Carrot Apple Muffins
Start your morning right with these moist and flavorful Carrot Apple Muffins! Packed with freshly grated carrots and sweet apple, these muffins deliver a burst of natural sweetness and a hint of spice from cinnamon and nutmeg. With the added richness of Greek yogurt and a touch of melted butter, they’re perfectly soft and tender, while optional chopped walnuts or pecans add a delightful crunch. Ready in just 35 minutes, this simple, healthier twist on classic muffins is ideal for breakfast, snack time, or a grab-and-go treat. Plus, they’re easy to make and perfect for meal prep, as they stay fresh for days. Discover the joys of homemade baking with this wholesome, family-friendly recipe!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar
- 2 pieces large eggs
- 0.5 cups unsalted butter, melted
- 0.5 cups plain Greek yogurt
- 1 teaspoons vanilla extract
- 1 cups grated carrots
- 0.75 cups grated apple (about 1 medium apple)
- 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 each cup with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium mixing bowl, combine the granulated sugar, light brown sugar, eggs, melted butter, Greek yogurt, and vanilla extract. Whisk until smooth and well combined.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The batter will be thick.
Fold in the grated carrots, grated apple, and optional chopped walnuts or pecans until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins 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 allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 343.5 g | 125% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 181.2 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 395 mg | 30% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1313 mg | 28% | |
*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.
