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Apple Carrot Muffins

These apple carrot muffins were given to me by the parent of one of my students. They're moist, tender and taste almost like carrot cake. They freeze well, too. —Elaine Cooley, Louisville, Kentucky
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    1 dozen


  • 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


  • 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.
Nutrition 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.

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  • Hapicat
    Nov 10, 2012

    No comment left

  • Montana86
    Mar 25, 2012

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  • lurky27
    Jan 30, 2012

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

  • lurky27
    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
    Mar 2, 2011

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

  • jenny73
    Oct 19, 2007

    No comment left

  • jessica
    Mar 2, 2006

    No comment left