Apple Carrot Muffins Recipes

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APPLE CARROT MUFFINS



Apple Carrot Muffins image

These apple carrot muffins were given to me by the parent of one of my students. They're moist, tender and taste almost like carrot cake. They freeze well, too. -Elaine Cooley, Louisville, Kentucky

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1-3/4 cups raisin bran cereal
1-1/4 cups all-purpose flour
3/4 cup sugar
1-1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
3/4 cup buttermilk
1/4 cup canola oil
3/4 cup finely chopped peeled tart apple
3/4 cup grated carrots
1/4 cup chopped walnuts

Steps:

  • In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 256mg sodium, Carbohydrate 32g carbohydrate, Fiber 2g fiber), Protein 4g protein.

APPLE CARROT MUFFINS



Apple Carrot Muffins image

Delicious hearty muffins...perfect start to a great day!

Provided by ZOPOOH

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 12

1 ¾ cups bran cereal
1 ¼ cups all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
1 egg
¾ cup buttermilk
¼ cup canola oil
¾ cup peeled and finely chopped apple
¾ cup grated carrot
¼ cup chopped walnuts

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  • Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.

Nutrition Facts : Calories 186.3 calories, Carbohydrate 28.8 g, Cholesterol 16.1 mg, Fat 7.1 g, Fiber 1.7 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 237.6 mg, Sugar 15.3 g

CARROT-APPLE MUFFINS



Carrot-Apple Muffins image

Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.

Provided by lutzflcat

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 16

1 ½ cups all-purpose flour
½ cup old-fashioned oats
¼ cup brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup low-fat vanilla Greek yogurt
⅓ cup buttermilk
¼ cup vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
¾ cup peeled and grated apple
¾ cup peeled and grated carrots
⅓ cup chopped walnuts, lightly toasted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  • Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
  • Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
  • Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 180.8 calories, Carbohydrate 23.7 g, Cholesterol 16.9 mg, Fat 7.6 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 191.2 mg, Sugar 7.9 g

SPICED CARROT & APPLE MUFFINS



Spiced carrot & apple muffins image

These fruity muffins are great for breakfast on-the-go or a mid-morning treat. Add dried fruit, nuts or seeds for texture, if you like

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 30m

Number Of Ingredients 11

100ml rapeseed oil
100ml natural yogurt
50ml runny honey
2 eggs
1 tsp vanilla extract
200g self-raising flour
1 tsp bicarbonate of soda
1½ tsp ground mixed spice
1 apple , grated
1 carrot , grated
50g sultanas , raisins, chopped nuts or seeds (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you're using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.
  • Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.

Nutrition Facts : Calories 234 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

APPLE & CARROT "SUPERHERO" MUFFINS



Apple & Carrot

This apple carrot muffin recipe is naturally sweetened and gluten free! These hearty apple-carrot muffins make a great grab-and-go breakfast or snack. Recipe yields 12 muffins.

Provided by Cookie and Kate

Categories     Muffins

Time 45m

Number Of Ingredients 11

2 cups packed almond meal or almond flour (10 ounces)
1 1/2 cups old-fashioned oats (certified gluten free if necessary)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Optional mix-ins: 1/2 cup chopped walnuts (I used pecans), or raisins or chocolate chips
1/2 cup honey or maple syrup
3 eggs
6 tablespoons unsalted butter, melted
1 cup grated Granny Smith apple (about 1 1/2 apples)
1 cup peeled and grated carrots (about 3 carrots)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup standard muffin tin with paper muffin cups (I didn't because I have full faith in my muffin pan, but use them if you're uncertain).
  • In a large bowl, combine the almond meal, oats, cinnamon, baking soda, salt, and optional mix-ins, if using.
  • In a separate bowl, whisk together the honey, eggs and butter. Whisk in the grated apple and carrots. Pour the mixture into the dry ingredients, mixing until just combined.
  • Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes. Allow muffins to cool completely before storing.
  • Store leftover muffins in an airtight container in the fridge or freezer. If you like them warm, reheat them on low power in the microwave.

Nutrition Facts : ServingSize 1 muffin (no mix-ins), Calories 296 calories, Sugar 14.2 g, Sodium 224 mg, Fat 18.8 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 26.2 g, Fiber 4.7 g, Protein 8 g, Cholesterol 61.8 mg

APPLE CARROT MUFFINS



Apple Carrot Muffins image

Moist Apple Carrot Muffins with Oatmeal. An easy and healthy recipe with no sugar! Wonderful flavor and texture. Perfect for toddlers and adults too!

Provided by Erin Clarke / Well Plated

Categories     Breakfast     Snack

Time 45m

Number Of Ingredients 18

1/2 cup golden raisins (, walnuts, pecans, dried cranberries, or mix-ins of choice)
1/4 cup coconut oil
1 1/4 cups white whole wheat flour
1 cup old-fashioned oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
3/4 cup grated carrot (about 1 large carrot)
3/4 cup grated apple (1 small apple will be more than enough; no need to peel it first)
2 large eggs (at room temperature)
1/2 cup plain nonfat Greek yogurt (at room temperature)
1/3 cup honey or maple syrup (honey is my favorite)
2 teaspoons pure vanilla extract
3/4 cup powdered sugar
1 tablespoon honey (my favorite or maple syrup (also yummy))
1/2 tablespoon unsweetened almondmilk (nonfat milk, or milk of choice)

Steps:

  • Heat your oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
  • Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.
  • In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.
  • To the bowl with the coconut oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.
  • Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.
  • For the icing: Whisk together the powdered sugar, honey, and 1 teaspoon milk. Continue to add milk, 1 teaspoon at a time, until your desired consistency is reached. Drizzle over the top of the cooled muffins.

Nutrition Facts : ServingSize 1 muffin, Calories 226 kcal, Carbohydrate 34 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 32 mg, Fiber 3 g, Sugar 20 g

APPLE AND CARROT MUFFINS



Apple and Carrot Muffins image

A very sweet, moist muffin. It tastes a lot like carrot cake. You could even frost this with cream cheese frosting for more of a dessert muffin.

Provided by Diamondlil

Categories     Breakfast

Time 45m

Yield 10-12 muffins, 10-12 serving(s)

Number Of Ingredients 15

1/4 cup walnuts, chopped
1 cup carrot, grated
1/2 cup apple, pealed and grated
1 cup all-purpose flour
1/2 cup sugar (or less)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup coconut
1 egg, beaten
1/3 cup canola oil
3/4 teaspoon vanilla
2 -4 tablespoons milk (if batter is too thick)

Steps:

  • Pre-heat oven to 350°. Grease bottom and 1/4 up of muffin pan.
  • In a medium bowl mix all the dry ingredients. Add the nuts, set aside.
  • In a small bowl; mix the egg, oil and vanilla.
  • Add egg mixture to the dry ingredients, along with the apple and carrot.
  • Stir just until blended. If too thick, add a little milk.
  • Bake on center rack for 20-25 minutes.
  • Remove to cooling rack.

Nutrition Facts : Calories 214.1, Fat 12.7, SaturatedFat 3.4, Cholesterol 21.6, Sodium 157.3, Carbohydrate 23.2, Fiber 1.8, Sugar 11.7, Protein 2.9

APPLE & CARROT MUFFINS



Apple & Carrot Muffins image

Make and share this Apple & Carrot Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 32m

Yield 9 muffins

Number Of Ingredients 15

1 1/8 cups cake flour
1 1/2 tablespoons cake flour
1/4 teaspoon baking soda
1 whole egg white
1/2 cup skim milk
1/2 tablespoon vinegar
3/4 cup brown sugar
3/4 cup apple, shredded
1/4 cup carrot, shredded
1/4 cup unsweetened applesauce
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 dash ginger
1 dash clove
1 dash nutmeg

Steps:

  • Mix wet ingredients, and add dry.
  • Stir until everything is moistened (these make a very wet batter).
  • Spray a muffin pan with pam, and fill the muffin cs.
  • 3/4 full.
  • Bake at 400 for 15 to 17 minutes, until a toothpick comes out dry.

Nutrition Facts : Calories 155.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 59.1, Carbohydrate 35.9, Fiber 0.9, Sugar 19, Protein 2.5

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