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Apple Carrot Muffins

Rated as 4.72 out of 5 Stars

"Reports elementary school teacher Elaine Cooley from Louisville, Kentucky, 'This recipe was given to me by the parent of one of my students. These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too.'"
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35 m servings
Original recipe yields 12 servings


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  1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.


  • Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.


Read all reviews 128
  1. 159 Ratings

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Most helpful positive review

These were great, and my son gobbles them up. Be sure to grate the carrot and apple really small or it can make the muffins soggy.

Most helpful critical review

These muffins don't rise much. I made it healther with whole wheat flour.

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Most positive
Least positive

These were great, and my son gobbles them up. Be sure to grate the carrot and apple really small or it can make the muffins soggy.

These are moist and delicious. Great as an afternoon snack with coffee or tea! I've made them with varying amounts of whole wheat flour but find that they're almost too hard to swallow if made w...

Made into a breakfast bread instead of muffins and baked for 30 minutes (check with a toothpick). Also used double the cinnamon. Didn't have buttermilk so I substituted 1 1/2 tbsp cream of tar...

My review is for this recipe exactly as written. And it looks like I was one of very few to make it that way. In my opinion, this recipe is perfection and there really is no need to change a thi...

Super healthy--the 3/4 flour is incorrect. I used 1/2 cup raw sugar and 1/4 cup honey--yummy! Also, you could use some ground flax seed as part of your flour mixture. I also used half white a...

Very Very good. Do yourself a favor and double the recipe. One batch will just get your family through the day. I did follow a couple of the recommendations made by others, no big changes. I use...

These are pretty tasty and SO easy. I used 1/2 cup plain non-fat yogurt+1/4 lowfat milk in place of the buttermilk and it worked out fine. It was (extremely) challenging to peel them out of the ...

These were great.Very light and fluffy tasting. ( I added 1 tb spoon baking powder ,otherwise they might turn out a little too flat) Also used ground flax instead of the walnuts. Thanks .It's a ...

The next day I tried it again with 3/4 firmly packed dark brown sugar instead of flour and the muffins are AWESOME looking and taste good and moist!