Carrot Apple Morning Muffins

Morning muffins have long been a grab-and-go staple of American breakfast tables. These bake up tender with oats, carrot and apple, warm cinnamon-ginger spice, and a touch of maple syrup.

Serves 6 · 15 min prep · 24 min cook

Estimate for one serving

• 295 cal
• 6g protein
• 42g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp kosher salt
• 2 large eggs
• 1/3 cup maple syrup
• 1/2 cup unsweetened applesauce
• 1/3 cup neutral oil
• 1 tsp vanilla extract
• 1 cup packed finely grated carrots
• 3/4 cup finely diced apple
• 1/3 cup optional chopped walnuts

Instructions

1. 1Preheat the oven to 375°F. Line a 6-cup muffin tin with paper liners or lightly grease the cups.
2. 2In a large bowl whisk together the flour, oats, baking powder, baking soda, cinnamon, ginger, and salt until evenly combined.
3. 3In a separate bowl beat the eggs with maple syrup, applesauce, oil, and vanilla until smooth and glossy.
4. 4Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry flour remains; the batter will be thick.
5. 5Fold in the grated carrots and diced apple (plus walnuts if using) so the produce is distributed without overmixing.
6. 6Divide the batter evenly among the six muffin cups, filling each nearly to the top for domed bakery-style tops.
7. 7Bake 20–24 minutes until the tops are golden, spring back when lightly pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
8. 8Cool in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature; they keep well for grab-and-go mornings.