Carrot-Apple Muffins

Makes 12 large muffins

½ cup maple syrup
½ cup honey
1 cup shredded carrots*
1 cup shredded apple *
1 teaspoon cinnamon
¼ teaspoon freshly grated nutmeg
¼ cup canola oil
¼ cup apple butter
1 teaspoon vanilla extract
1 cup milk
1 cup unbleached organic all-purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
½ teaspoon kosher salt
½ cup chopped walnuts, divided (optional)

*Shred fruit using a box grater or a food processor fitted with the shredding blade

Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray. In a medium saucepan, combine maple syrup, honey, carrot, apple, cinnamon, nutmeg, canola oil, apple butter, vanilla and milk. Heat on low for 2- 3 minutes, mixing well – set aside to cool for 5 minutes.

In a large bowl, sift together dry ingredients (flours, baking soda and salt). Combine fruit mixture to dry ingredients to form batter. Stir in ½ of the walnuts (if using). Scoop batter into muffin tins. Sprinkle with remaining walnuts and bake for 20-25 minutes or until a toothpick comes out clean from center.

Nutrition Info (per muffin, includes walnuts):
Calories: 254 calories; Total Fat: 9 grams; Saturated Fat: 1 grams; Total Carbohydrate: 42 grams; Protein: 4 grams; Sodium: 274 milligrams; Cholesterol: 2 milligrams; Fiber: 2 grams

Print This Post Print This Post

Find Me on Social

Find Other Recipes

Recipe Categories

More Recipes

Blood Orange Honeydew Juice

Two of my all-time favorite fruits blended into a frothy, dreamy juice blend which has the perfect balance of sweet and tart. I highly recommend

Sheet Pan Pizza Night

Every Friday is pizza night in my house. I keep batches of homemade dough in the freezer (just defrost the night before) and every week

Food Network Nutrition Expert

Explore my additional content on Food Network's Healthy Eats Blog!

Sign Up for My Newsletter!

Explore Other Recipes

Sweet & Spicy Hummus

Serves: 15 Ingredients: 2 (15oz) cans chickpeas 3 tablespoons sesame tahini 1 tablespoon honey ¼ cup extra virgin olive oil Juice of ½ a lemon

Read More »

Honey-Sriracha Shrimp

Serves: 2 1 pound fresh large shrimp, peeled and deveined 3 slices lemon 1 small clove garlic, chopped Kosher salt 1 tablespoon honey 2 teaspoons

Read More »

Sweet Potato Quinoa

Makes 5, 1 1/3 cup for a meal or 10, 2/3 cup servings as a side dish Note: Make roasted sweet potatoes the night before

Read More »

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.