Apple-Carrot Muffins

Apple-Carrot Muffins are a great breakfast or snack idea for toddlers! I like to keep muffins in the freezer so I can pull them out as needed for Bode and Beck. I love that these muffins contain apple, carrot, and whole wheat flour! I feel good about serving my boys these muffins over a pre-packaged variety that may contain multiple forms of sugar, artificial ingredients, refined vegetable oils, or food dyes. Plus, they both love them–they literally ask for more! I am a fan too–once in a while, I will enjoy one for a quick pre-workout breakfast or snack. I hope you and your little ones enjoy them as much as we do!

Apple-Carrot Muffins are modified from Cooking Light Magazine’s Carrot-Apple Muffins with Orange Glaze recipe in the November 2018 edition. I omitted the orange glaze to cut back on sugar, omitted the pecans to prevent “texture issues” for my boys, substituted cinnamon for garam masala, and replaced the canola oil with applesauce.

Apple-Carrot Muffins
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Serves: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

INGREDIENTS

  • 3/4 cup finely shredded carrot (about 2 medium carrots)
  • 3/4 cup finely shredded apple (about 1 large apple)
  • 1/2 cup packed light brown sugar or coconut sugar
  • 1 1/2 cups white whole wheat flour
  • 1 large egg, lightly beaten
  • 3/4 cup whole buttermilk
  • 3 tablespoons applesauce
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees.
  2. Toss apple, carrot, and sugar together in a medium bowl. Let stand for ten minutes.
  3. Whisk flour, baking powder, cinnamon, salt, and baking soda together in a large bowl.
  4. Add buttermilk, applesauce, vanilla, and egg to carrot mixture; stir until well combined.
  5. Add buttermilk mixture to flour mixture; stir until well combined.
  6. Evenly divide mixture into 12 sprayed muffin tins.
  7. Cook for 18-20 minutes or until a toothpick inserted comes out clean.

NOTES

Apple-Carrot Muffins are modified from Cooking Light Magazine’s Carrot-Apple Muffins with Orange Glaze recipe in the November 2018 edition.

Gina Schade

Gina Schade

Gina is a certified health coach, author of The 90/10 Life Cookbook and director at Beautycounter. She helps her clients create a toxin-free complexion they feel 100% confident in!

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