Best 8 Carrot Apple Nut Muffins Recipes

APPLE CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 12 baking cups with paper liners or lightly coat with nonstick spray. Set aside. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the coconut oil in a medium microwave-safe bowl. Heat in the microwave just until melted (about 30 seconds on high). Set aside to cool to room temperature.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt. Add the grated carrot and apple and fold to combine.
• To the bowl with the coconut oil, add the eggs, Greek yogurt, honey, and vanilla. Whisk until smooth. If the coconut oil resolidifies, warm it in the microwave in 15-second bursts, and stop as soon as you can stir the mixture back together. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix. Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 12 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling completely.
• For the icing: Whisk together the powdered sugar, honey, and 1 teaspoon milk. Continue to add milk, 1 teaspoon at a time, until your desired consistency is reached. Drizzle over the top of the cooled muffins.

APPLE CARROT MUFFINS

Steps:

• In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

EASY MORNING GLORY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
• In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

APPLE CARROT NUT MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix ingredients together.
• Pour batter into greased or paper-lined muffin cups.
• Bake for 20 to 25 minutes.

CARROT-APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
• Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
• Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

SOFT & MOIST CARROT MUFFINS

Steps:

• Preheat oven to 375°F. Greased or line muffin tins.
• In a large bowl whisk together flour, baking powder, cinnamon, and salt.
• Whisk sugar, oil, and eggs in a separate bowl.
• Stir egg mixture into dry ingredients just until combined.
• Lightly fold in carrots, apples and raisins.
• Divide the mixture into prepared muffin tins
• Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

APPLE CARROT MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
• 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.
• 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.

CARROT APPLE NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease muffin cups or use paper liners. Peel and finely grate apple and carrots. Set aside.
• In a large bowl whisk together flour, sugar, baking powder, baking soda, salt and ground cinnamon. Stir in nuts.
• In a separate bowl whisk together eggs, oil, ginger and vanilla. Fold apples and carrots into wet ingredients. Fold mixture into dry ingredients, stirring just until moistened. Divide evenly between muffin cups. Bake for 20-25 minutes or until a wooden pick inserted into center of muffin comes out clean. remove from oven and cool on wire rack.
• Makes 9 large or 18 small muffins.