Healthy muffins make for super easy breakfasts all year long. While my Pinterest-viral All-Bran muffins are a staple, this apple carrot muffin recipe is rapidly becoming a favorite in our house. You’ll likely want to bake more than one batch at a time. Busy families need a simple, nutritious muffin recipe—and this one fits the bill.
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Why you should make these now!
My kids LOVE muffins for breakfast. They feel like they’re getting a treat, while I know they’re starting the day with something wholesome. These muffins capture the comforting flavors of apple cinnamon oatmeal—apples and cinnamon are a perfect pair. The warm spices combined with sweet apple and carrot create a satisfying, well-balanced bite.
With both fruit and vegetables plus hearty oats, these apple carrot muffins are filling and make a great breakfast or an after-school snack.
Ingredients
- Apples: any baking or eating apple will work—use your favorite.
- Oats: old-fashioned rolled oats are recommended for texture and moisture.
Simple step by step instructions
The only slightly time-consuming part is shredding the apple and carrots, but it’s easy. A box grater works fine for a single batch; a food processor speeds things up for larger amounts. Use the large holes on a box grater to shred quickly.
Start by combining the dry ingredients in a large bowl and whisking them together.
In a separate bowl, whisk the wet ingredients, then fold in the shredded apple and carrot until evenly distributed.
Pour the wet mixture into the dry ingredients and stir until just combined—overmixing will toughen the muffins. Use a spatula or spoon rather than a stand mixer for best results.
Scoop the batter into a prepared muffin tin—using a cookie scoop makes even portions and quicker work. Bake at 375°F (190°C) for about 20–25 minutes, let cool briefly, and enjoy.
Frequently Asked Questions
These muffins include a whole apple, shredded carrots, and oats, which add fiber and nutrients. The fruit and vegetables provide natural sweetness, so this recipe uses less added sugar than many other muffin recipes while still tasting delicious.
Yes—once cooled, store the muffins in a freezer-safe bag or airtight container for up to three months. Thaw at room temperature or warm in the microwave for 15–30 seconds.
As written, the recipe is dairy-free and nut-free (almond milk is suggested but can be swapped for another milk). For gluten-free needs, use a gluten-free all-purpose baking mix in place of regular flour.
One More Simple Tip
- Do not overmix the batter. Combine until the ingredients are just incorporated, and gently fold in the shredded apple and carrots at the end.
Looking for other simple breakfast recipes? Try carrot zucchini muffins, make-ahead breakfast sandwiches, or homemade freezer waffles for easy mornings.
When you try this recipe and love it, leave a comment or a 5-star rating—I’d love to hear how they turned out!
📖 Recipe
Apple Carrot Oatmeal Muffins
Marni Katz
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10 mins
20 mins
30 mins
Equipment
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Muffin tin
Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 cup shredded apple
- 1 cup shredded carrot
- 2 eggs at room temperature
- ½ cup coconut oil liquid
- ¾ cup almond milk at room temperature
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
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Preheat oven to 350°F (175°C).
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Prepare a muffin tin by spraying or lining with paper cups.
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In a large bowl, combine flour, oats, baking powder, baking soda, brown sugar, cinnamon, and salt. Whisk to combine.
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In a separate bowl, whisk the eggs, coconut oil, vanilla, and almond milk. Fold in the shredded carrot and apple until incorporated.
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Add the wet ingredients to the dry ingredients and stir until just combined.
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Portion batter into 12 muffin cups and bake at 375°F (190°C) for 20–22 minutes, or until a toothpick comes out clean.
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Let muffins cool in the tin for about 5 minutes, then transfer to a cooling rack to cool completely if possible.
Notes
- These muffins also work well in mini-muffin pans; reduce baking time to about 15 minutes.
- A box grater is convenient for a single batch; use a food processor for larger batches to save time.
Nutrition
Carbohydrates: 33 g
Protein: 4 g
Fat: 11 g
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