Apple and Carrot Muffin Recipe
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Apple and Carrot Muffin Recipe Ingredients
Servings
1
What Ingredients do I Need for Apple and Carrot Muffin?
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Grated carrots
- 0.5 cup Grated apple (peeled)
- 0.25 cup Maple syrup
- 0.25 cup Unsweetened applesauce
- 0.25 cup Non-dairy milk (e.g., almond or oat milk)
- 2 tablespoons Vegetable oil or melted coconut oil
- 1 teaspoon Vanilla extract
Instructions: How to Make Apple and Carrot Muffin
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with oil.
- In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir well to combine.
- In a separate bowl, combine the grated carrots, grated apple, maple syrup, applesauce, non-dairy milk, vegetable oil, and vanilla extract. Stir to combine.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix, as this can make the muffins dense.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy your healthy and delicious Apple and Carrot Muffins!
Equipments Needed
- Muffin tin
- Muffin liners or oil for greasing
- Mixing bowls (one for dry ingredients, one for wet ingredients)
- Whisk
- Grater
- Spoon or ice cream scoop for portioning batter
- Toothpick for testing doneness
- Wire rack for cooling
Variations and Substitutes
- For gluten-free muffins, use a gluten-free flour blend.
- Add walnuts or raisins for extra texture and flavor.
- For a sweeter muffin, increase maple syrup to 1/3 cup.
Apple and Carrot Muffin Serving Suggestions
- Serve the muffins with a cup of herbal tea or fresh fruit on the side for a wholesome breakfast or snack.
Storage Tips
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 2 months.
Visual Presentation
Serve the muffins warm or at room temperature on a pretty plate with a sprinkle of cinnamon on top for extra flavor. Garnish with a few fresh mint leaves for a pop of color.
Nutrition facts
Serving Size:
Servings
1
Amount per serving
Calories:180
% Daily Value*
Total Fat:8 g
12%Saturated Fat:8 g
12%Trans Fat:
-Polyunsaturated Fat:
-Monounsaturated Fat:
-Cholestrol: mg
-Sodium:150 mg
6%Total Carbohydrates:28 g
9%Dietary Fiber:
-Sugars:
-Protein:2 g
4%Vitamin A:180 IU
4%Vitamin C:5 mg
6%Vitamin D:
-Vitamin E:2 mg
10%Vitamin K:3 mcg
3%Vitamin B1:0.10 mg
6%Vitamin B2:0.10 mg
6%Vitamin B3:2 mg
10%Vitamin B6:0.10 mg
8%Vitamin B12:
-Vitamin B9:40 mcg
10%Calcium:40 mg
4%Phosphorus:70 mg
7%Potassium:250 mg
7%Sodium:150 mg
6%Magnesium:20 mg
5%Iron:1 mg
6%Zinc:0.50 mg
3%Glycemic Index:
-
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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