This moist apple carrot muffin recipe is the perfect Back to School breakfast. Warm hand held breakfast that’ll make the family go back for more.
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This moist apple carrot muffin recipe easy to make and filled with flavor. It’s my go to muffin because it’s easy to throw together. In the morning, I run down stairs peel an apple and throw it into the apple slicer. Add some shredded carrots mix it all together and pop it in the oven. That gives me about 25 to 30minutes to get the boys together in the morning.
I’m not sure why, but breakfast is one of those meals that I always want to make for my littles. Especially, during the school year. I just love to give my littles something nice and warm in the morning. It makes me feel good. But I know I’ve got to make it something good. This can be a hard crowd to please when it comes to breakfast (hubby makes killer pancakes).
It’s a breakfast like these moist apple carrot muffins that makes getting the littles out of the bed just a little bit easier. Especially, when they can smell the cinnamon upstairs. And with just the suggestion of apple carrot muffins everyone is just a bit more motivated to get dressed and get downstairs to eat. Yippe!! Actually, you might want to double the recipe and save some for later. These muffins freeze well.
Moist Apple Carrot Muffin Recipe
Makes 12 muffins
- 1 1/2 cups flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 teaspoon vanilla
- 1 large apple peeled, cored and chopped
- 2 medium carrots, shredded
Tools: large mixing bowl, medium mixing bowl, silicone spatula, regular muffin tin
Preheat oven to 350 degrees F. Grease muffin tin.
In a large bowl, add flour, sugar, salt, baking powder and cinnamon. Mix until completely combined.
In a separate bowl, mix oil, egg, milk and vanilla.
Fold in shredded carrots and chopped apples.
Measure 1/4 cup of batter to fill muffin tins. Gently tap pan on the counter to help the batter settle.
Bake for about 20 to 25 minutes or until inserted toothpick comes out clean.
Allow muffins to cool slightly and then gently loosen from tin with a thin spatula (or butter knife).
Yum. In about 40 minutes (total) you’ll have moist apple carrot muffins your family will devour. I actually severed these muffins with a side of sliced apples. My littles loved it.
Recipe Note: You can increase the protein in this muffins by adding a bit of protein powder.
This moist apple carrot muffin recipe can also double as a delicious dessert when topped with a cinnamon cream cheese frosting. If you like this recipe, you might also like this peanut butter chocolate chip muffin recipe.