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Whole Wheat Apple Carrot Muffins pinterest

Whole Wheat Apple Carrot Muffins

Packed with wholesome ingredients, these Whole Wheat Apple Carrot Muffins combine the natural sweetness of apples with the earthy goodness of carrots, all wrapped in nutritious whole wheat flour. Perfect for busy mornings, lunchboxes, or after-school snacks, these muffins deliver more fiber, vitamins, and minerals than store-bought alternatives with significantly less sugar.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 185 kcal

Equipment

  • Muffin Tin
  • Box Grater or Food Processor
  • Mixing Bowls

Ingredients
  

Dry Ingredients

  • 2 cups whole wheat flour can substitute with white whole wheat for a milder flavor
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt

Wet Ingredients

  • 2 large eggs room temperature
  • 1/2 cup honey or maple syrup reduce to ⅓ cup for less sweetness
  • 1/3 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 2 tbsp coconut oil or unsalted butter melted
  • 1 tsp vanilla extract

Mix-ins

  • 1 1/2 cups grated carrots approximately 2 medium carrots
  • 1 cup diced apple about 1 medium apple, preferably a sweet-tart variety like Honeycrisp
  • 1/2 cup rolled oats plus extra for topping
  • 1/3 cup chopped walnuts or pecans optional
  • 1/4 cup raisins or dried cranberries optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  • In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • In a separate medium bowl, beat the eggs lightly, then add honey or maple syrup, applesauce, Greek yogurt, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and well combined.
  • Grate the carrots using the fine side of a box grater or food processor. Core and dice the apple into small, ¼-inch pieces.
  • Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula until just combined.
  • Fold in the grated carrots, diced apple, rolled oats, and optional walnuts and raisins until evenly distributed throughout the batter.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with a few additional oats.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For dairy-free: Use plant-based yogurt instead of Greek yogurt
For egg-free: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
For gluten-free: Substitute a 1:1 gluten-free flour blend, but add ¼ teaspoon xanthan gum if it doesn't already contain it
Lower sugar version: Reduce honey to ¼ cup and add an extra ¼ cup applesauce
These muffins can be frozen for up to 3 months. Wrap individual muffins in plastic wrap and place in a freezer bag.

Nutrition

Calories: 185kcalCarbohydrates: 32gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 31mgSodium: 180mgFiber: 4gSugar: 14gVitamin A: 45IUVitamin C: 6mgCalcium: 6mgIron: 8mg
Keyword Muffins, Healthy Muffins, Whole Wheat, Apple Carrot, Kid-Friendly
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