Carrot and Apple Muffins

Carrot and Apple Muffins


70 people made this

Carrots and apples combine in this muffin recipe to create a tasty but healthy alternative for your next morning or afternoon tea.

Krista B

Serves: 12 

  • 1 cup (145g) soft dark brown sugar
  • 1/2 cup (100g) caster sugar
  • 2 1/2 cups (310g) plain flour
  • 4 teaspoons bicarb soda
  • 1 teaspoon baking powder
  • 4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 cups finely grated carrots
  • 2 large apples, peeled, cored and grated
  • 2 egg whites
  • 1 1/4 cups apple purée
  • 1/4 cup (60ml) vegetable oil

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Preheat oven to 180 degrees C. Grease muffin tin, or line with paper muffin cups.
  2. In a large bowl, combine brown sugar, caster sugar, flour, bicarb soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
  3. In a small bowl, whisk together egg whites, apple purée and oil. Stir into dry ingredients. Spoon batter into prepared tin.
  4. Bake for 20 minutes. Let muffins cool in pan for 5 minutes before removing from tin to cool completely.

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Reviews (1)


Extremely moist. Made a lot more than recipe says when you make mini muffins. Wholemeal flour and gluten free baking powder also makes this an even healthier choice - 04 Aug 2010

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