Apple and Carrot Breakfast Muffins

Do you ever find yourself realizing you have one apple left in your fruit basket that you just want to use up? I consider these to be dump muffins, pantry muffins, etc, because they were so easy to whip up and I had everything already in my pantry and fridge.

These are not too sweet, and are naturally sweetened by the apples, carrots, and maple syrup. To make them vegan, simply substitute the eggs with flax or chia eggs. Oh, I should mention – anything that can be frozen, or doesn’t take much more effort to double, I definitely double. This ended up making just about 40 muffins for me, but I also spooned them fairly shallow (notice in the photos), because I don’t like super large muffins.

These muffins will last us for the week for breakfast, and they also freeze well. They do not require muffin liners if you have a silicone muffin pan, but I do not. Regardless, these are a perfect kind of breakfast for us because we are just grab & go kind of people with our jobs. Just throw one or two of these in your bag for the day and eat as needed! You can eat them warm or cold, whatever suits your fancy!

Print Recipe

Apple and Carrot Muffins

A pantry dump kind of muffins, these utilize common pantry staples and stay moist from the fruit added in! Great for snacks or breakfasts. Feel free to half this recipe, but when I bake I like to make a lot at once. 

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Breakfast

Cuisine: American

Servings: 8

Author: Nicola

Ingredients

• 4 cups almond meal (can sub AP flour)
• 3 cups old fashioned oats
• 4 tsp cinnamon
• 2 tsp baking soda
• 1 tsp kosher salt
• 1 cup cranberries (could sub nuts, raisins, or chocolate chips)
• 1 cup pure maple syrup (could sub honey)
• 6 eggs
• 12 tbsp butter melted
• 3 apples* grated
• 6 carrots* grated

Instructions

• Preheat the oven to 350 F. Line a 12-cup muffin pan with paper liners (I used 2 pans at a time for convenience).
• In a large bowl, combine almond meal (or AP flour) with oats, cinnamon, baking soda, salt, and cranberries.
• In a separate bowl, whisk together the maple syrup with the eggs and melted butter. Whisk in the grated apples and carrots. Pour the mixture into the dry ingredients, mixing until combined.
• Spoon the batter into the muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick comes out clean, about 25-30 minutes. Allow to cool completely on wire rack before storing.
• Store leftover muffins in an airtight container in fridge or in freezer. 

Notes

*I definitely recommend using the shredder attachment on your food processor since grating 3 apples and 6 carrots on my box grater took a good bit of time and arm muscle. Either way works though!