Carrot-Apple Muffins

Name: Carrot-Apple Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1.5 cups all-purpose flour; 0.5 cup old-fashioned oats; 0.25 cup brown sugar; 1.5 teaspoons baking powder; 1.5 teaspoons ground cinnamon; 0.5 teaspoon baking soda; 0.25 teaspoon salt; 0.25 teaspoon ground nutmeg; 1 cup low-fat vanilla Greek yogurt; 0.33333334326744 cup buttermilk; 0.25 cup vegetable oil; 1 large egg, lightly beaten; 1 teaspoon vanilla extract; 0.75 cup peeled and grated apple; 0.75 cup peeled and grated carrots; 0.33333334326744 cup chopped walnuts, lightly toasted

3.0

(6)

6 Reviews

2 Photos

Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.

Recipe by lutzflcat

Published on March 5, 2020

2

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

12

Yield:

12 muffins

Jump to Nutrition Facts

Ingredients

1 ½ cups all-purpose flour
½ cup old-fashioned oats
¼ cup brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup low-fat vanilla Greek yogurt
⅓ cup buttermilk
¼ cup vegetable oil
1 large egg, lightly beaten
1 teaspoon vanilla extract
¾ cup peeled and grated apple
¾ cup peeled and grated carrots
⅓ cup chopped walnuts, lightly toasted

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

If you're using a soft, juicy apple, you may find shredding works better than grating.

Nutrition Facts (per serving)

181	Calories
8g	Fat
24g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 181
% Daily Value *
Total Fat 8g	10%
Saturated Fat 1g	6%
Cholesterol 17mg	6%
Sodium 191mg	8%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	5%
Total Sugars 8g
Protein 5g
Vitamin C 1mg	5%
Calcium 61mg	5%
Iron 1mg	7%
Potassium 100mg	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.