• Sue Khan

Easy Breaky Apple Carrot Muffins

Updated: Jan 13

I woke up early one morning craving carrot muffins and since I have nowhere to rush off to, I thought… why not make some! Believe it or not, despite my lack of culinary abilities, it turns out I am quite a good baker! This is likely because I come from a family of bakers on both sides. My mom and aunt seriously spoiled us growing up! Everything in our lunchboxes were homemade: cookies, cupcakes, tarts, cakes, pizza pockets, EVERYTHING!

Whenever I had friends over, my mom would whip up a batch of fresh cookies or tarts for us to enjoy.

Anyway, I whipped these together quickly before the fam woke up and we have been snacking on them ever since!


2 cups flour (I used whole wheat)

¾ cups sugar (use coconut sugar for less sweet)

2 teaspoon baking soda

½ teaspoon Himalayan salt

1 teaspoon cinnamon

1 teaspoon nutmeg

3 eggs (can substitute for flax egg if vegan)

½ cup vegetable oil

2 tsp vanilla

2 cups grated carrot

2 grated apples

2 tbsp maple syrup (optional)


1. Preheat oven to 350

2. Soak grated carrots in maple syrup (optional)

3. Combine flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, oil + vanilla in a large mixing bowl and mix well.

4. Add carrots and apples. Fold in slowly. Don’t over mix.

5. Scoop into greased muffin tins.

6. Bake for 20-25 mins or until toothpick comes out clean!

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