Carrot Apple Muffins

abeebakes

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Don’t let the color fool you into thinking they’re made with something as preposterous as whole wheat flour or oat bran. It’s Friday after-all! Their deep brown hue is from the cinnamon and nutmeg, which is also the primary flavor in these muffins. To me, they taste most like Zucchini Bread Muffins. They’re full of flavor, thanks to the spices, and they are ultra moist from the oil and the fruit/vegetables inside.

Because they have no butter, no electric mixer is needed, just a whisk! So they come together really easily and quickly. It’s a great muffin to make for the week ahead for breakfast or snacks because it takes so little effort. My favorite way to eat them is warm with a smear of butter in the middle. They’re so tasty though that you can easily skip the butter. Or eat them cold. And I don’t know about you, but I always have carrots and apples on hand. I love that the two join here. If you don’t have both on hand, you can even swap the carrots for zucchini. I’ve tried making these with only carrots and omitting the apples, but I don’t think they’re as good. Let me know what you think. 🙂

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8 Comments

  3. Thanks for sending the recipes. I always enjoy them. I commented on this one, but I must have hit the submit button twice. The web site told me it was a duplicate. So I made up a new comment. Now it looks weird. Do you have the power to delete my second comment? I don’t see a way to do it myself. Love your muffins and your baker self.

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