Carrot Apple Morning Muffins are the kind of breakfast that makes waking up easier. These muffins combine the natural sweetness of fresh apples and grated carrots with cozy cinnamon spice and a touch of brown sugar. Each bite is moist, warm, and full of texture — like a cross between a carrot cake and a wholesome breakfast loaf.
Perfect for busy mornings or lazy weekends, they’re nutritious, easy to make, and irresistibly comforting with a cup of coffee or tea.
The magic behind these muffins lies in the balance of moisture and sweetness. Fresh carrots add natural juiciness, while diced apples keep the crumb tender without the need for excess fat. Meanwhile, cinnamon and vanilla bring that comforting aroma that fills your kitchen with warmth.
In addition, a mix of brown sugar and oil helps create a soft texture that stays fresh even the next day. For an extra boost, you can toss in a handful of raisins or chopped nuts.
Makes 12 muffins
1 ½ cups grated carrots (about 2 medium carrots)
1 cup diced apple (peeled or unpeeled)
1 ½ cups all-purpose flour (or half whole wheat)
½ cup brown sugar, packed
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 large eggs
⅓ cup vegetable oil (or melted coconut oil)
¼ cup milk (dairy or plant-based)
1 teaspoon vanilla extract
Optional Add-ins:
½ cup chopped walnuts or pecans
¼ cup raisins or dried cranberries
First, preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or lightly grease it.
Then, peel and grate the carrots. Dice the apple into small cubes so it distributes evenly through the batter.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
This ensures your spices and leavening agents are evenly distributed.
In another bowl, beat the eggs, brown sugar, oil, milk, and vanilla extract until smooth and slightly frothy.
Add the grated carrots and diced apple, stirring gently to combine.
Next, fold the wet mixture into the dry ingredients until just combined. Do not overmix; a few lumps are fine.
If you’re adding nuts or raisins, gently stir them in now.
Spoon the batter evenly into the prepared muffin cups, filling each about ¾ full.
Bake for 20–23 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes, then transfer to a rack to cool completely.
For bakery-style domes, start baking at 400°F (200°C) for 5 minutes, then reduce to 350°F for the remaining time.
Coconut Morning Muffins: Add shredded coconut and use coconut oil for a tropical twist.
Spiced Carrot Raisin: Increase cinnamon and add ginger for extra warmth.
Apple Cinnamon Crunch: Top with a cinnamon streusel before baking.
Room Temperature: Store in an airtight container up to 3 days.
Refrigerator: Keeps well for up to 6 days.
Freezer: Freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 20 seconds.
Overmixing the batter makes muffins tough. Stir just until combined.
Skipping moisture ingredients (like carrots or oil) will cause dryness.
Filling cups unevenly can lead to uneven baking. Use a scoop for consistency.
Balanced moisture from carrots, apples, and oil
Naturally sweet and full of fiber
Warm spices add comfort without overpowering
Easy one-bowl prep and quick baking time
Freezes beautifully for meal prep mornings
These Carrot Apple Morning Muffins are everything a cozy breakfast should be: lightly sweet, wonderfully moist, and full of feel-good ingredients. Whether you bake them for a weekend brunch or a grab-and-go weekday bite, they deliver both comfort and nutrition in every fluffy bite.
So, preheat your oven, grate those carrots, and bake a batch that will make your mornings feel brighter — one muffin at a time.