Apple Carrot Muffins

What’s better than carrot cake or an apple dessert? Muffins made with both carrots and apples! These Apple Carrot Muffins are packed with shredded carrots and apples, with warm cinnamon, but made more nutritious with flax meal and egg whites for protein and applesauce and coconut sugar as sweeteners.

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Most muffin recipes are high in calories and full of sugar, but this apple carrot recipe uses coconut sugar and unsweetened applesauce to lower the calories and amount of sugar. These muffins are also gluten-free and dairy-free, which is great for those who are grain-free or have special dietary needs. Grab one of these muffins as an afternoon snack or enjoy them with your coffee and breakfast in the morning.

If you like carrot dessert recipes, you will love my Gluten-Free Banana Carrot Bread and these Paleo Carrot Cake Cookies!

Why You’ll Love This Recipe

• Gluten-Free and Dairy-Free: These healthy apple carrot muffins are both dairy-free and gluten-free while still being moist and fluffy.
• Mixes in One Bowl: One of my least favorite things about baking is mixing ingredients in separate bowls and dirtying the kitchen. The batter for these apple and carrot muffins comes together in one bowl for easy cleanup.
• Great for Carrot Cake Lovers: If you love carrot cake but wish it were a little healthier, this muffin recipe is for you!
• Low Cal, High Fiber, and Higher Protein: These muffins are 180 calories each and each muffin has 3 grams of protein and 4 grams of fiber.

Ingredients

• Carrots: Peel and wash two carrots before shredding them into fine pieces to mix into the batter. 
• Apples: You can use any type of apple you prefer for this recipe, but I find that crisp red apples taste a little better than tart green apples. You can also try these apple muffins with Greek yogurt.
• Egg Whites: Egg whites have more protein and fewer calories than a whole egg, so this recipe uses egg whites to help bind the muffins.
• Applesauce: These moist apple carrot muffins use unsweetened applesauce for added moisture and natural sweetness.
• Gluten-Free Baking Flour: Use a 1-to-1 gluten-free baking flour or a gluten-free oat flour to achieve moist, fluffy muffins.
• Flax Meal: The flax meal helps bind the batter and adds protein to the muffins.
• Cinnamon: Bring out the flavor of the carrots and apples with a bit of cinnamon. This warm spice is found in most carrot or apple desserts and can’t be skipped.
• Coconut Sugar: This sugar alternative has a lower glycemic index than regular sugar. You could use monk fruit sweetener for a zero-calorie alternative.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Try It with Zucchini: Make these muffins less sweet by substituting the carrots for shredded zucchini. You will want to squeeze excess water out of the zucchini before mixing it into the batter. You could also make these zucchini chocolate chip muffins instead!
• Add Nuts or Raisins: Give these muffins a little crunch and add chopped walnuts or pecans to the batter before baking. Raisins, dried cranberries, or chocolate chips also taste amazing in these muffins.
• Make a Bread: Instead of muffins, make a loaf of apple carrot for a healthy bread. The rule of thumb when turning muffins into bread is to double the baking time. I recommend baking the bread for 55-60 minutes, then inserting a toothpick into the center of the bread to ensure it is fully baked. 

How to Make Apple Carrot Muffins

These are the best gluten-free carrot muffins because the apple and applesauce sweeten them naturally without adding much extra sugar. To make them, you’ll need to preheat your oven to 350°F and place muffin liners into a greased muffin tin.

Step 1: Shred the Apples and Carrots. First, peel your apples and cut away the cores. You also need to peel the carrots. Then, use your food processor to shred them in a few easy pulses. A box grater works too!

Step 2: Combine the Wet Ingredients. Add the egg whites, olive oil, applesauce, and cinnamon to a mixing bowl and mix them with an electric hand mixer until the eggs become frothy. You can also use a stand mixer to froth the eggs.

Step 3: Add the Dry Ingredients. Add the coconut sugar, baking powder, and flax to the bowl and stir to combine. Slowly stir in the flour until just combined.

Step 4: Fold in the Carrots and Apples. Add the shredded carrots and apples to the batter and mix them until just combined. 

Step 5: Add the Batter to the Muffin Tin. Scoop the batter into each muffin cavity until they are all ¾ full. Then place the muffin tin in the oven and bake at 350°F for 25-30 minutes.

Step 6: Let Them Cool. Remove the muffins from the oven when they are fully cooked, and a toothpick can be removed clean from the center of each muffin. Let them cool for at least 10 minutes before removing them from the muffin tin. Enjoy with egg white bites to go as you head out the door.

Expert Tips

• Food Processor Saves Time: Using the food processor to shred your apples and carrots will save you a lot of time and effort. You can use a manual grater if you don’t have a food processor.
• Measure the Flour Carefully: With gluten-free 1-to-1 flour, it’s important to measure the flour properly so the muffins achieve the ideal texture. I recommend using a spoon to fill your measuring cup with flour and then leveling it off, versus scooping flour straight from the bag and packing it in. See my tutorial for measuring flours properly for baking for more tips!
• Frothy Egg Whites Matter: It’s important to mix the wet mixture with the egg whites until they turn bubbly because it will help the muffins rise and give them a fluffy, airy texture.
• Storing: Keep these apple and carrot muffins in an airtight container in the refrigerator for up to 7 days. You can also wrap each muffin in plastic cling wrap individually and freeze them for up to 60 days. To enjoy warm muffins, heat them in the microwave for about 30 seconds.

Serving Suggestions

I love carrot muffins for breakfast, but these muffins don’t have enough protein to make a fulfilling meal. Pair them with protein-rich dishes or a protein smoothie to make a stellar, dense meal.  They also make a great sweet treat for lunches or afternoon snacks! 

• Pair these moist apple carrot muffins with a high-protein carrot cake protein smoothie for an on-the-go breakfast to power your morning.
• Sit down for breakfast and enjoy a slice of high-protein veggie egg bake or Mexican breakfast hash with your muffins and morning coffee.
• After a busy afternoon, have a muffin and a glass of orange carrot ginger juice or healthy chia pudding as a snack to fuel your body before dinner.

Recipe FAQs

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