Spiced Carrot Apple 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.

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.

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 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.

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!

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.

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.

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.

THERMOMIX APPLE CARROT SPICE MUFFINS

Steps:

• Heat oven to 375. Prepare a muffin pan with liners and spray with non-stick cooking spray.
• Shred carrots 10 seconds/speed six, or until thoroughly shredded, remove from bowl.
• Shred apple 5 seconds/speed six, or until desired chunkiness, remove from bowl.
• Pulverize dates 10 seconds/speed six.
• Add apple and carrots back to the bowl with the dates.
• Add the dry ingredients and mix 25 seconds/speed spoon until the fruits and vegetables are thoroughly coated with flour.
• Add all the remaining ingredients and mix 25 seconds/ speed 2. If there is still dry flour showing, mix by hand with spatula until the batter is completely combined - it will be thick and chunky.
• Spoon batter into prepared muffin tin.
• Bake 20-25 minutes, or until an inserted toothpick comes out clean.

GREAT APPLE AND CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 20 muffin cups, or line with paper muffin liners.
• Mix water and flax seeds together in a bowl.
• Stir all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl. Add carrots and chopped apples; toss to coat.
• Stir applesauce, white sugar, brown sugar, olive oil, eggs, walnuts, and flax seed mixture into the flour mixture. Mix until batter is well combined.
• Spoon batter into prepared muffin cups, filling each cup about 3/4 full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

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.