Carrot Apple Muffins
As a mom of three young children, I'm always looking for simple ways to add a little extra nutrition to everyday snacks. These carrot apple muffins are a favorite in my house and they’re easy to make, freezer-friendly, naturally sweet, and perfect for lunchboxes,
snack time, or busy days on-the-go. They’re packed with good ingredients and a serving of veggies that most kids never even notice.
Ingredients:
1 3⁄4 cup white whole wheat flour
1 1⁄2 tsp baking powder
1 tsp cinnamon
1⁄2 tsp baking soda
1 cup grated carrots
1⁄2 cup packed grated apples
1⁄3 cup melted coconut oil
1⁄2 cup pure maple syrup
2 eggs, room temperature
1⁄2 cup full-fat Greek yogurt
1⁄2 cup unsweetened applesauce
1 tsp vanilla extract
Instructions:
1. Preheat oven to 425°F. Grease 12-cup muffin tin with butter or non stick cooking spray.
2. In a large bowl, combine flour, baking powder, cinnamon, and baking soda. Mix well.
3. In a separate bowl, combine the carrots, apples, coconut oil, maple syrup, eggs, Greek yogurt, applesauce, and vanilla. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among the muffin cups. You can also use a mini muffin tin and reduce the baking time accordingly.
6. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean.
7. Transfer muffins to a wire rack and cool completely.
Storage Instructions:
Once cooled, place the muffins in a gallon-size freezer bag and freeze flat. They defrost in about an hour, making them perfect for busy mornings. Jess often tosses one into a lunchbox straight from the freezer and it is ready to eat by snack time.
Jessica Racioppe is co-owner of Hiya Pal!, a community-focused indoor playspace in Cedar Grove where families gather to play, connect, and find their village.