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CARROT APPLE MUFFINS IN 40 MINUTES – A HEALTHY BREAKFAST

apple carrot muffins
CARROT APPLE MUFFINS IN 40 MINUTES - A HEALTHY BREAKFAST

CARROT APPLE MUFFINS IN 40 MINUTES – A HEALTHY BREAKFAST

Carrot apple muffins are easy and simple to make in 40 minutes. These are soft and light breakfast muffins made with freshly shredded carrots and apple.

A Healthy Breakfast Muffins:

Carrot Apple Muffins are the healthy breakfast because it includes fresh vegetable, fruit, and eggs. You can make these muffins even healthier by replacing the all-purpose flour with whole wheat flour or oats flour. I always prefer adding eggs in my baking because my little son does not prefer eating scrambled eggs or boiled eggs. So as a mom I always look for the possible options to include eggs in his diet. Sometimes I also pack these muffins for kids snack or lunch box.

Smart Cooking Tips:

1. I used all purpose flour in these muffins; you can also use whole wheat flour for making it healthier. Whole wheat flour is denser than all purpose flour, so replace 3/4 cup of all purpose flour by whole wheat flour.

2. You can replace the white sugar with brown sugar or honey. If you add honey, the muffins color will be darker compared to the ones with sugar.

3. You can also make these muffins vegan by substituting the eggs with ground flax seeds. For one egg, soak 1tbsp of ground flax seeds in 3 tbsp of water for 5 minutes.

4. Fill the each muffin cup up to 3/4 full when baking the muffins will rise and expand.

5. For a nice crunchy taste, you can also add chopped toasted walnuts or pecans in this recipe.

6. I used vegetable oil that makes a soft and moist muffin. You can also substitute vegetable oil with canola oil.

7. After muffins are ready, allow the muffins to cool in the pan itself for at least 15 minutes. If you take muffins out from a pan right after the baking, the muffins will tend to break.

8. Allow the muffins to cool thoroughly before storing in an airtight container. If you store the muffins when it is still hot, the muffins will become sticky.

Carrot Cake Muffin Recipe:

Carrot apple muffins taste similar to carrot cake with a flavor a cinnamon. These muffins are soft, moist and spongy and taste like a cake. Shredded carrots, apple, and ground cinnamon together make a yummy muffin. You can also add toasted walnuts in these muffins for a nice crunchy carrot cake taste. Shredded apple in these muffins gives a mildly sweet taste, but it remains subtle, you don’t even taste the flavor of apple.

How to serve carrot apple muffins?

Serve apple carrot muffins warm.

4 from 2 votes
apple carrot muffins
CARROT APPLE MUFFINS IN 40 MINUTES - A HEALTHY BREAKFAST
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Carrot apple muffins are easy and simple to make in 40 minutes. These are soft and light breakfast muffins made with freshly shredded carrots and apple.

Course: Breakfast
Cuisine: American
Servings: 6
Author: Antonet Roajer
Ingredients
  • 1 cup CARROTS
  • 1 no APPLE
  • 0.50 cup VEGETABLE OIL
  • 2 no EGG WHL RAW FRSH
  • 1.50 cup ALL PURPOSE FLOUR
  • 1 tsp CINNAMON
  • 1 tsp BAKING SODA
  • 1 tsp BAKING POWDER
  • 0.75 cup SUGARS GRANULATED
  • 1 tsp VANILLA EXTRACT
Instructions
  1. Pre-heat an oven to 350 degrees and prepare a muffin pan with paper liners or grease them with butter. 

  2. Wash, peel and shred the carrots and apple using a food processor or grater.

  3. Sift all purpose flour, baking soda, and baking powder together. Add cinnamon powder, sugar and mix well.

  4. In a separate bowl beat the eggs and vanilla extract using a fork or whisk until fluffy.

  5. Combine dry ingredients, beaten eggs and vanilla mixture, vegetable oil and mix well.

  6. Add the shredded carrots, apple and mix well using a spatula or spoon until all the ingredients blend well together.

  7. Spoon the batter into each muffin cup and fill up to 3/4 full.

  8. Bake in a pre-heated 350 degrees oven for 25 minutes or until the toothpick inserted in the center of a muffin and comes out clean.

  9. Allow the muffins to cool for 15 minutes in a muffin pan itself. After 15 minutes take out the muffins from a pan and allow it to cool completely on the wire rack. Serve or store it in an airtight container.

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