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These muffins are a perfect back-to-school treat, with fresh, delicious apples from the early Fall harvest. I’ve added carrots for a healthy addition to the kids’ lunches, or as a snack for when they get home. These tasty little treats can be eaten for breakfast or with afternoon tea, and are incredibly moist and easy to make.

Apple-Carrot Morning-Glory Muffins

Makes 9 muffins


  • 1 cup all purpose flour (white, whole wheat or gluten-free)
  • 1 cup almond meal
  • 1 cup packed shredded carrots (approx. one large, or two small carrots)
  • 1 cup packed shredded apple (such as honey crisp)
  • 1/4 cup organic cane sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup oil (olive, avocado, coconut or vegetable)
  • 1/4 cup melted butter (or if vegan, use additional 1/2 cup of any above oil)
  • 1 tsp. vanilla
  • 1 Tbsp. agave or honey
  • 2 eggs (if vegan, use 2 Tbsp. flax seeds + 6 Tbsp. water)

For topping

3 tsp. organic sugar

1 tsp. cinnamon

Note: Save any unused topping for cinnamon toast later!


Preheat the oven to 350 degrees Fahrenheit.


Mix the flour, almond meal, baking powder, baking soda, sugar and salt together in a bowl. Add the shredded carrot and apple and mix.


Beat the eggs in a separate bowl and add the oil, butter, vanilla and agave (or honey). Add the egg mixture to the dry ingredients and mix well.


Line a muffin tin with paper wrappers and fill them almost to the top. Sprinkle with the sugar/cinnamon mixture.


Bake for 20 minutes or until firm in the center

As Seen on Mind Body Green

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