Print Recipe

Carrots Apple Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side dishes, Snack
Cuisine: International
Servings: 24 small muffins
Author: Chef Maria Cummins


  • 1 cup shredded carrot
  • 1/2 cup apple sauce
  • 2 each eggs lightly beaten
  • 1/3 cup coconut milk
  • 4 tablespoons pure maple syrup
  • 1 teaspoon fresh ginger peeled and grated
  • 1/2 cup whole wheat flour organic
  • 3/4 cup all purpose flour organic, unbleached
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon Kosher salt


  • Preheat the oven to 375 degrees F and lightly oil a 12-hole muffin pan.
  • Whisk together the eggs, coconut milk, maple syrup, and ginger.
  • Add in the grated carrot and apple sauce and stir to combine.
  • In a separate bowl, mix together the remaining (dry) ingredients.
  • Pour the dry ingredients into the bowl with the wet ingredients and mix until combined.
  • Fill the muffin holes 3/4 of the way up and bake for 16 to 20 minutes, or until you can insert a toothpick in the muffin and it comes out clean.