Carrot-Apple Fall Muffins

Carrot Apple Fall Muffins Recipe

photo by recipe author

Servings: 24 muffins/8 mini loafs
Preparation Time: 30 minutes

1 1/4 pounds carrots
1 1/2 cups coconut oil
4 farm fresh eggs
2 cups whole wheat flour (I grind mine fresh)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon Himalayan salt
1 teaspoon cinnamon
2 cups organic cane sugar (or to taste)
1 large green apple
1 cup walnuts
1/2 cup oatmeal
1/4 cup shredded coconut

Preheat your oven to 350 degrees ºF.

Place carrots, coconut oil and eggs into a high-powered, high-capacity blender. Blend on high until the carrots are completely liquefied.

In a large bowl, combine flour, baking soda, baking powder, salt and cinnamon. Whisk to completely combine. Add sugar and stir to combine. Add the wet ingredients to this mixture, and stir until the dry mixture is totally wet.

Clean the apple and grate with peels included. Add grated apple, walnuts, oats and coconut to the mixture, and stir to completely combine all ingredients.

Either grease your muffin tin (I prefer to use stoneware) or mini loaf pan (not required if you use stoneware), or line with muffin papers. Fill 3/4 full and place in oven.

Bake for 30-40 minutes, until a toothpick inserted in the muffin comes out clean, or muffin top feels firm.

These muffins freeze well, so prepare ahead of time for Thanksgiving Day breakfast!

Note: this recipe has been scaled down from the original submitted yield from 48 muffins to 24.

Recipe submitted by Tamara, Spring, TX

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Published on November 13, 2013

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3 Comments

Allison March 9, 2014 at 3:29 pm - Reply

Correction to my previous comment:

the muffins take between 25-30 minutes to bake.

Allison March 9, 2014 at 3:16 pm - Reply

This is a really good base recipe.  Here are some changes I made that worked really well and I consider an improvement:

1. Instead of 1 1/4 pounds of carrots, I used 10 ounces carrots, and 10 ounces unsweetened applesauce.
2.  Instead of 2 cups whole wheat flour, I used 1 1/2 cups whole wheat flour and 1/2 cup coconut flour.  I have also used 1 1/2 cups gluten free flour and 1/2 cup coconut flour and it works well.
3.  I add 5 eggs instead of 4.  
4.  Instead of 1 1/2 cups coconut oil, I use 1 cup coconut oil, and 1 cup coconut milk or almond milk
5.  Instead of 1 teaspoon cinnamon, I add 2-3 teaspoons cinnamon
6.  Instead of 2 cups sugar, 1 cup sugar is plenty.  
7.  In addition, I added 1 cup chopped fresh apple.  

These made exactly 24 muffins and cooked in just under 20 minutes.

Joanna November 18, 2013 at 8:54 pm - Reply

My daughter and I made these tonight and they were fantastic.  Sweet enough that I will cut down on the sugar next time even!  Thanks for sharing!

Carrot-Apple Fall Muffins