Carrot Apple Nut Mini-Muffins
It’s not quite an official change of season, but it feels like it with the end of yet another Labor Day weekend.
This is a wholesome muffin combining both a vegetable and fruit with oat bran, yogurt, nuts – the warmth of cinnamon, and raisins. Whether used for back to school treats in lunches, breakfast or an afternoon/evening snack, you’re sure to love the wholesomeness of these muffins with their cinnamon-sugary tops.
Carrot Apple Nut Muffins
These muffins made in standard or regular size are perfect for breakfast or an afternoon treat with your tea or coffee. They also make perfect mini-muffins for back to school too!
Carrot Apple Nut Muffins
With good ingredients like carrots, an apple, some yogurt and butter, they’re moist. The toasted walnuts lend texture with their nutty flavor and the raisins add a bit of sweetness. Don’t forgo the sugary-cinnamon tops as it adds just the right balance of sweentess in these muffins, along with subtle texture.
Carrot Apple Nut Muffins
While I don’t want to wish my precious days away, it’s always at this time of the year that I’m anxious for the season to change and bid adieu to hot summer days and embrace with open arms the fall season. It’s time for baking and using up that late summer harvest of produce goodness.
Like most muffin recipes, you don’t need to haul out the stand mixer or even the hand mixer. Mix the ingredients by hand and plan that these muffins may require a little more time to assemble because of the grating of the carrots and apples. The time is all worth it because this recipe is a keeper! This is a perfect baking project for getting ready to transition to our autumn days.
print[save_recipe] 16 regular sized muffins -OR-
12 regular & 12 mini-sized muffins
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- ¼ cup oat bran or wheat bran
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2/3 cup dark brown sugar, packed
- 2 large eggs
- 1 ½ cups plain, low-fat yogurt
- ¼ cup unsalted butter, melted
- 1 ¼ cups tart apple, peeled and grated (about 1 large)
- 1 ¼ cups carrots, peeled and finely grated (about 1.5 medium)
- ¾ cup walnuts, toasted and chopped
- ½ cup golden raisins
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 400° and position oven rack to center position. Line 16 standard muffin-pan cups -OR- 12 standard and 12 mini muffin-pan cups.
- In a large bowl, combine the flours, bran, baking powder, baking soda, salt, ground cinnamon, and brown sugar. Set aside.
- In another large bowl, whisk the eggs until blended. Stir in the yogurt and melted butter. Pour over dry ingredients and stir with a rubber spatula until half-moistened (about 10-12 strokes).
- Add the prepared apple, carrots, nuts, and raisins and combine until evenly distributed. Do not overmix.
- Spoon or scoop the batter into prepared muffin cups, filling each cup about two-thirds full.
- Combine the sugar and cinnamon. Sprinkle the sugar/cinnamon on top of each muffin top.
- Bake until a toothpick inserted in the middle of muffins comes out clean. Bake for about 15-18 minutes for standard size; 8-10 minutes for mini-muffin size.
- Let the finished muffins cool in the pan for a couple of minutes before moving to a wire cooling rack.
- Store in an airtight container for up to 2 days at room temperature -OR- freeze for up to 1 month. © Images & content: Cristina A-Moore for TeenieCakes.com.
- Use this recipe for either 16 standard sized muffins -OR- both 12 standard sized & 12 mini-sized muffins.
- If you have it on hand or need a substitution, I used 1 cup low-fat plain yogurt -and- ½ plain Greek yogurt.
- Increased amount of walnuts by ¼ cup (reflected in ingredients).
- Finely grate the carrots in short strands instead of long string strands, if possible.
Christiane ~ Taking On Magazines says
I love carrot muffins and think it’s genius to add apple to them. I’m sure the yogurt made them especially moist and delicious too. They look fantastic.
Christina says
OMG, how adorable are these healthy little muffins? I love that they are bite sized and my daughter would just adore these in her lunch. I always put yogurt in muffins and they turn out so moist…great recipe!
Emily Bites says
Oh wow, what a great flavor combination! Love the use of yogurt, I bet it keeps the muffins moist. Can’t wait to try!
Lynn @ Order in the Kitchen says
Wow these muffins look so good and sound super healthy! Your photos are awesome and truly display how delicious those seem to be! Nice work 🙂
Amanda Paa says
kids or adults would love these! i think they’d be so nice for a holiday brunch. beautiful pictures.
Nami | Just One Cookbook says
These muffins sound so healthy! I don’t think I’ve tried apples in the muffins before. Homemade muffins are way to go as we can make unique combination (healthy ones!). Gosh your photos make me hungry… 🙂
Angie (@angiesrecipess) says
These mini apple muffins are a perfect autumn afternoon tea accompaniment!
Jess says
I like the mini size and would probably eat 4 or 5 at one sitting. looks like a healthy muffin! Pinning!!