Healthy Apple Carrot Muffins (video)

These delightfully soft and moist muffins are made with whole wheat flour, coconut oil, and sweetened with maple syrup. They are packed with wholesome goodness and full of flavor.

I can’t believe how quickly the summer is going by. There is only one more week until the kids are back in school and everyone is back into a routine. So, as a mom it’s time to start thinking about school lunches, healthy snacks and quick breakfast ideas (and earlier bedtimes).

These muffins are loaded with fruits and veggies, and are made with only healthy ingredients. There is no refined sugar in these delicious goodies. They are naturally sweetened with maple syrup, fresh apples, carrots and raisins. The texture is unbelievably moist and fluffy considering they are made with whole wheat flour, and there is no butter. They taste like a cross between an apple spice muffin and a carrot cake, all wrapped in a portable little package, which makes them perfect for lunch boxes, an after-school snack, and/or a quick grab-and-go breakfast.

These apple carrot muffins are mom-approved and kid-approved because they are wickedly delicious and absolutely healthy.

5 from 3 reviews

Healthy Apple Carrot Muffins

Yield: 12 muffins

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Author: Lily Ernst

Course: Breakfast, Snack

Method: Bake

These delightfully soft and moist muffins are made with whole wheat flour, coconut oil, and sweetened with maple syrup. They are packed with wholesome goodness and full of flavor.

Print Leave a Review Pin Recipe

Ingredients

• ▢ 2 cups (225g) whole wheat pastry flour
• ▢ 2 tsp baking soda
• ▢ 2 tsp ground cinnamon
• ▢ 1/3 cup (80ml) melted coconut oil
• ▢ 2/3 cup (165ml) pure maple syrup
• ▢ 2 large eggs
• ▢ 1/2 cup (120g) plain Greek yogurt
• ▢ 1 tsp vanilla extract
• ▢ 1 cup (125g) grated apples, (sweet variety is best)
• ▢ 1 cup (95g) grated carrots, (about 1 med)
• ▢ 1/2 cup (75g) raisins

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
• In a large bowl, toss together the flour, baking soda and cinnamon. Set aside.
  2 cups (225g) whole wheat pastry flour, 2 tsp baking soda, 2 tsp ground cinnamon
• In a medium bowl, whisk together the coconut oil, maple syrup and eggs.
  1/3 cup (80ml) melted coconut oil, 2/3 cup (165ml) pure maple syrup, 2 large eggs
• Whisk in the yogurt and vanilla.
  1/2 cup (120g) plain Greek yogurt, 1 tsp vanilla extract
• Pour the wet ingredients into the dry and stir until the batter starts to come together.
• Fold in the carrots, apple and raisin until just combined. Spoon the batter into the muffin cups.
  1 cup (125g) grated apples, 1 cup (95g) grated carrots, 1/2 cup (75g) raisins
• Bake at 425F for 5 minutes, then reduce the temp to 350F and bake for another 15 minutes for until a toothpick inserted into the center comes out clean.

Notes

Muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. They can also be stored in the freezer for up to 2 months.

Calories: 212kcal, Carbohydrates: 34g, Protein: 5g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 28mg, Sodium: 207mg, Potassium: 232mg, Fiber: 3g, Sugar: 13g, Vitamin A: 1830IU, Vitamin C: 1mg, Calcium: 49mg, Iron: 1mg

Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.

I’ll be sharing this at Fiesta Friday #134.