Apple Carrot Cake Muffins

Moist, nutritious and full of fall flavours!


All of the flavours of carrot cake in a perfect little muffin! Sweet, ultra-moist with all of the fall flavours of cinnamon, nutmeg, apple and brown sugar. These muffins are great for breakfast, snacks on the run or even crumbled over ice cream!

Don’t ask me why, but it’s taken me a long time to come around to the idea of vegetables in cakes and muffins. Zucchini, carrots – no thanks! But I must say, these muffins changed my mind! With the help of seasonal spices, these muffins are absolutely delicious!

This recipe yields 12 muffins

apple carrot cake muffin


  • 1 1/2 cup flour
  • 1 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 3/4 cup shredded carrots
  • 3/4 cup shredded apple
  • 1 banana, mashed
  • 1/3 cup brown sugar
  • 1 egg
  • 2 tbsp olive oil
  • 1 tsp vanilla extract
  • 1/2 cup vanilla oat milk

1. Preheat oven to 350 degrees and line a muffin tin with paper or silicone cupcake liners (or grease well with cooking spray).

2. In a medium bowl mix together flour, baking soda, cinnamon, nutmeg and salt.

3. In another medium bowl whisk together carrots, apple, banana, brown sugar, egg, olive oil, vanilla extract, vanilla oat milk.

4. Stir dry ingredients into wet ingredients until completely incorporated.

5. Fill muffin liners 3/4 full.

6. Bake for 21-23 minutes, until a toothpick inserted in the centre of the muffins comes out clean. Cool before placing in air tight container.

apple carrot cake muffins
apple carrot cake muffins
apple carrot cake muffins

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