Apple carrot muffins, also known as sunshine muffins or superhero muffins, are the perfect family-friendly muffin recipe, as they are loved by adults and kids alike. Made with rolled oats, crunchy apples, and sweet carrots, this apple carrot muffin recipe is packed full of fruits and vegetables, perfect for a healthy high-fiber breakfast or snack.
Apple Carrot Muffin Recipe
Part of the reason I wanted to share this recipe is that it’s made with pantry and kitchen staples. I don’t know about you, but we always have apples and carrots in the fridge and we seem to go through them by the bucket load. I always seem to be adding apples to my morning oatmeal, carrots seem to fit into almost every dinner I cook, and they are both at the top of my snacking list. So, I decided to mix things up and do a little baking with fall flavors, hence this apple carrot muffin recipe!
For this particular recipe, I opted to add rolled oats for some extra fiber, although the apples and carrots add plenty on their own, and sweeten the muffins naturally with maple syrup. However, if you don’t have rolled oats on hand you can swap them for an extra 1/2 cup of flour and swap for the maple syrup for brown sugar if needed.
Carrot and Apple Muffins
In my opinion, these apple carrot muffins are a great recipe for some easy Sunday baking, as they store well in the pantry, fridge, or freezer so you’ll have healthy adult and kid-friendly snacks ready to go whenever you need them.
More Healthy Muffin Recipes:
Apple Carrot Muffins
Made with rolled oats and maple syrup, these healthy apple carrot muffins are moist, fluffy and absolutely delicious!
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 12 muffins
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Category: Muffin
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Method: Baked
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Cuisine: American
Prep Time:
Yield:
Category:
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Cuisine:Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup grated apple (about 1 large apple)
- 1 cup grated carrots (about 3 carrots)
- 1/2 cup maple syrup
- 1/2 cup butter, melted
- 1/4 cup milk
- 2 eggs, whisked
- 1 teaspoon vanilla
- 1/4 cup raisins* (optional)
Instructions
- Preheat the oven to 350°F and line muffin tin with baking cups or lightly grease with butter.
- In a medium bowl, combine all of the dry ingredients: flour, oats, cinnamon, baking powder, baking soda, salt, and stir until well incorporated.
- In a separate large bowl, combine all of the wet ingredients; grated apple, grated carrots, maple syrup, melted butter, milk, eggs, and vanilla, and whisk to combine.
- Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps. (Optional: Once the batter is mixed, add the raisins and fold in gently.)
- Divide the batter evenly across the muffins cups.
- Transfer the muffin tin to the oven and bake for 20-22 minutes until a toothpick inserted into a muffin comes out clean.
- Once baked, allow to cool slightly, then transfer the muffins to a cooling rack and allow to cool to room temperature.
- The muffins can be served immediately, stored at room temperature for 5 days, in the fridge for up to 7 days or frozen for up to 3 months.
Notes
*For extra tender and sweet raisins, soak them in hot water for 5-10 minutes before adding them to the batter. However, be sure to strain them well and remove any excess water before adding them.
Nutrition
- Serving Size: 1 muffin
- Calories: 198 calories
- Sugar: 10 grams
- Fat: 9 grams
- Carbohydrates: 27 grams
- Fiber: 2 grams
- Protein: 4 grams
Do you think I’d be able to make these gluten free with Bobs Red Mill gluten free all purpose flour mix?
I have not tested it, but certainly worth trying with their 1-to-1 all-purpose flour!
This is exactly the muffin recipe I was searching for. Simple ingredients and no added sugar. I added some grated fresh ginger, which made these moist, delicious muffins quite zesty. Will reach for this recipe again soon.
Thank you so much for sharing, Lauren!
These are perfect for weekend breakfasts! Even with grated carrots these came out husband-approved!
LOVE, LOVE LOVE them muffins. Delicious. Everyone who has tried them loved them . Highly recommend. ?
This was amazing! Can’t believe how good it tastes.
So happy you enjoyed them! 🙂
Excellent! We substituted 1/2 cup whole wheat flour, added walnuts and flax. They are very moist and needed to add time to the cooking. You did it again Steph!! ?
Love these muffins, delicious! Will be making them again, for sure!
Any swap for the butter?
Coconut oil would work!
One of the best muffins I have made! I substituted 1/2 cup all purpose flour for whole wheat flour. I also added a handful of walnuts and pumpkin seeds. They so delicious!
Love these!! Delicious ?
I love this recipe for so many reasons. 1) Delicious, delicious, delicious, 2) easy and quick to make in the morning as part of lunch prep for my kids, 3) no fancy ingredients!
Delicious! A nice treat.
Great recipe! Added ground flaxseed instead of rolled oats and it was still EXTREMELY moist. Loved the raisin soaking tip – I used it and it made all the difference. Added a pecan crumble to the top of some. Fantastic recipe! I would recommend it.
I’m so happy you enjoyed them, thank you for sharing!
Would almond flour work
I have not tested it but likely not, I’d recommend a 1-to-1 gluten-free flour as an alternative if needed.
This recipe was excellent! I replaced the eggs with flaxmeal eggs, the butter with coconut oil and the flour with mystery flour in my cupboard (I think it was wheat or oat bran flour). I also added nutmeg. The muffins were fluffy, moist and flavourful!
Love the substitutions and additions, so happy they turned out, and happy you liked them! Thanks for sharing. 🙂
Omg muffins were awesome. I have already forwarded the recipe to 3 people who loved them!!!
Oh, that’s so wonderful to hear! I’m so happy you liked them and appreciate you sharing. 🙂
Loved them!!
This is a reminder to make these delicious and moist muffins!
These are delicious, easy and always turn out!
Happy you like them! 🙂
I haven’t made muffins in so long, and now I wonder why! These are easy to make and absolutely delicious!! Everyone in the family loved them. I added toasted walnuts and raisins, because I had them on hand and for me the more texture food has, the better 🙂 These will be enjoyed on repeat-and I love how easy it is to freeze muffins!!
I’m so happy you enjoyed them, thank you for sharing!
Great recipe, my whole family loved these muffins Thank you
Thanks for sharing!
My family totally enjoy these muffin; they also enjoy the blueberry banana ones which I have also made. One child is not overly keen on muffins but he totally loved the Apple Carrot ones I made (Ditto for the banana blueberry ones too!). They are easy to make… Using maple syrup instead of sugar gives the muffins a moistness and fluffiness thats irresistable!
I just moved to a high altitude place. Above 8000 ft. How should I adjust the recipe to accommodate this? The recipe looks amazing, by the way!
I’m not sure, I haven’t tested it.
Amazing recipe! For 3x I used 1 cup maple syrup and 1 cup mix of butter and sunflower oil. All my family loved these healthy and delicious muffins . My granddaughters love to take them to school- Thank you
So happy to hear it, thank your for sharing, Salwa!
I made your muffins Used Bob’s Red Mill GF flour, coconut oil instead of butter & really good honey They turned out great thankyou for sharing 🤩
Good to know it works well with Bob’s gluten-free flour! Thanks for sharing, Dorea!
Tried, your apple carrots muffins, love them!
So happy you liked them, Marge!