Description
Wholesome, warmly spiced muffins packed with grated carrots, apple, nuts, and raisins—perfect for a grab-and-go breakfast or a snack.
Ingredients
- 1 3/4 cups all-purpose flour (or half whole wheat)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup granulated or brown sugar
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1 cup grated apple (peeled or unpeeled)
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or golden raisins
- 1/4 cup unsweetened shredded coconut (optional)
- 1 tsp orange or lemon zest (optional)
Instructions
- Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin.
- In a large bowl, whisk flour, baking powder, soda, cinnamon, nutmeg, salt, and sugar.
- In another bowl, beat eggs with oil (or melted butter) and vanilla until combined.
- Stir in grated carrots, apple, nuts, raisins, coconut, and citrus zest, if using.
- Add wet ingredients to dry and gently stir until just combined—don’t overmix.
- Divide batter into muffin cups, filling about ¾ full.
- Bake 18–22 minutes, until a toothpick comes out clean.
- Let muffins cool in tin 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Swap raisins with dried cranberries or chopped dates.
- Go nut-free by using pumpkin or sunflower seeds instead.
- Use a 1:1 gluten-free flour blend for a GF version (add a couple minutes baking time).
- Replace half the oil with Greek yogurt for extra moistness and tang.
- Add extra spices like ground ginger or cardamom for warmth.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
