Apple Carrot Muffins Recipe

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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!

—Jillian

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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.

—Sarah Jo

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9 Ratings

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Sep 08, 2012

Now a personal favorite of mine! Delicious! Thanks!

—Candice

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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.

—ChileKings

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Mar 14, 2013

These were SO GOOD. I didn't change a thing and they came perfect. The second time I made them I omitted the raisins on request from the kids, and still thy were amazingly good.

—Neen718

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Jan 06, 2013

The only changes I made were to use bran flakes from the bulk section instead of bran cereal and I added raisins. They turned out wonderfully.

—Erino

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Dec 27, 2012

I shouldn't rate these 4 stars, as I kind of changed the recipe a little bit, and they might have been 5 stars according to the original recipe. Don't know, but I added a little more raisin bran, more apples and more carrots. They seemed a little too bland tasting to me. Think I'd up the sugar--I'm a sugaraholic--, but weren't quite sweet enough for me. Also probably needed to double the salt and the cinnamon. Will try again with those changes, but still add the additional apple and carrot. Might use brown sugar, too. I like this recipe, though, as it's got some healthy things in it. Good way to get some vegetables in the kids.

—Cookiewoman

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Nutrition

Calories
186 kcal
9%

Carbohydrates
28.8 g
9%

Cholesterol
18 mg
6%

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.

Nutritional Information

Apple Carrot Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 186
Calories from Fat: 64

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 0.8g 4 %
Cholesterol 18mg 6 %
Sodium 238mg 10 %
Potassium 111mg 3 %
Total Carbohydrates 28.8g 9 %
Dietary Fiber 1.7g 7 %
Protein 3.2g 6 %
Sugars 15.3g
Vitamin A 26 %
Vitamin C 2 %
Calcium 4 %
Iron 20 %
Thiamin 18 %
Niacin 17 %
Vitamin B6 7 %
Magnesium 7 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.