These apple carrot muffins are the answer to your busy morning routine! They are full of nutrients like fiber, healthy fats and whole grains.
I've started to compile a list of food I am making for my maternity leave! It is crunch time and I am starting with these apple carrot breakfast muffins!
They freeze so well and reheat in the microwave wrapped up in a paper towel in under 30 seconds. They are loaded with flaxseed, which is lactation friendly and have a ton of fiber from the carrots and apples!
This recipe makes 12 dense muffins. You will fill each muffin tin up to the top!
I love using these silicone reusable and washable muffin liners. They are dishwasher friendly and better for the environment.
Ingredients
- Milled flaxseed or flaxseed meal: You can find this in the baking aisle. I always have some on hand because you can use it as an egg replacement in recipes if you don't have an egg available or have a family member with an allergy!
- Oats: You can use whole oats in this recipe. If you just have oat flour that will work too.
- Carrots, raisins & apples: Shred up 2-3 small carrots and about 1 small to medium sized apple (~1 cup). You don't want to squeeze the water out of either of these though because it will keep the muffin moist! Great to get that fiber in the morning.
Are they healthy?
Each muffin contains 5 grams of protein, 4 grams of fiber and 6 grams of total fat, which mostly comes from the flaxseed. These carrot apple muffins are a great afternoon snack too!
Make it a Meal
These breakfast muffins pair well with a small bowl of yogurt, a smoothie or protein shake.
Can they be vegan?
Yes! They can be vegan if you use flaxseed eggs and almond milk or plant based milk alternative.
How Do I Store them?
I would recommend storing them in the fridge for immediate use. Since they are very moist, if left sitting out at room temperature for days, they could get moldy.
Can you freeze them?
100 percent yes! They are a great way to stock up for back to school time or maternity leave.
Other recipes similar to these
- Baked Oatmeal Cups - 6 ways Freezable!
- Flourless Banana Oatmeal Muffins
- Gluten Free Lemon Blueberry Muffins
- Grain Free Healthy Pumpkin Muffins
- Pumpkin Zucchini Muffins
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Apple Carrot Breakfast Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These apple carrot muffins are the answer to your busy morning routine! They are full of nutrients like fiber, healthy fats and whole grains.
Ingredients
- 1.5 cups flour (I used all purpose, scooped with a spoon and leveled off)
- ½ cup flaxseed meal (ground flaxseed)
- ¾ cups oats, old fashioned is best
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 2 eggs, whisked
- 1 cup dark brown sugar, light brown sugar will work too
- 1 tsp vanilla extract
- ½ cup milk (or other plant based alternative)
- 1 cup carrots, shredded ( 2-3 small carrots)
- 1 medium apple, shredded, skin on (about 1 cup)
- ¼ cup raisins
Instructions
- Preheat oven to 375 and prepare 12 muffin pan.
- Mix the flour, ground flaxseed, oats, baking powder, baking soda, salt and cinnamon in a large bowl. Set aside.
- In a separate bowl combine the eggs, milk, vanilla and sugar. Mix well.
- Pour the wet ingredients into the dry ingredients, mixing until no clumps appear.
- Add in shredded carrots, apples and raisins and gently fold into batter.
- Scoop out ½ cup of batter into muffin cups until no batter is left over.
- Bake at 375F for 18-22 minutes or until toothpick runs clear.
Notes
Do not squeeze out the water from the shredded apple or carrots.
Quick cooking oats will work in this recipe too.
If you wanted to make these vegan, swap out the eggs for 2 flax eggs (¼ cup water, 2 tbsp flaxseed) in a separate bowl for 5 minutes to gel together, then add back to the batter.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
How many carbs per muffin and can I cut back on the sugar
Just posted the nutritional facts, sorry for the delay
Do you think it would work if I substituted mashed banana for the grated apple? Trying to use what I have on hand.
Yeah I think that should work 🙂
Hi! I’m going to make these as is for my older kids but was wondering if you had any suggestions or ideas for making them without oats? My youngest has an allergy to oats and all the good healthy muffin/breakfast recipes have oats! Just looking for a substitute or swap if possible!
hmm. I would suggest probably something absorbent like almond flour. You could try whole wheat or white whole wheat flour.
I'm wondering if the recipe is missing oil or apple sauce? I made it and there wasn't nearly enough wet. I looked up some other recipes for reference and ended up adding 1/2 cup of oil, which made it the perfect muffin batter. Curious if it just got left out?
Thankyou! In the oven now. Hope they turn out 😆
Hello Connie,
Thanks for your comment, I made the muffins exactly like the recipe said and my batter was not dry. However, I would say my apple was more on the size of 'medium' than small, so I updated the recipe stating a medium apple. Sorry the muffins didn't turn out the way you expected but I am glad the oil came through 🙂 Have a great day!