Carrot apple muffins, aka sunshine muffins, are a delightful, hearty treat. These moist muffins are the perfect breakfast, snack, or healthy dessert ā packed with wholesome ingredients like carrots, apples, oats, and pecans.
Carrot apple muffins are as yummy as they are healthy. They are lightly sweetened, satiating, and oh-so-delicious. This easy recipe uses common, simple ingredients and requires minimal mixing. The superhero muffins come out golden brown, tender, and moist.
Like carrot cake, this recipe uses freshly grated carrots and apples. The grated vegetables keep these muffins moist, while the flour and rolled oats provide structure to support the heavy ingredients. Make a batch of these carrot apple muffins the next time you have carrots and apples to use up. If you love this recipe, you will also love these carrot protein muffins.
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Carrot Apple Muffins Recipe
Like morning glory muffins, this great recipe uses fresh carrots, fruit, and other good-for-you ingredients. This easy muffin recipe is the perfect way to use up fruits and vegetables in the most delicious way possible. Here is why you will love these hearty breakfast muffins:
- Simple Wholesome Ingredients - Each bite is packed with fruit, vegetable, oats, and pecans. This easy recipe uses pantry and kitchen staples.
- Healthy Breakfast - These delicious breakfast muffins are a great way to start your day. Thanks to fiber-packed ingredients, one muffin will keep you full and energized.
- Make-Ahead and Freezer-Friendly - This grab-and-go breakfast is perfect for all ages. Make a batch at the beginning of the week for a whole weekās worth of breakfast. Carrot muffins are freezer-friendly too.
- Delicious, Healthy Muffins - These muffins may contain vegetables but are perfectly sweet and delicious. Warm cinnamon flavor infuses the batter, while oats and pecans add a nutty flavor.
Ingredients
- All-Purpose Flour - This simple recipe uses classic, plain flour as its base.
- Old-Fashioned Rolled Oats - Rolled oats add structure, heartiness, and additional nutritional value.
- Light Brown Sugar (packed)
- Granulated Sugar
- Ground Cinnamon
- Baking Soda
- Salt
- Pecans (chopped) - Nuts add a desirable crunch and texture. See below for alternative inclusion ideas.
- Milk (whole, 2%, oat, almond)
- Large Eggs (room temperature)
- Avocado Oil - Or use another neutral-flavored oil.
- Vanilla Extract
- Granny Smith Apples (peeled and grated)
- Carrots (peeled and grated)
See the recipe card for ingredient quantities.
Instructions
STEP 1 (PREPARE) - Preheat the oven to 350 degrees F. Line a 12-cup standard muffin tin with paper muffin cups.
STEP 2 (DRY INGREDIENTS) - Combine the flour, oats, sugar, cinnamon, baking soda, and salt in a large bowl.
STEP 3 (WET INGREDIENTS) - Whisk the oil, milk, eggs, and vanilla in a separate bowl. Stir in the grated carrots and apples. Pour the wet ingredients into the flour mixture, mixing just until combined. Stir in the pecans.
STEP 4 (PORTION) - Evenly divide the muffin batter between the 12 cups of the prepared muffin tin.
Pro Tip - I like to use an ice cream scoop to scoop the batter into the paper liners.
STEP 5 (BAKE) - Bake the muffins in the preheated oven for 25-30 minutes until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool completely on a wire rack before storing them.
Substitutions
- Light Brown Sugar - Dark Brown Sugar
- Milk - Greek Yogurt, Sour Cream, Buttermilk
- Avocado Oil - Coconut Oil, Vegetable Oil, Canola Oil, Melted Butter
- Pecans - Walnuts, Almonds, Coconut Flakes, Chocolate Chips, Raisins
Variations
- Less Sugar - Swap the sugar with monk fruit sweetener, stevia, or coconut sugar.
- Citrus - Add Ā½ to 1 tablespoon fresh lemon or orange zest for a vibrant flavor.
Suggested Equipment
Storage
Transfer cooled muffins to an airtight container. Store muffins at room temperature for up to 4 days or in the refrigerator for up to one week.
Can you freeze apple carrot muffins? Transfer cooled muffins to an airtight container or freezer bag. Freeze muffins for up to 3 months ā thaw them completely before eating.
Other Delicious Muffins
- Banana Blueberry Oatmeal Muffins
- Buttermilk Chocolate Chip Muffins
- Cinnamon Streusel Muffins
- Strawberry Cream Cheese Muffins
- Vanilla Muffins
- Maple Walnut Muffins
- Cranberry Walnut Muffins
Expert Tips
- Wait to grate the carrots and apples until you are ready to bake, so they retain all their moisture for the batter.
- Line or generously grease the muffin pan to prevent the muffins from sticking.
- Do not over-mix ā muffin batter requires minimal mixing.
Frequently Asked Questions
Your muffins needed to be baked longer. Check the muffin's center with a toothpick before removing the pan from the oven. If it comes out wet or covered in batter, your muffins need more time in the oven.
To achieve moist muffins, follow the recipe instructions carefully and measure accurately. Next, refrain from over-mixing the muffin batter and mix only until a batter forms. Finally, do not over-bake.
While delicious on their own, these hearty muffins are equally delicious slathered in softened butter or cream cheese ā serve muffins at room temperature or warmed. To warm, place one muffin on a microwave-safe dish and heat for 15 to 30 seconds.
If you make the recipe, remember to rate it, and let me know what you think in the comments below!Ā Take pictures, tag #sugarylogic, and share them with me onĀ InstagramĀ orĀ Facebook.Ā
š Recipe
Carrot Apple Muffins
Equipment
Ingredients
- 1Ā½ cups all-purpose flour
- Ā¾ cup old-fashioned rolled oats
- ā cup light brown sugar packed
- Ā¼ cup granulated sugar
- 2 teaspoon baking soda
- Ā½ teaspoon salt
- 2 teaspoon ground cinnamon
- 2 large eggs room temperature
- ā cup milk
- ā cup avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup granny smith apples peeled and grated
- 1 cup carrots peeled and grated
- Ā½ cup pecans chopped
Instructions
- Preheat the oven to 350Ā° F. Line a 12-cup standard muffin tin with paper cup liners.
- Combine the flour, oats,Ā sugars, cinnamon, baking soda, and salt in a large bowl.
- Whisk the oil, milk, eggs, and vanilla in a separate bowl. Stir in the grated apples and carrots. Pour the liquid mixture into the flour mixture, mixing just until combined. Stir in the pecans.
- Evenly divide the batter between the 12 cups of the prepared muffin tin.
- Bake the muffins for 25-30 minutes until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool completely before storing them.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Shannon G
Love this recipe!
Katelyn Theofanis
Shannon, I am so happy to hear that you enjoyed this recipe so much. Thank you for the positive review!
Sanne
Very nice recipe! The instructions are missing when to add the milk, but it's pretty clear it should go with the rest of the liquid ingredients.
Katelyn Theofanis
Sanne, thank you for pointing this out. I added the milk to the recipe card instructions. I am happy to hear that you enjoyed this recipe. Thank you for the positive review!
Kristina Luft
This recipe turned out very dry and not sweet at all, tastes like bread. I followed everything exactly step by step and baked at 350 for 25 min. What went wrong?
Katelyn Theofanis
Hi Kristina! These muffins are not meant to be overly sweet. Their moist texture comes from the freshly grated carrots and apples, which should be grated just before making the batter so they retain their moisture. In addition, mix the batter until it is incorporatedāover-mixed batter results in tough, dry muffins.
Kristina Luft
I did all that.