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Apple and Carrot Breakfast Muffins

These deliciously moist muffins are easy to prepare and will keep well for up to five days. They are good for breakfast and can be eaten on the way to school if your child is in a rush. They are a great way to get your child to eat fruit and veggies all in one go. Children would have fun making these at the weekend and they could even make mini muffins – these will need only 12 to 15 minutes baking time.

Apple and Carrot Breakfast Muffins

Annabel Karmel's Favorite Family Meals

Apple and Carrot Breakfast Muffins


  1. 1 cup whole wheat flour
    ¼ cup sugar
    2 tbsp non fat dry milk
    1 ½ teaspoons baking powder
    ½ teaspoon cinnamon
    ¼ teaspoon salt
    ¼ teaspoon ground ginger
    ½ cup vegetable oil
    2 tbsp honey
    2 tbsp maple syrup
    2 eggs, lightly beaten
    ½ tsp pure vanilla essence
    1 large apple, peeled and grated
    ½ cup carrots, peeled and grated
    ½ cup raisins


Pre-heat the oven to 350F. Combine the flour, sugar non fat dry milk, baking powder, cinnamon. Salt and ginger in a mixing bowl. In a separate bowl, combine the honey, maple syrup, eggs and vanilla essence. Beat lightly with a wire whisk until blended. Add the grated apple, carrots and raisins to the liquid mixture and stir until just combined.

Line a muffin tray with paper cups and fill until two-thirds full. Bake for 20 to 25 minutes. You can also make mini muffins which are ideal for children they will take 15 to 20 minutes to bake.

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