Apple Carrot Muffins Recipe -
Apple Carrot Muffins Recipe
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Apple Carrot Muffins

Recipe by  

"Delicious hearty muffins...perfect start to a great day!"

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  2. Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Feb 04, 2013

Great muffin recipe - nicely spiced and delicious! I love the combination of textures and flavors. I did use the optional walnuts and added a heaping handful of raisins. I used a Texas sized muffin tin and got half a dozen huge muffins. Before popping them in the oven I topped them with a little turbinado sugar for that nice added little crunch. These baked up beautifully at 400 for a little over 20 minutes. Perfect with a cup of hot tea!

Most Helpful Critical Review
Dec 07, 2013

I don't know what I did wrong - I did substitute Splenda for the sugar which I've done in other baked goods with no problem. The muffins didn't rise at all - I've just got cooked lumps the size of the raw batter!! Doesn't taste too bad but I don't think I'll try this again.

Jul 25, 2012

I used pecans instead of walnuts and I added a heaping quarter cup of organic raisins. I did bake my muffins at 350* for 20 minutes instead of 400*. Chewy, dense and packed with a great mix of add-in's--my family really liked these muffins. They remind me a little of Morning Glory Muffins.

Sep 08, 2012

Now a personal favorite of mine! Delicious! Thanks!

Jan 19, 2013

I make these muffins all the time and my kids and I love them. I don't use raisins or nuts b/c of family preferences, and cut the sugar down to 1/2 cup. They are excellent as is, but even when I make modifications (substitute milk with 1 Tbsp vinegar for buttermilk, increase or decrease sugar, replace some of the flour with WW flour) they turn out very well. They are moist for the first 2 or 3 days in a bag at room temp, but then get stale, so I freeze half to pull out later. Definitely worth a try if you want a yummy, healthy muffin recipe.

Apr 28, 2014

I really liked this recipe. I was looking for a carrot apple oatmeal muffin so I used cup each of flour, oats and bran buds cereal. I didn't chop the apple finely, but did use small pieces. I didn't exactly measure the apple or carrots, went by what I thought looked good. I probably added a cup of each. I baked for exactly 15 minutes and they were perfect!

Apr 04, 2014

I made these on a whim with my daughter. She's only two and she keeps saying "One more, one more!" She loves them so much!

Oct 20, 2013

Really good. I think it needs a streusel topping or a glaze but they are good as is, too. Used pecans instead of walnuts just because I prefer them. I used milk since I didn't have buttermilk. Be sure to chop the apples extra fine. Mine were too big.


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  • Calories
  • 186 kcal
  • 9%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 238 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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