Back to Apple Carrot Muffins

Print Options


Card Sizes


Apple Carrot Muffins Recipe

Reports elementary school teacher Elaine Cooley from Louisville, Kentucky, "This recipe was given to me by the parent of one of my students. These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too."
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD:12 servings


  • 1-3/4 cups raisin bran cereal
  • 1-1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup canola oil
  • 3/4 cup finely chopped peeled tart apple
  • 3/4 cup grated carrots
  • 1/4 cup chopped walnuts


  • 1. In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with cooking spray three-fourths full. Bake at 400° for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Nutritional Facts

1 each: 199 calories, 7g fat (1g saturated fat), 18mg cholesterol, 256mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Apple Carrot Muffins

Sort By :
lurky27 User ID: 1251896 49795
Reviewed Jan. 30, 2012

"I made them a second time & doubled the cinnamon. Even yummier!

~ Theresa"

lurky27 User ID: 1251896 29690
Reviewed Jan. 21, 2012

"Yum! They taste better the day after baking them. To save time, I grated the apples in the food processor with the carrots. I omitted the walnuts since I didn't have any home. Very moist.

~ Theresa"

Kim B User ID: 1736227 44775
Reviewed Mar. 2, 2011

"Love these and they have 4 g of protein which is good for growing kids!"

Loading Image