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Close-up of a carrot muffin split in half, revealing shredded carrots, raisins, and nuts. Part of our Ultimate Breakfast Ideas Guide.

Carrot Apple Walnut Muffins

These muffins are packed with shredded carrots, apples, and toasted walnuts, offering a delightful texture and wholesome flavor. They are perfect for a quick breakfast or a satisfying snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Walnuts
  • 3/4 cup walnuts or other nuts
Muffin Base
  • 2 cups shredded carrot lightly packed, 2-3 carrots
  • 1 1/4 cups shredded Granny Smith apple lightly packed, including juices, 1 apple
  • 1/2 cup desiccated coconut finely shredded, unsweetened
  • 3/4 cup raisins or sultanas, apricots or other dried fruit
Dry Ingredients
  • 2 cups wholemeal flour or wholewheat flour, or plain/all-purpose flour
  • 1 3/4 tsp baking soda bi-carbonate soda
  • 2 tsp cinnamon powder
  • 1 tsp ground ginger not critical
  • 1/2 tsp salt cooking salt / kosher salt
Wet Ingredients
  • 3/4 cup brown sugar tightly packed cup
  • 3 large eggs at room temperature
  • 2/3 cup olive oil or canola oil, liquid coconut oil
  • 1/4 cup orange juice sub any fruit juice or milk

Equipment

  • Oven
  • Baking tray
  • Muffin tin
  • Large bowl
  • Separate bowl
  • Wooden spoon
  • Ice cream scoop
  • Cooling rack

Method
 

  1. Preheat the oven to 190°C/375°F (170°C fan-forced).
  2. Toast the walnuts on a baking tray for 8 minutes. Cool for 5 minutes on the tray, then roughly chop into 5mm pieces.
  3. Prepare a 12-hole standard muffin tin by spraying with oil or lining with muffin cases.
  4. In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk the wet ingredients until combined. Pour the wet ingredients and all the add-ins into the bowl with the dry ingredients. Mix with a wooden spoon just until no flour is visible. Do not over-mix.
  5. Divide the mixture evenly among the muffin tin holes. Use a lever ice cream scoop for easier portioning.
  6. Bake for 25 minutes, or until a skewer inserted into the center comes out clean.
  7. Cool the muffins in the tin for 5 minutes, then transfer them to a cooling rack to cool for at least another 5 minutes before serving.

Notes

For an extra touch, slather the cooled muffins with softened salted butter.

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