Carrot Apple Nut Muffins Recipes

CARROT-APPLE MUFFINS

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.

APPLE CARROT MUFFINS

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.

APPLE CARROT MUFFINS

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.

CRANBERRY APPLE MUFFINS

Steps:

• In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CARROT-WALNUT MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
• Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
• Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
• Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
• Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

APPLE & CARROT "SUPERHERO" MUFFINS

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.

APPLE CARROT NUT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix ingredients together.
• Pour batter into greased or paper-lined muffin cups.
• Bake for 20 to 25 minutes.

APPLE NUT MUFFINS

Steps:

• In a saucepan, melt butter.
• Stir in brown sugar, flour, cinnamon and nutmeg until smooth.
• Add apples; cook over medium-low heat for 10 minutes or until apples are tender, stirring frequently.
• Remove from the heat; stir in nuts.
• Set aside to cool.
• In a mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Combine the dry ingredients; add to the creamed mixture alternating with sour cr eam.
• Spoon 1/4 cupfuls of batter into greased jumbo muffins cups.
• Spoon apple mixture into the center of each (do not spread). Top with remaining batter.
• Sprinkle with cinnamon-sugar.
• Bake at 350° for 25-27 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
• Editors Note: If using regular-size muffin cups, fill cups half full with batter; add a rounded teaspoonful of apple mixture and remaining batter.
• Bake for 16-18 minutes.

APPLE NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 24 muffin cups.
• In a large bowl, cream together butter and 1 1/2 cup sugar. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt. Stir into the creamed mixture alternately with sour cream. Fold in apple pie filling and walnuts. Spoon batter into prepared muffin cups. Combine 1/4 cup sugar and cinnamon; sprinkle over the muffins.
• Bake in preheated oven for 16 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean.

MOIST AND LOW FAT CARROT-RAISIN-APPLE-MUFFINS

Steps:

• Preheat the oven to 350°F and spray or grease the muffin tins.
• In a large bowl, stir flours, sugar, baking powder, baking soda, and cinnamon together.
• In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together.
• Add liquid ingredients to the dry ingredients and stir.
• Add carrots, apple, raisins, and nuts.
• Spoon batter into tins and bake for about 30 minutes.