Apple Carrot Muffins Recipes

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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

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.

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 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

CARROT ZUCCHINI APPLE MUFFINS



Carrot Zucchini Apple Muffins image

A friend gave me this muffin recipe and they are delicious! However, I do not know the caloric value but the 1 cup of veg oil and 3 eggs are sure to subtract from the healthy aspect. I would love to substitute these two ingredients. Any suggestions would be greatly appreciated. Other than that, the muffins disappeared in one day!

Provided by tbw629

Categories     Quick Breads

Time 45m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

2 cups flour
2 cups shredded carrots
1 1/4 cups sugar
1 cup shredded zucchini
1 finely chopped golden delicious apple
3/4 cup raisins (Baking Raisins are best)
1/2 cup chopped almonds (optional)
1 tablespoon cinnamon
1 teaspoon baking soda
1 1/2 teaspoons orange zest
1 tablespoon pure vanilla extract
3 large eggs
1 cup vegetable oil

Steps:

  • Mix all ingredients together except for the 3 Large eggs and vegetable oil.
  • In a separate bowl, beat the 3 eggs and oil together until well blended.
  • Add the egg and oil mixture to the fruit mixture.
  • I set my kitchen aid on low for about 1 minute or until all ingredients were mixed well.
  • Pour mixture into each muffin cup approximately 3/4 full.
  • Bake at 375 for about 25 minutes or until tester comes out clean.

Nutrition Facts : Calories 191.3, Fat 9.9, SaturatedFat 1.4, Cholesterol 26.4, Sodium 68.9, Carbohydrate 24.2, Fiber 1.1, Sugar 14.3, Protein 2.2

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Top Asked Questions

How to make carrot muffins?
These Carrot muffins are moist, flavorful, and full of warm spices! Preheat oven to 375°F. Greased or line muffin tins. In a large bowl whisk together flour, baking powder, cinnamon, and salt. Whisk sugar, oil, and eggs in a separate bowl. Stir egg mixture into dry ingredients just until combined. Lightly fold in carrots, apples and raisins.
How to make the perfect apple muffins?
Preheat the oven to 180C / 350F. Line a 12 hole muffin tray with paper cases. Combine the flour, sugar, baking powder , cinnamon and ginger in a mixing bowl. In a separate bowl, combine the oil, maple syrup, eggs and vanilla. Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture.
What are carrot&apple muffins?
These gently spiced fruity muffins contain freshly grated carrots and apple. Get your little ones in the kitchen to help make these Carrot & Apple Muffins and decorate them as cute little bears. Find lots more marvellous muffin recipe ideas here!
Are Apple carrot muffins gluten free?
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. Optional mix-ins: ½ cup chopped walnuts (I used pecans), or raisins or chocolate chips Preheat the oven to 350 degrees Fahrenheit.

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