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.
Pre-heat an oven to 350 degrees and prepare a muffin pan with paper liners or grease them with butter.
Wash, peel and shred the carrots and apple using a food processor or grater.
Sift all purpose flour, baking soda, and baking powder together. Add cinnamon powder, sugar and mix well.
In a separate bowl beat the eggs and vanilla extract using a fork or whisk until fluffy.
Combine dry ingredients, beaten eggs and vanilla mixture, vegetable oil and mix well.
Add the shredded carrots, apple and mix well using a spatula or spoon until all the ingredients blend well together.
Spoon the batter into each muffin cup and fill up to 3/4 full.
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.
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.