Apples and carrots create the most hearty little muffin you could ever imagine. These perfectly sized finger foods are moist and yummy and will help you and your family enjoy fruits and veggies in a food that will not last long in your kitchen. Great as a snack, breakfast or dessert!
I thought that by now I would be feeling less sad about my baby boy being in kindergarten, but I’m not. He has been my sweet little sidekick for the past five years, providing me with endless snuggles and holding my hand everywhere we went. He is so ready for school and it makes me so happy that he is enjoying it and I know it will get easier. In the meantime, I’ve been, among other things, baking! My oven is tired and wishing Sammy would quit school and come back home already.
Are you ready for a recipe that keeps kiddos feel full longer and gives them more energy for school? These muffins fit the bill! These delicious little muffins came from Better Homes & Gardens Fall Baking magazine.
Combining carrots and apples doesn’t seem like an intuitive combination to put together to create a muffin, but they create amazing texture, they’re moist and super delicious! I’m ready to dive into preparing them for my family and you!
HOW TO MAKE APPLE CARROT CAKE MUFFINS
Apple carrot muffins are a wonderful grab-and-go breakfast or snack for kids and a great way to make eating your fruits and veggies easy too!
Preheat oven to 350 degrees F and line a muffin pan with cupcake wrappers; set aside. Combine the wet ingredients together: butter, sugar, eggs, milk and vanilla in a large bowl. Mix well.
In a medium bowl, combine your dry ingredients: flour, baking soda, apple pie spice and salt and mix well. Gradually add to the butter-sugar bowl until combined. Fold in the shredded apples and carrots. Pour into prepared muffin tins, filling each 3/4 of the way full.
In a small bowl, combine the 2 tablespoons of butter, 1/2 cup of flour and 1/2 cup of brown sugar. Mix with a fork until crumbly. Sprinkle over the tops of the muffins and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm with butter!
RECIPE TIPS: MAKE THIS THE BEST APPLE MUFFIN RECIPE EVER!
If you love nuts, it would be really delicious to add chopped pecans or chopped walnuts into your batter or sprinkle them into the crumble topping. Feel free to toast them in the oven for 8 minutes at 325 prior to baking with them.
Adding a half cup of golden raisins into the batter would add an amazing complex flavor.
You can reduce your sugar for this recipe and replace it with maple syrup for a different sweetener. Try substituting 2/3 cup of maple syrup as a replacement of 1 cup of sugar.
If you prefer your baked goods to be on the healthier side, you can substitute 2 cups whole wheat flour.
I find that a little unsweetened (or sweetened!) coconut delivers on enhancing flavor in my baked goods! Just a 1/4 cup will do. It’ll give your muffins a tropical flavor!
If you have a batch of zucchini on hand and not as many carrots, the zucchini would take the carrots place perfectly!
Remember not to crowd your batter. Try and substitute the same amounts of items into the original recipe. If you add more to it, do so sparingly. Do not add more than 1/4 cup of extra ingredients.
These awesome hand-held snacks will stay moist for up to 5 days when store in an air-tight container!
BEST APPLES FOR BAKING
I recommend using a variety of apples and at the very least, use two kinds: one sweet and one tart. My favorite combo is Granny Smith and Honeycrisp apples.
Sweet/Softer Apple Brands
Tart (or a little Sour) Apple Brands
KEEP YOUR APPLES FROM BROWNING
When chopping and peeling the apples, fill a large bowl about half with cool water and squeeze the juice of 1/2 lemon into it. The lemon juice will keep your apples from getting brown while you get them prepped for the recipe. Use an apple corer/peeler if you have one because they will make this process go super fast. If you don’t have one, use a potato peeler and a knife to get the job done. You’ll need to peel, core and chop the apples. Place them into the water-lemon juice mixture as you work.
CAN DOGS EAT APPLES
Apple seeds contain cyanide, so avoid feeding apple cores to dogs. The flesh and skin are safe and even healthy for dogs!
HOW MANY CALORIES IN AN APPLE
One medium apple contains approximately 95 calories.
HOW MANY CARBS IN AN APPLE
One medium apple contains approximately 25 grams of carbohydrates.
ARE APPLES GOOD FOR YOU
Good news! The recommendation is that you enjoy an apple in the morning hours of your day. Apples are high in dietary fiber and pectin found in the peels of apples. This will help you avoid poor digestion at night.Fruit can help your stomach to empty more slowly, helping you to stay feeling full longer and not prone to snack/eat between meals.
CAN DOGS EAT CARROTS
Carrots are a nutritious snack for dogs, but be sure to cut them into bite-size pieces to avoid choking.
HOW MANY CARBS IN CARROTS
There are approximately 6 grams of carbohydrates in one medium carrot.
HOW MANY CALORIES IN A CARROT
There are approximately 25 calories in one medium carrot.
SALTED BUTTER VS UNSALTED BUTTER
Ahh, the great baking debate. Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, believe that there is no such thing as “over-salting.” I always use salted butter in my baked goods (and for everything else under the sun) because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, keep in mind that you may need to add a bit extra salt to the recipe!
USING BAKING SODA
Baking soda is used to help leaven or raise a baked good. The baking soda is combined with a wet acidic ingredient, helping bubbles of carbon dioxide expand under oven temperatures so your baked good rises. This reaction happens when you mix the ingredients, so don’t delay! You need to bake recipes immediately that have baking soda in them or they will be flat. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk.
WHY DO SOME RECIPES CALL FOR EGGS TO BE USED AT ROOM TEMPERATURE
Allowing your eggs to come to room temperature is important for a couple of reasons. One, they will mix better with your batter, and then let the cake mix raise better as it bakes. Also, the cake will take a little longer to bake if room temperature eggs are used but creates a perfect cake that has a great texture. If a cake has a high fat content, adding cold eggs could affect re-hardening the fat. Finally, eggs that are needed to be created into a foam for a recipe will have better volume if warmed to room temperature.
HOW TO FREEZE MUFFINS
I love staying on top of things, especially during the school year. Prepare these muffins ahead of time so several batches are waiting for you in your freezer. During the school year, use them in school lunches and as a great snack on the go! You’ll feel good knowing they are better than a snack that has no nutritional value at all. Place the cooled muffins into an air-tight container and freeze for 3-6 months.
HEALTHY FOODS FOR PICKY KIDS
Knowing you can help your kids get the nutrients they need in more than one form is what we want to help you accomplish! We’ve put together a list of delicious foods that our kids don’t see as healthy but allow them to enjoy eating their fruits and/or vegetables in a snack or breakfast item. You’ll be happy they’re eating better choices and they are happy to be blissfully unaware.
Healthy Breakfast Cookies – These cookies aren’t just for breakfast and they are deceptively delicious. Kids will never know how healthy they are!
Homemade Fruit Roll-Ups – Eliminate artificial and unknown ingredients by making your own homemade fruit roll-ups! This is the ultimate snack food for kids. Great for lunch boxes, too!
Healthy Breakfast Muffins – Enjoy breakfast the healthy way! Whip up a batch of these muffins as a perfect on-the-go meal or a snack to stay on track with healthy eating. These breakfast muffins are beyond delicious plus they’re packed with good stuff.
No Bake Granola Bars – These Healthy No-Bake Chewy Granola Bars are the perfect snack for little ones. Filled with dried fruit and chocolate, peanut butter and honey, you will satisfy your sweet tooth with a snack you can feel good about eating. There is something comforting about knowing EXACTLY what goes into your kids’ bodies!
Healthy Fruit Dip – This Fruit and Veggie Dip is creamy, healthy and ADDICTING. Kids LOVE this stuff! Great healthy after-school snack option.
Healthy Snack Bites – These healthy snack bites take less than TEN minutes to make and you probably have all of the ingredients in your pantry. My boys adore them! Great after-school or anytime snack with no preservatives or added sugar!
Easy Zucchini Brownies – These are the BEST Zucchini Brownies you’ll ever make! Super moist, flavorful and chocolatey and topped with a creamy-dreamy frosting. This is the best way to use up zucchini from the garden!
FALL APPLE RECIPES
Appledoodles – Apple Snickerdoodles are a fun twist on the classic snickerdoodles! Great way to use up apples in the fall!
Easy Homemade Crockpot Applesauce – Homemade Applesauce is fun to prepare because it’s so easy to make. Use an assortment of green and red apples and you’ll have a flavorful snack you can enjoy; better than the store stuff!
Apple Pie Jam – this fall make this Amazing Apple Pie Jam! This jam tastes just like Apple Pie because it’s similar to pie filling. So get ready to be addicted. Put it on your English muffins, pancakes or with peanut butter! This is a great, DELICIOUS way to use up extra apples in the fall! Also a great gift idea!
Homemade Apple Cider – Make Homemade Apple Cider in your slow cooker! It’ll warm you from the inside out with amazing flavors and it’s so delicious. It’s a must have fall drink and tastes so much better when you make it yourself. Such a great way to use up apples in the fall. Best of all, your house will smell amazing!
Apple Coffee Cake – This is the best Apple Coffee Cake recipe you’ll find. Enjoy as an indulgent breakfast treat or an any-time snack or dessert!
Salted Chocolate Caramel Apples – sprinkling of sea salt and a bit of chocolate turns Caramel Apples into an extravagant dessert.. Salted Chocolate Caramel Apples!
Salted Caramel Apple Cheesecake – the only thing better than salted caramel apples is Salted Caramel Apple Cheesecake! This is the perfect fall treat and a great way to use up any type of apples.
Apple French Toast Bake – Transform classic French Toast into an appley indulgence! Prepare this easy Apple French Toast Bake recipe the night before so there’s no morning prep! It’s also wonderful as a make and bake option. Pour some maple syrup over the steamy cinnamon apples and you’ll have a tasty breakfast for 1 or many!
PERFECT FALL TREATS
Best Pumpkin Bars -These bars make the perfect fall dessert. They are moist, irresistible and full of yummy pumpkin flavor. Great for your next fall gathering.
Roasted Pumpkin Seeds – Don’t let those delicious little pumpkin seeds go to waste when carving pumpkins! Learn how to prepare those raw pumpkins seeds. Season and roast them, they’re easy to make! They turn into a delicious little fall snack that will get gobbled up by all.
Halloween Snack Mix – This sweet and salty Halloween Snack Mix is a great Fall snack to have on hand. It is perfect for a handful on the run or a great snack for kiddos after school! It’s also great for Fall- or Halloween-themed parties! Mix and match the snacks you have on hand to build your snack mix.
Pumpkin Spice Layer Cake – Pumpkin Spice Layer Cake is the perfect festive dessert to bring to your next Halloween or fall-themed party. The cream cheese frosting complements it perfectly and looks beautiful with a rustic ombre look.
S’mores Snack Mix – Change up regular old snack mix by adding a S’mores twist! This sweet and salty S’mores Snack Mix is a party favorite!
Apple Carrot Cake Muffins
- 1/2 cup butter softened (1 stick)
- 1 cup sugar
- 3 eggs
- 1/2 cup milk at room temperature
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking soda
- 1 tsp. apple pie spice (substitution: 1/2 tsp. cinnamon + 1/2 tsp. nutmeg)
- 1 tsp. salt
- 1 cup apples shredded, from 1 large or 2 small
- 1 1/2 cups carrots shredded, from 4 large
- 2 tbsp. butter melted
- 1/2 cup flour
- 1/2 cup brown sugar
- Preheat oven to 350 degrees F and line a muffin tin with cupcake wrappers; set aside. Combine the butter, sugar, eggs, milk and vanilla in a large bowl. Mix well.
- In a medium bowl, combine flour, baking soda, apple pie spice and salt and mix well. Gradually add to the butter-sugar bowl until combined. Fold in the shredded apples and carrots. Pour into prepared muffin tins, filling each 3/4 of the way full.
- In a small bowl, combine the 2 tablespoons of butter, 1/2 cup of flour and 1/2 cup of brown sugar. Mix with a fork until crumbly. Sprinkle over the tops of the muffins and bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Serve warm with butter!