Golden Fruit and Vegetable Muffins
Start your day with a wholesome burst of flavor with these Golden Fruit and Vegetable Muffins—perfect for a nutritious breakfast or snack. Packed with grated carrots, sweet apple, and chewy dried apricots, these muffins balance natural sweetness with a warm spice blend of cinnamon and nutmeg. Featuring a mix of all-purpose and whole wheat flour for added texture and fiber, they’re tender, moist, and irresistibly golden. Ready in just over 20 minutes of baking time, this easy recipe combines the goodness of produce with the convenience of meal prep, making it ideal for busy mornings or lunchbox treats. Enjoy them fresh out of the oven or store for an on-the-go snack that’s bursting with nourishing ingredients!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup carrots, grated
- 1 medium apple, grated (peeled and cored)
- 0.5 cup dried apricots, finely chopped
- 2 large eggs
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cups milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another large bowl, combine the grated carrots, grated apple, and chopped dried apricots. Stir to distribute evenly.
In a medium bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla extract, and milk until well combined.
Pour the wet ingredients into the bowl of dry ingredients, and gently fold together until just combined. Be careful not to overmix.
Add the grated fruits and vegetables to the batter, folding gently until everything is evenly incorporated.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 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 tin for about 5 minutes. Transfer to a wire rack to cool completely before serving.
Enjoy the muffins warm or at room temperature! Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.0 g | 155% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 363.1 g | 132% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 149.4 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 474 mg | 36% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2745 mg | 58% | |
*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.
