Spicy Apple Carrot Muffins
Wake up your mornings with these moist and flavorful Spicy Apple Carrot Muffins, a perfect blend of warm spices, grated carrots, and tangy Granny Smith apple. Bursting with cinnamon, ginger, and nutmeg, these muffins deliver the comforting taste of autumn in every bite. Made with rolled oats for a touch of texture and sweetened naturally with applesauce and brown sugar, they’re a wholesome treat that’s both satisfying and easy to make. Customize with optional raisins or crunchy chopped nuts for added flavor and crunch. Ready in under 45 minutes, these soft, spiced muffins are ideal for breakfast on the go, a midday snack, or a healthy lunchbox addition. Perfectly balanced between sweet and spicy, they’re a must-try for muffin lovers looking for a unique twist!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups rolled oats
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups brown sugar
- 0.25 cups granulated sugar
- 2 eggs
- 0.5 cups unsweetened applesauce
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1.5 cups grated carrots
- 1 cup grated Granny Smith apple
- 0.5 cups chopped walnuts or pecans (optional)
- 0.5 cups raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisk to evenly combine.
In a medium mixing bowl, whisk together the brown sugar, granulated sugar, eggs, applesauce, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Gently fold in the grated carrots, grated apple, and any optional mix-ins like chopped nuts or raisins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 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 tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve warm, at room temperature, or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2437 mg | 106% | |
| Total Carbohydrate | 428.4 g | 156% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 217.6 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 336 mg | 26% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2239 mg | 48% | |
*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.
