Apple, Carrot, and Chia Muffins


These moist muffins are a sneaky way to add veggies and fiber into my kid's diet. You can easily substitute other vegetables and fruit too. I've tried zucchini, pear, and banana!

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
50 mins
16 muffins


  • 1 ¾ cups all-purpose flour

  • ½ cup whole wheat flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup buttermilk

  • ½ cup melted butter

  • ½ cup honey

  • ½ cup brown sugar

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 cup diced apple

  • 1 cup shredded carrot

  • 2 tablespoons chia seeds


  1. Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.

  2. Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.

  3. Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.

  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

  5. Cool for 5 minutes before transferring to a wire rack.

Nutrition Facts (per serving)

197 Calories
7g Fat
32g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 197
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 20%
Cholesterol 28mg 9%
Sodium 222mg 10%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 6%
Total Sugars 17g
Protein 3g
Vitamin C 1mg 7%
Calcium 42mg 3%
Iron 1mg 6%
Potassium 111mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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