Wholemeal Apple and Carrot Muffins

5 from 1 vote

Easy wholemeal apple and carrot muffins packed with wholesome ingredients - perfect for breakfast or as a nut-free lunchbox filler.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 309kcal

Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners (or coat with butter or nonstick spray).
In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and milk.
1/2 cup butter, 3/4 cup brown sugar, 1 tsp vanilla extract, 2 eggs, 3/4 cup whole milk
In a separate bowl, whisk together the wholemeal flour, oats, cinnamon, baking powder, and salt.
2 cups wholemeal flour, 1 cup rolled oats, 2 tsp ground cinnamon, 2 tsp baking powder
Gradually add the dry ingredients, grated carrots and apple, and raisins to the wet ingredients, mixing until just combined. Be careful not to overmix!
1/2 cup raisins, 1 cup grated apple, 1 cup grated carrots
Divide the muffin batter evenly among the prepared muffin cups using an ice cream scoop for mess-free filling.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the carrot apple muffins cool in the pan for a few minutes before transferring them from the muffin tray to a wire rack to cool completely.

Don't overmix: Overmixing can lead to tough muffins. Once the dry ingredients are just incorporated, stop mixing.

Grate apple and carrots: Grating the apple and carrot ensures they are evenly distributed throughout the batter and bake evenly.

Double batch: Make a double or triple batch and freeze half once cooled for on-demand lunchbox fillers and snacks.