Carrot Apple Nut Muffins Recipe

This fall recipe combines some of the best seasonal foods into fabulous-tasting muffins.

By Roger Doiron
October/November 2010

carrot apple nut muffin
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These sweet treats are perfect for breakfast or an afternoon snack!
PHOTO: ROGER DOIRON
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Fall means an abundance of bright orange carrots, sweet apples and crunchy nuts. You may not think to combine them in a sunny-looking, morning muffin, but this recipe does just that — and with delicious results.

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Ingredients: 

1/2 cup walnuts or pecans, chopped
2 cups raw carrots (about 2 or 3 carrots)
1 large apple
2 cups all-purpose flour
1 cup sugar (brown, white or a combination)
3/4 tsp baking soda
11⁄2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
3 large eggs
3/4 cup vegetable oil
1/2 tsp fresh ginger, grated
1 tsp pure vanilla extract 

Instructions: 

Preheat oven to 350 degrees Fahrenheit. Grease muffin cups or insert liners, if using. Peel and finely grate the carrots and apple, setting aside for later.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt and ground cinnamon. Stir in the nuts. Set aside.

In a separate bowl, whisk together the eggs, oil, ginger and vanilla extract. Fold the wet ingredients and the grated carrot and apple into the flour mixture, stirring just until moistened. Divide the batter evenly between the prepared muffin cups and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. Makes 9 standard-size muffins or 12 small ones. 

Try more of our cozy fall recipes! 

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Archived Comments

  • Moriah 10/15/2010 7:32:40 PM

    These muffins are great! They are healthy and a good way to use local foods. The muffins turned out fine with whole wheat flour too. Just like the above comments, I also got more than 12 dozen muffins.

  • Becky Matheny 10/14/2010 10:06:42 AM

    I'll try it, it sounds good, but it devinitely looks to me like it would make more than a dozen muffins, like Cresta says!

  • Cresta 10/10/2010 5:20:53 PM

    These muffins are delicious. I totally spaced on the nuts and they are just fine without them, although I'll try them with next time. I used half brown and half white sugar. The only real ??? for me is that the recipe made much, much more than the stated amount. I made 12 standard and 12 mini muffins.

  • Cresta 10/10/2010 5:17:40 PM

    These muffins are delicious. I totally spaced on the nuts and they are just fine without them, although I'll try them with next time. I used half brown and half white sugar. The only real ??? for me is that the recipe made much, much more than the stated amount. I made 12 standard and 12 mini muffins.

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