Carrot Apple and Honey Muffins
Packed with wholesome goodness, these Carrot Apple and Honey Muffins are a delightful blend of natural sweetness and warm spice that's perfect for any time of day. Made with shredded carrots, freshly grated apple, and a drizzle of golden honey, these muffins are both moist and lightly spiced with cinnamon, creating a cozy flavor profile. Greek yogurt adds a hint of tanginess while keeping the texture irresistibly tender, and optional walnuts or pecans lend a satisfying crunch. Ready in just 35 minutes from start to finish, this recipe is ideal for busy mornings, snack breaks, or even a healthy dessert option. Whether enjoyed fresh from the oven or as an on-the-go treat, these muffins are a nourishing, family-friendly favorite that celebrates the natural sweetness of fruit and honey.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 Eggs
- 0.5 cups Honey
- 0.25 cups Vegetable oil
- 0.5 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 1 cups Shredded carrots
- 1 cups Grated apple (peeled and cored)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat the eggs, honey, vegetable oil, Greek yogurt, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overmix.
Fold in the shredded carrots, grated apple, and chopped nuts (if using) until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.4 g | 136% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2172 mg | 94% | |
| Total Carbohydrate | 297.4 g | 108% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 135.4 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1350 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
