Apple and Carrot Muffins

Apple and Carrot Muffins

Here is a healthy and deliciously moist muffin that’s bound to become a family favourite. These muffins are very easy to make and will keep well for up to five days.

For how many? Makes 12 muffins


  • 150g (5 oz) plain wholemeal flour
  • 50g (2 oz) granulated sugar
  • 1½ tsp baking powder
  • ½tsp ground cinnamon
  • ¼tsp salt
  • ¼tsp ground ginger
  • 125 ml (4 fl oz) vegetable oil
  • 60 ml (2¼ fl oz) honey
  • 60 ml (2¼ fl oz) maple syrup
  • 2 medium eggs, lightly beaten
  • ½tsp vanilla extract
  • 1 large apple, peeled, cored and grated
  • 75 g (3 oz) carrots, peeled and grated
  • 65 g (2½ oz) raisins


1 Preheat the oven to 180°C/350°F/Gas 4. Line a 12-hole muffin tray with paper cups.

2 Combine the flour, sugar, baking powder, cinnamon, salt and ginger in a mixing bowl.

3 In a separate bowl, combine the oil, honey, maple syrup, eggs and vanilla. Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir well.

4 Fold in the dry ingredients until just combined but don’t overmix or the muffins will become heavy.

5 Fill the muffin cups with the batter until two-thirds full. Bake in the oven for 20–25 minutes. Leave the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

See all recipes »

More by Annabel Karmel

See all recipes »

Sweet thing

See all recipes »

More baking recipes