Healthy Apple Carrot Muffins

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When I’m craving a snack that’s both nutritious and satisfying, I always turn to my Healthy Apple Carrot Muffins. Made with fresh apples, carrots, cinnamon, unsweetened applesauce, and coconut sugar, they’re naturally sweet and packed with fiber. Whether it’s a quick breakfast, a nutritious treat for my family, or a mid-afternoon pick-me-up, these muffins never disappoint.

As a mom, I’m always on the lookout for snacks that are both wholesome and kid-approved. My little ones love muffins, but I wanted something that wasn’t packed with refined sugar. That’s what inspired me to create these healthy apple carrot muffins, they are so moist and fluffy much like my vegan chocolate chip muffins.

From the very first batch, I was hooked! These, also called “superhero” muffins are ridiculously easy to make, perfect for stashing in the freezer for busy mornings, and, best of all, my family loves them.

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🥘 Ingredients

I always keep these staple ingredients on hand to make my apple carrot muffins recipe.

Flour & Baking Soda: I use a mix of all-purpose flour and white whole wheat flour for a perfect balance of softness and whole grain goodness. Baking soda helps the muffins rise, making them light and fluffy.

Warm Spices: Cinnamon brings that cozy, spiced flavor that pairs perfectly with apples and carrots. A touch of sea salt enhances all the flavors, making every bite even more delicious.

Natural Sweeteners: Instead of refined sugar, I use coconut sugar for its warm, molasses-like notes.

Fruits & Veggies: Freshly grated carrots and apples add natural sweetness, fiber, and moisture. Raisins add a little chewy sweetness, and shredded coconut gives a subtle nuttiness, and chopped pecans give the perfect crunch and a boost of healthy fats.

Healthy Fats & Binders: Eggs hold everything together and help create a great texture (room temperature eggs work best!). I use melted coconut oil for moisture.

Extra Moisture & Depth of Flavor: Unsweetened applesauce adds even more natural sweetness and keeps the muffins extra soft. A splash of pure vanilla extract rounds out the flavors for the perfect muffin!

🍲 Substitutions

Flour: oat flour works as a perfect 1:1 swap for gluten-free option.

Apples: I love using Granny Smith, Fuji, or Pink Lady apples, but any fresh apple will work.

Nuts: No pecans? No problem! Walnuts or slivered almonds make great substitutes.

Extract: If I’m out of vanilla, almond extract works just as well and adds a slightly nutty twist.

Applesauce: Mashed bananas or pureed pears are great swaps for applesauce and add their own natural sweetness.

🔪 How To Make

This apple carrot muffins recipe is as easy as it gets, and I love how quickly they come together.

Prepare The Muffin Tin: I start by preheating my oven to 375°F and lining a muffin tin with baking cups. If I’m not using liners, I simply spray the muffin tin with non-stick cooking spray.

Sift Dry Ingredients: In a large mixing bowl, I sift together the all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt. Then, I stir in the coconut sugar until evenly mixed.

Stir In Apples, Carrots, And Raisins: This is where all the natural sweetness and texture come in! I gently stir in the shredded carrots, grated apples, raisins, coconut, and chopped pecans until everything is evenly distributed.

Combine Wet Ingredients: I whisk the eggs in a small or medium bowl, then add the oil and vanilla extract, whisking everything together until smooth. Next, I make a well in the dry ingredients and pour in the egg mixture, ready to bring the batter to life!

Combine Wet And Dry Ingredients: I gently mix the eggs into the batter until just combined, making sure not to overmix. Overmixing can lead to tough muffins, and we definitely want them soft and fluffy!

Transfer Batter To Pan: I spoon the batter into the prepared muffin cups, making sure each one gets an equal amount.

Bake: I pop the muffin tin into the preheated oven and bake for 18-20 minutes, until they turn a beautiful golden brown. Once done, I transfer them to a wire rack to cool before digging in, though I can never resist sneaking one while they’re still warm.

📖 Variations

One of the best things about these healthy apple carrot muffins? You can mix things up and make them your own.

Protein Muffins: I whisk in 2-3 tablespoons of peanut or almond butter with the wet ingredients for an extra boost of protein and fiber. A scoop of protein powder mixed into the dry ingredients works great too.

Blueberry Muffins: I swap out the raisins for an equal amount of dried blueberries. It’s a fun twist that adds a little burst of fruity flavor.

Seasonal: I add ½ cup of pumpkin puree and reduce the applesauce by the same amount for a cozy fall-inspired twist. A little pumpkin pie spice instead of some of the cinnamon takes the flavor to the next level.

Banana Flavor: I mix in ½ cup of mashed ripe banana and cut back the applesauce by ½ cup. For an even stronger banana flavor, I swap all the applesauce for banana puree and sometimes switch out the pecans for walnuts.

🍽 Serving Suggestions

These healthy apple carrot muffins are delicious on their own, but I love pairing them with other wholesome foods to make a balanced meal or snack.

Breakfast Boost: I serve them with a side of Greek yogurt and a drizzle of my vegan honey or my vegan Nutella for extra protein and creaminess.

On-the-Go Snack: A muffin with a handful of nuts or fresh fruit makes the perfect grab-and-go energy boost.

Brunch Favorite: These muffins pair beautifully with my refreshing pineapple and banana smoothie, or a hot cup of coffee for a satisfying start to the day.

🫙 Storage Directions

Refrigerating: I keep these muffins in an airtight container at room temperature for 2-3 days, or if I want them to last longer, I pop them in the fridge for up to a week.

Freezing: When I make a big batch, I freeze them in a freezer-safe bag for up to 6 months. When I’m ready to enjoy one, I just let it defrost at room temperature for 20-30 minutes or warm it up for a few seconds in the microwave for that fresh-baked taste.

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