These are hands-down my favourite healthier muffins. While they are delicious, I’m the first to admit that they might not be the most enticing looking?! If I saw these on a blog, I’d probably scroll right past them. But I’ve been making them on and off for 15 years and can attest they are a winner. Even though they are loaded full of grated carrot, they are a delicious sweet muffin, especially with a little dairy-free butter on top. Looking at the recipe, you, too, might be skeptical about the amount of carrot, but somehow it works! If you’re feeding picky kids, you could try the recipe with less carrot. If you use a nutritious flour like spelt, whole wheat or oat, these muffins are even more nutrient dense. Hope you enjoy!
These turned out perfectly the first time I attempted to make them! I love the density of them, and they are delicious. This recipe is a keeper.
These are perfect. A treat before bed, after dinner or for breakfast!!! Love these !! Highly recommend!!
They tasted great.. but baked them longer than the recipe called as it seemed too wet but after I let them cool off it was too dry and crumbled when I tried to cut them in half. I used coconut flour.. maybe that was a bad call? Or not enough carrots and apple? More accurate measurements of carrots and apples would help!
I really like these muffins!! Added a bit of cardamom and pecan halves. My kids liked them too. I can’t believe there’s no fat (oil or butter) in them! I cooked them about 5 minutes longer than the recipe asked for.
Wanted to love these muffins because I’m all about a tasty yet nutrient dense muffin, but the batter was so wet and never really set properly even when baked way past the stated time in the recipe. Carrot and apple sizes vary greatly so maybe my apple was too big or something. Can we get an amount in cups for more accuracy? I’d love to try these again!