Spiced Apple Carrot Muffins Recipes

SPICED APPLE CARROT MUFFINS

Steps:

• Preheat the oven to 375 degrees F and lightly oil a 9-hole muffin pan
• Whisk together the eggs, coconut milk, maple syrup, and ginger.
• Add in the grated carrot and apple and stir to combine.
• In a seperate bowl, mix together the remaining (dry) ingredients.
• Pour the dry ingredients into the bowl with the wet ingredients and mix until combined.
• Fill the muffin holes 3/4 of the way up and bake for 20 to 25 minutes, or until muffins test clean.

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.

SPICED CARROT APPLE MUFFINS

Steps:

• Preheat oven to 350 degrees F. 177 degrees C.
• Prepare muffin tin with liners or lightly grease.
• If using flax egg, mix 3 tbsp of water to 1 tbsp of flax meal, combine and let sit in fridge for 15 mins.
• Shred both the carrots and apples and set aside.
• In a large bowl, combine all wet ingredients and whisk together.
• In a seperate bowl, add all dry ingredients and stir until combined.
• Slowly add dry ingredients to wet ingredients and beat/stir until well incorporated.
• Stir in shredded carrots and apples.
• Divide batter evenly between 12 muffins. About ¾ of the way full.
• Gently press chopped walnuts or pecans on top and sprinkle with some cinnamon & sugar, if desired.
• Bake for 20-25 minutes, or until toothpick comes out clean.
• Allow the muffins to cool before removing from muffin tin.
• Store in an airtight container or freeze to keep fresh.

SPICED CARROT & APPLE MUFFINS

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.

SPICED CARROT MUFFINS

Steps:

• Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
• In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
• Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
• Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

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.

SPICED CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.
• Store in an airtight container at room temperature for 2 - 3 days or freeze.

APPLE, CARROT, AND CHIA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.
• Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.
• Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
• Cool for 5 minutes before transferring to a wire rack.

SPICY APPLE-CARROT MUFFINS

Steps:

• mix dry ingredients in a large bowl. blend well.
• mix wet ingredients in a bowl. blend well.
• add wet ingredients to large bowl and stir just until blended.
• fold grated apple and carrot into batter.
• transfer into 12 greased muffin tins.
• bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned
• enjoy!