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.

    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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