Healthy Apple Carrot Muffins
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.
Servings: 20 muffins
Calories: 230kcal
Ingredients
- 1 cup all-purpose flour
- 1 cup white whole wheat flour or whole wheat pastry flour
- 2 tsp ground cinnamon
- 2 tsp baking soda
- ½ tsp salt
- ½ cup coconut sugar or pure maple syrup
- 1½ cups finely shredded carrots
- 2 large tart apples, grated Pink Lady, Fuji, or Granny Smith
- ½ cup raisins
- ¾ cup shredded coconut
- ½ cup chopped pecans
- 3 lightly beaten eggs
- ½ cup coconut oil
- 1 cup + 1 Tbsp Unsweetened applesauce
- ½ tsp vanilla extract
Instructions
- Preheat oven to 375 degrees. Line muffin tins with baking cups; set aside.
- Sift flour with cinnamon, baking soda, and salt into a large bowl. Stir in sugar until blended.
- Then add carrots, apples, raisins, coconut, and pecans.
- Stir mixture until combined.
- Make a well in center of mixture and pour in eggs, oil, and vanilla all at once.
- Stir just until mixture is evenly moist. Add applesauce and stir.
- Spoon batter into muffin tins, filling at least ¾ full. Bake for 18 to 20 minutes or until golden. Serve warm.
Notes
- My #1 Secret Tip for keeping my healthy apple carrot muffins soft and fluffy is to mix the batter as little as possible! I used to think more mixing meant better muffins, but I quickly learned that overmixing leads to dense, tough bites, not what I want! Now, I gently fold everything together just until combined, even if there are a few lumps. It feels a little too easy, but trust me, this simple trick makes all the difference for light, tender muffins every time.
- I use a mini muffin pan and scoop 2-3 tablespoons of batter into each cup. They bake in just 11-13 minutes, turning into perfectly bite-sized treats.
- Paper or silicone liners make cleanup easy, but if I don’t have any, a quick spray of non-stick cooking spray does the trick. No sticking, no mess.
- If I swap coconut sugar for maple syrup, I mix it in with the wet ingredients. This helps it blend smoothly into the batter for even sweetness.
Nutrition
Serving: 1large muffin | Calories: 230kcal | Carbohydrates: 25.3g | Protein: 3.2g | Fat: 14g | Sodium: 197mg | Fiber: 3.7g | Sugar: 11g