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These Carrot and Apple Muffins are sweetened only with fruit. They are perfect for breakfast or as a healthy snack.
If you are looking for an indulgent, sweet muffin then this isn't the recipe for you. They certainly don't fall into that category. However, if you are looking for a healthy breakfast or snack idea then these ABC Muffins (A (Apple), B (Banana), C (carrots)) are perfect. They are made up of
- grated apple
- mashed banana
- grated carrot
- apple puree (apple sauce)
- egg
- spelt flour
- almond flour
- milk
- spices (cinnamon & ginger)
- baking soda
- coconut oil
There are so many recipes out there for "healthy sugar-free muffins" only for the ingredient list to contain lots of honey, maple syrup or coconut sugar (eh, not sugar-free then!). I'm sure these recipes taste amazing but they shouldn't be advertised as sugar-free and often have a very high sugar content (sometimes more than regular muffins.)
Technically these Carrot Apple Muffins aren't sugar-free either but they are sweetened only with fruit and are great for little ones.
How to Make Carrot and Apple Muffins
Once you have prepared all your ingredients (grated carrots & apples, mashed bananas, chopped nuts), preheated the oven and greased a muffin tray, then making the muffins can be done in four easy steps:
- Mix the wet ingredients together (milk, egg, apple puree, grated carrot, grated apple, mashed banana, coconut oil) in a large mixing bowl.
- Mix the dry ingredients (spelt flour, almond flour, cinnamon, ginger, baking soda) together in a separate bowl.
- Combine the wet and dry ingredients. Add the dry ingredients to the wet and gently stir until just combined.
- Divide the batter evenly between 12 muffin cups, top with chopped walnuts (optional) and bake for 35 minutes, or until the muffins are golden and a toothpick inserted into a muffin comes out clean.
Top Tips
- Use very ripe bananas - The apple, banana and carrots provide the sweetness. The riper the banana the sweeter the muffin will taste and this recipe works best with really ripe ones
- Be organised - Preheat the oven, prepare your muffin tin, measure your dry and wet ingredients in separate bowls all before combining the wet and dry ingredients. Once the raising agents in the batter are activated, (when the baking powder gets added to the liquid mixture), you need to capitalise on this chemical reaction quickly so that the heat of the oven can set the air bubbles in place.
- Keep an eye on the baking time - Take the muffins out of the oven too soon and they will be sticky and uncooked. Bake them too long, and you run the risk of dry muffins. Every oven is different, so while you should still follow the bake time in this recipe, use a skewer to test your muffins a couple of minutes before the end of the bake time. Your skewer will come out clean if they are ready.
- Pump up the sweetness - if you are looking for something a little bit sweeter then why not try adding ½ cup of sultanas (soak in boiling water and drain before stirring through the muffin mixture). Alternatively, you could replace ¼ cup of milk with maple syrup.
Are these Carrot Muffins Suitable for Babies / Toddlers?
Yes! They are great for babies and toddlers for the following reasons...
- Fruit Sweetened - It is recommended that children under two should not consume any added sugar. Most muffin recipes are packed with sugar, maple syrup or honey. These are sweetened with apple, banana, carrots and cinnamon - perfect for little ones.
- Texture - These muffins are very soft and spongy and are a great texture for little ones.
- Veggie Exposure - It is always good for toddlers to see how versatile and delicious vegetables are.
You may wish to...
- Skip the walnuts on top. (If not, make sure to finely chop.)
- Bake in mini muffin trays. Mini muffins are a much more manageable size for little ones and saves you cutting the muffin into pieces.
Storage Instructions
Cool the muffins completely before storing. (Packing them away when they are even a little warm, will result in condensation and soggy or mouldy muffins.)
- Cool on a wire rack. Transfer your muffins to cool.
- Storing at room temperature - Store in an airtight container for 1-2 days.
- Refrigerating - Refrigerating the muffins alters the texture and is not recommended.
- Freezing - If properly frozen, in an airtight container, then the muffins will be good for 2-3 months. To reheat - just pop them out of the freezer and place them back in the muffin tin. Cover with foil and reheat at 170c /350f until heated through. Alternatively, reheat them in the microwave.
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Carrot and Apple Muffins
Equipment
- 12 Cup Muffin Tray
Ingredients
- 2 tablespoon Coconut Oil (melted)
- 1 Ripe Banana (mashed)
- 1 Apple (grated)
- 135g (1 packed cup) Carrot (grated)
- 80g (⅓ cup) Apple Puree (apple sauce)
- 125ml (½ cup) Buttermilk (or ½ cup milk mixed with 1½ teaspoon fresh lemon juice)
- 2 Eggs (beaten)
- 185g (1½ cups) Spelt Flour
- 56g (½ cup) Almond Flour
- 1 teaspoon Cinnamon
- ½ teaspoon Ginger
- 1 ½ teaspoon Baking Soda
- 35g (¼ cup) Walnuts (chopped)
Instructions
- Pre heat oven to 190c/375f and grease a 12 cup muffin tray.
- In a large mixing bowl, add the coconut oil, mashed banana, apple, carrot, apple puree, milk and eggs. Mix together until combined.
- In a separate bowl add the spelt flour, almond flour, cinnamon, ginger, and baking soda. Gently stir to mix through
- Add the dry flour mix to the wet ingredients and fold in gently until just combined.
- Divide the batter evenly between the 12 muffin cups and sprinkle with the chopped walnuts (optional).
- Bake muffins for approx. 35 mins or until the muffins are golden and a toothpick inserted into a muffin comes out clean.
- Leave to cool in the muffin tray for 5 mins before transferring to a wire rack to cool completely.
Recipe Notes
Nutritional facts
* This recipe was originally posted on Sep 10, 2015. It has been updated with new photos, recipe tips, information and storage instructions.
Emma's Mamma
I missed these! They look amazing! I must give them a go!
Amy
Thanks Emma, and no problem 🙂
Sheila Larson
Hi! This looks like a fabulous recipe! Do I need to add the almonds? My son is allergic to them.
thanks!
Amy
Thanks Sheila, if you remove the ground almonds you will probably have to add a little more flour. I haven't tried them without the almonds, sorry!
Trish
I actually forgot the almonds and it worked fine ???
Amy
Great, glad it still worked for you. Thanks Trish!
Becky, Cuddle Fairy
What a fabulous recipe with healthy, wholesome ingredients. I love the little hand holding the muffin, it's so adorable! Great recipe as always hun & thanks so much for linking up with #foodpornthursdays x
Amy
Thanks Becky! See you again tomorrow x
Katy (What Katy Said)
I am yet to make breakfast muffins but these look great!! Thanks for sharing in #KidsCorner x
Amy
Thanks Katy x
Kylie
Awesome muffins! Thanks for linking up to #whatkidseatwednesday
Amy
Thanks Kylie x
Rebecca
What a great recipe, thank you! I'm so glad I've found your blog, I'm always looking for new ideas for my little boy on this weaning journey!
#foodpornthursdays
Amy
Oh thanks Rebecca! Hopefully your boy enjoys the recipes as much as mine do 🙂
Ben
these look great, perfect for my next bake with my son. I might substitute oat milk and then they'd be dairy free and suitable for my daughter
Amy
Thanks Ben, I'm sure your budding chef will enjoy making (and eating) them!
Laura's Lovely Blog
These look great as a much healthier alternative to baking - as a lot of recipes have so much sugar in - thank you for sharing
Amy
Thanks Laura! 🙂
Jenna
I've been on the lookout for a healthy breakfast muffin recipe for a while and this might just be the ticket!!
Thanks so much for sharing, can't wait to give these a go!
#KidsCorner
Amy
Hope you enjoy Jenna!
Chloe
Oh my gosh this sounds delicious. I want to try this for Evie. I've never thought about baking with carrots before! 😀 Yummy! xx #kidscorner
Amy
Thanks Chloe!
Sarah
These look amazing. Really must try them with my little munchkins 🙂 thanks for sharing
Amy
Thanks Sarah, I hope they enjoy them!
Cathleen
These muffins sound so good! I love how there is no sugar added!
Amy
Thanks Cathleen!
Vicki Montague - The Free From Fairy
These look fabulous! I am pinning them right now!
Amy
Oh thanks Vicki! 🙂
Becky at PinksCharming
These look so scrummy, I will definitely need to check them out! I have always wondered about using coconut oil in baking so this looks like the perfect opportunity. Becky x
Amy
Thanks Becky, we love our coconut oil!
Ciara (My Fussy Eater)
These look really delicious. I love using pureed apple in cakes and muffins. Its so good at replacing sugar!
Amy
Thanks Ciara!
Rebecca U
I'm always looking out for sugar free recipes and to get my children eating more veggies - these sound like a great, naturally sweet, option. Thanks for sharing! x
Amy
Thanks Rebecca!
Jay
Hi i have just made your delicious muffin recipie but added granola &yoghurt but omitted the milk they do look n smell amazing
Amy
Thanks Jay, hope they tasted as good as the smell!
Mimiroseandme
Oh wow. Thank you so much for linking this recipe these look so delicious. I was looking for a recipe for a breakfast muffin that's not full of sugar. This is one perfect!!!!
Amy
Thank you! I hope you enjoy x
Becca
Excited to try this! Would it work to use just regular all-purpose flour? Don’t have any spelt flour on hand.
Amy
Hi Becca, I haven't actually tried the recipe with all-purpose. I think it may work subbing it 1.1 but you may need a little more milk. I can't say for sure without trying the recipe, sorry.
sharon woodward
I don't know what I did wrong but my muffins were a pasty texture when cooked and I did the recipe to the t!
Amy
Hi Sharon, I'm not sure what could have gone wrong, sorry. This is actually on my schedule to update (with allergen info etc) and will be working on the recipe to suggest allergy friendly substitutes. I will also include more cooking tips too and then hopefully I will be able to pinpoint what may have gone wrong for you.
Claire Thompson
Thanks for this recipe Amy - sounds great! I've just made two of your healthy banana cakes tonight - play date tomorrow and stocking the freezer! It's so tasty and I can't wait to try these muffins out now.
Just wondering is you have a recipe for making apple purée?
Keep up the amazing work - love your recipes! Well done, C x
Amy
Hi Claire, glad you like the banana cake and hopefully it is a success with the kids!
To make apple puree just peel, core and chop a few apples and pop in a pan with a 1/4 cup of water. Simmer on low heat (lid on) for approx. 8 mins. Mash/puree. I often add cinnamon and make in bulk. You can freeze the puree in ice cubes and take out as required.
If you can't be bothered with all that then just use an apple puree baby pouch or some unsweetened shop bought apple sauce. 🙂
Amy 🙂