If there is one thing that every baker should have a recipe for, it’s a good muffin. Something light and fresh that’s packed with flavor and texture. For me, these Carrot and Apple Muffins fit the bill. They’re perfect for a spring morning or a fall afternoon. The moistness from the carrot and the apple carry into the muffin to keep the crumb soft and moist. Pack it full of wholesome fillings–toasted oats (toasting optional), toasted walnuts & pistachios, and golden raisins–and you have a muffin that will be gone before you can even get around to freezing some for another day.
This recipe makes nearly two dozen and yet about two-thirds usually disappear before I even think about the fact that I should maybe freeze some for next time rather than just making them again. They’re so easy to just wrap up in plastic wrap and throw in a bag to bring along as a quick mid-day snack.
I always use a Granny Smith apple when making these because the firm flesh makes grating much easier, and I’m a huge fan of an apple with a tart bite to it–I find it pairs well with the sweetness of the carrots. The combination of carrot and apple helps to bring a flavorful freshness to these muffins that is balanced with the spices, reminiscent of carrot cake, and the nuttiness of the walnuts, pistachios, and the oats if you choose to toast them. The golden raisins provide an extra pocket of sweetness that just helps to add an extra layer of brightness to these muffins.
I’m obsessed with the textures that all the fill-ins bring to these muffins, but if you don’t like your baked goods to be quite as packed with add-ins as I do, you are always free to omit or lessen the amount folded in.
The stars here are the carrot and the apple. As long as you keep those in, you’ll still be left with a muffin that’s not only reliable, but pretty darn tasty as well!
| Prep Time | 10 minutes |
| Cook Time | 15-20 minutes |
| Servings |
muffins
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- 2 cups all purpose flour spooned and leveled
- 1 1/3 cups almond flour spooned and leveled
- 3/4 cups oats (optional: toasted)
- 1 1/2 Tbsp baking powder
- 1 tsp ginger
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 1/4 cups light brown sugar
- 2/3 cup grated carrot patted dry and packed
- 2/3 cup grated apple patted dry and packed
- 3/4 cup toasted walnuts chopped
- 1/2 cup toasted pistachios chopped
- 1/2 cup golden raisins
- 2/3 cup vegetable oil
- 3/4 cup non-fat or non-dairy milk
- 2 eggs large
- 1 tsp vanilla extract
Ingredients
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- Position the rack in the center of the oven and preheat to 400°F. Lightly grease or line two 12-count muffin tins. Set aside.
- In a large bowl, whisk together the flour, almond flour, oats, baking powder, ginger, cardamom, cinnamon, nutmeg, salt, and light brown sugar. Toss in the grated carrots and apple along with the walnuts, pistachios, and golden raisins.
- In a small bowl or a large measuring cup, whisk together the vegetable oil, milk, eggs, and vanilla. Add the wet ingredients to the large bowl with the dry ingredients and fillings. Use a wooden spoon to mix until just combined.
- Spoon or scoop the muffin batter into the prepared tins, filling until the mixture comes to the top of the well (optional: if you like, sprinkle some oats and raw sugar over the top of the muffins before going in the oven). Bake 15-20 minutes until the tops are golden brown and a toothpick or knife inserted into the center comes out clean (the top should spring back to the touch). Allow to cool on a wire rack.