Apple Carrot Muffins
These fluffy Apple Carrot Muffins are made with real carrots and apples, maple syrup, and warm winter spices. They’re wholesome enough for breakfast but sweet enough for a treat!
Servings: 12 muffins
Ingredients
- ¼ cup butter melted and cooled
- 2 eggs room temperature
- ½ cup milk room temperature
- ⅓ cup applesauce
- ⅓ cup maple syrup
- 2 tsp vanilla
- 2 cups white whole wheat flour or sub all purpose flour
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¾ cup apple grated (about 1 apple)
- ¾ cup carrot grated (about ½ large carrot)
- ½ cup walnuts or pecans chopped
Instructions
- Preheat oven to 350°F and line a muffin tin with muffin liners; set aside.
- Melt the butter and allow it to cool to room temperature.
- In a large bowl, whisk the eggs, milk, applesauce, maple syrup, and vanilla together. Last, add the cooled butter.
- In a separate bowl, stir the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, and nutmeg together.
- Pour the dry ingredients into the wet, then use a rubber spatula to combine. Once you can barely see the flour, add the apple, carrots and walnuts/pecans and continue stirring until combined (but don’t over-mix!).
- Divide the batter into the muffin tins, then if you’d like (this is optional), sprinkle them with a little brown sugar. Bake the muffins for 22-25 minutes. Wait a few minutes before transferring them to a wire rack. Enjoy!
Notes
*Calories are per serving and are an estimation
Nutrition
Calories: 185kcal | Carbohydrates: 32g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 145mg | Potassium: 108mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1501IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
