Carrot/Apple Muffins

Carrot/Apple Muffins


Healthy muffins? Yep, they do exist!

For those who never ate a muffin; the muffin is originally from the United States. It’s a slightly sweetened or salted small bread or kind of cake, mostly served in a paper mold and they’re often served at breakfast or as a snack. It doesn’t contain butter but oil and it’s prepared by mixing the dry components with the wet. They come in many sweet variations with all kinds of ingedients like fruit, berries or chocolate and sometimes they’re frosted. The salted ones, in which no sugar is added to the dough, are sometimes filled with vegetables.

The muffin has become a central part in our house. Not that we eat it daily, but a muffin for breakfast is definitely something that is frequently served overhere. Perhaps everyone will know by now that we’re trying to keep food in the house as healthy as possible, well, these muffins are a good example. I filled them with carrots and homemade sugar-free applesauce and added organic honey in stead of sugar. Furthermore I used peanut oil because this contains a lot of omega-6 fatty accids and because this is a kind of oil that’s particularly suited to bake with (apart from the nut-like taste).

Perhaps some of you will remember that running is one of our hobbies? Well, from experience I can tell you, eating one muffin before running is really doing highly energetic wonders. On the other hand, of course you don’t have to ignore this delicious treat, should you not be the sportive type of person, for, just enjoying it gives you the perfect energy boost too, even in a quietly manner when you find yourself alone. Nothing wrong with that!




Recipe Carrot/Apple Muffin

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 12 small or 6 large muffins

Recipe Carrot/Apple Muffin


  • 2 eggs
  • 80 ml peanut oil
  • 120 ml honey (preferably organic)
  • 100 gr carrots
  • 100 gr unsweetened apple sauce (SEE RECIPE)
  • 250 gr all purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • Oats and honey to sprinkle


  1. Preheat oven to 175°C or 350°F (fan !!).
  2. Line your muffin pan with cupcake wrappers. When you want to make huge muffins make some wrappers of parchement paper. Cut squars of 20x20 cm and fold around a glass and transfer to your muffin pan.
  3. Mix flour, baking powder, cinnamon and salt and set aside.
  4. Grate carrots roughly.
  5. Whisk eggs in a separate bowl and add the peanut oil and honey until smooth.
  6. Add the apple sauce and grated carrots until combined.
  7. Sift flour in the egg/carrot mixture and whisk until smooth.
  8. Fill the wrappers with the butter and sprinkle with oats and some honey.
  9. Bake for 25 minutes.
  10. Muffins are ready when a toothpick comes out clean.

Leave a Reply

Your email address will not be published. Required fields are marked *