These Apple & Carrot Muffins are soft, fluffy, naturally sweet (thanks to apples and carrots), and a total hit with my two little ones — even my picky eater devours them without a second thought (honestly, it feels like a small win every time!)
They’re also a great way of using up those carrots that somehow always end up at the bottom of the fridge, and apples that are starting to look a little sad in the fruit bowl. I’m always on the lookout for ways to reduce food waste, and these muffins do just that!
These Apple and Carrot Muffins aren’t just a hit at home — they come with us wherever we go. Whether we’re heading to the park, doing a beach day, or off on a weekend road trip, I always pack a batch of these in a container . They’re easy to eat on the go, don’t melt or crumble everywhere, and keep us all from getting “hangry”!
I always try my best to bring our own snacks and drinks on days out — it saves money and gives me peace of mind knowing exactly what the kids are eating.
💛 Why I Love These Apple and Carrot Muffins!
Lunchbox-approved
These muffins are nut-free, mess-free, and sturdy enough to survive a school bag journey — no sticky icing, no crumbs everywhere.
Quick to Make
I can get a batch in the oven in under 30 minutes — usually while the kids are colouring or building Lego towers!
Freezer-Friendly
I like to make a double batch and pop half in the freezer. They defrost quicky — I often put them straight in the kids’ lunchboxes the night before and they’re ready to go in the morning!
Hidden Veg Win
There’s something so satisfying about watching your kids happily eat a muffin packed with grated carrot and apple — and not a single complaint in sight.
A Little Less Waste
I love that these use up those bendy carrots or apples that have gone a bit soft in the fruit bowl. It feels good knowing I’m not throwing out food, and instead turning it into something yummy and topping up my freezer stash!
Whether it’s for a quick breakfast, lunch boxes or a healthier snack on the go, these Apple and Carrot Muffins are a total win. Tasty and easy to make – I hope your family loves them as much as mine does! 💛
Feel Good Muffins
Ingredients
- 250 g self raising flour
- 80 g sugar
- 1 teaspoon baking powder
- 1 teaspoons ground cinnamon
- 100 g butter melted
- 100 ml milk
- 1 teaspoon vanilla
- 2 eggs
- 2 medium apples 100g peeled and grated (squeeze out some of the juice)
- 1 carrot grated 100g
Instructions
- Preheat the oven 180c fan. Prepare your muffin tin with paper cases.
- For the dry ingredients: Measure the self rising flour, sugar, cinnamon and baking powder into a bowl, mix well.
- For the wet ingredients: In a separate mixing bowl add the melted butter, vanilla, milk and eggs whisk well then stir through the grated apple and carrot.
- Add the dry to the wet and mix well. Scoop into the muffin tin. Sprinkle on some oats.
- Bake in the oven for 20-25 minutes until golden on top and cooked through.
- Test with a cocktail stick- when it comes out clean they’re done.
- Storage Tips:Room temperature: Store in an airtight container for up to 3 days.Fridge: Keep in the fridge for up to 3 days – just let them come to room temp before serving, or give a quick warm-up in the microwave.Freezer-friendly: These muffins freeze beautifully. Just wrap them individually and freeze for up to 3 months. Defrost at room temperature or pop in the microwave for 20-30 seconds.
2 thoughts on “Apple & Carrot Muffins”
I live in Texas in the US. How do I get your cookbook?
Hi Deborah, try Amazon.com. Make and freeze – Lou Robbie – it should be available this month. Lou x