Apple Carrot Muffins

These Carrot Apple Muffins are a great healthy breakfast muffin, soft and full of delicious flavor.  They’re very moist from the grated carrots and apples and have a delicious spicy flavor from the nutmeg and cinnamon.  Thank you to Sandra H for the recipe and the sample!


  • 1/2 cup Kricklewood Farm Cold Pressed Sunflower Oil
  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3 eggs
  • 2 tsp. vanilla
  • 2 cups grated carrots
  • 1 cup apple peeled and grated
  • Optional:  1/2 cup nuts, 1/4 cup coconut


  1. Preheat oven to 350ºF.
  2. Combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, eggs, Kricklewood Farm Sunflower Oil and vanilla in a large mixing bowl. Mix well with wooden spoon.
  3. Fold in remaining ingredients: carrots, apple, nuts, coconut.  
  4. Scoop into 12 regular-sized greased muffin tins and sprinkle a little coarse sugar on top of each muffin.
  5. Bake for 18-25 minutes or until toothpick comes out clean. 
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