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Carrot-Apple Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Deliciously moist apple-carrot muffins with flavors of carrot cake, spice cake, and apple cake. A breakfast treat that's tender and lightly sweetened.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.5 cup old-fashioned oats
  • 0.25 cup brown sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground nutmeg
  • 1 cup low-fat vanilla Greek yogurt
  • 0.33333334326744 cup buttermilk
  • 0.25 cup vegetable oil
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 0.75 cup peeled and grated apple
  • 0.75 cup peeled and grated carrots
  • 0.33333334326744 cup chopped walnuts, lightly toasted
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a 12-cup muffin tin by greasing it or lining the cups with paper liners.
  • Combine flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg in a large bowl. In a separate bowl, mix yogurt, buttermilk, oil, egg, and vanilla extract. Gently fold the dry ingredients into the wet ingredients until just combined. In another bowl, stir together apple, carrot, and walnuts, then gently fold into the batter. Divide the batter among the muffin cups evenly.
  • Bake muffins in the preheated oven for 17-19 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean.
  • Let muffins cool in the tin for 5 minutes, then move to a wire rack to cool completely.

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