tips
- Add up to 1/2 cup each of raisins or coconut for a muffin reminiscent of carrot cake. Or opt for chopped nuts, golden raisins, dried cranberries, or another dried fruit.
- Don’t overmix the batter. Stirring everything only until combined produces more tender muffins.
- Make a double batch to freeze some for later! These muffins freeze well and are great to have on hand.
- Serve them straight out of the muffin liner, or slice them in half and spread with butter. A drizzle of pure maple syrup is heavenly, too!
Recipe FAQs
Apple carrot muffins can be stored at room temperature in an airtight container for up to 3 days. You can also refrigerate them for a week. They will also keep for several months if first cooled completely, placed in a freezer bag, and stored in the freezer.
You can easily modify this recipe to be dairy-free by swapping the milk for a plant-based milk.
I like to use Granny Smith or Honeycrisp for their firm texture and tartness, but I also just use whatever I have on hand during apple season.
While they do contain sugar, it’s not excessive, and the combination of oats, fresh fruit, and veggies makes this muffin a more nutritious option.
Yes, but I recommend using half whole wheat and half all-purpose to keep a lighter texture.
More Apple Recipes from the Farmhouse
- Baked Apple Cider Donuts
- Easy Homemade Apple Pie
- Instant Pot Apple Sauce
- Apple Cake with Caramel Glaze
- Healthy Apple Butter
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Apple and Carrot Muffins with Cinnamon and Oats
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup quick oats
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup oil
- 1/4 cup milk
- 3/4 cup sugar
- 2 large eggs
- 1 cup grated carrot
- 1 cup grated apple
Instructions
- Preheat your oven to 375 degrees Fahrenheit and prepare your muffin tins by greasing or adding paper muffin cups.
- In a large bowl, add all-purpose flour, quick oats, salt, baking powder, baking soda, and cinnamon. Stir until combined.
- In a separate bowl, whisk oil, milk, sugar, and eggs until smooth.
- Using a box grater or food processor, shred the carrots and the apple, then add them to the dry ingredients. Mix well.
- Pour the wet ingredients into the dry, stirring just until combined. Distribute the batter evenly into the prepared muffin tins. A measuring cup or muffin scoop is helpful for this.
- Bake in the preheated oven for 20 – 22 minutes until set and golden brown. A tester inserted in the center of the muffin should come out clean. Let cool in the pan for about 5 minutes, then place on a wire rack to cool completely.
Notes
- Please double-check amounts when using the multiplying feature in the recipe card.
- If you are looking for gram measurements, toggle to the “metric” version in the recipe card.
- Add up to 1/2 cup each of raisins or coconut for a muffin reminiscent of carrot cake. Or opt for chopped nuts, golden raisins, dried cranberries, or another dried fruit.
- Don’t overmix the batter. Stirring everything only until combined produces more tender muffins.
- Make a double batch to freeze some for later! These muffins freeze well and are great to have on hand.
- Serve them straight out of the muffin liner, or slice them in half and spread with butter. A drizzle of pure maple syrup is heavenly, too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
