Carrot and Apple Muffins
Healthy, moist carrot-apple muffins — easy Indian-style snack or breakfast with whole wheat flour, grated carrot & apple.
Ingredients
Equipment
Method
- Preheat oven to 180 °C. Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, sift together whole wheat flour, baking powder, baking soda, cinnamon and salt.
- In another bowl, whisk eggs and powdered jaggery (or brown sugar) until slightly frothy. Add oil, milk and vanilla (if using); mix well.
- Add grated carrot and grated apple to the wet mixture; stir gently to combine.
- Pour the wet mixture into the dry ingredients. Fold gently until just combined; avoid over-mixing.
- If using, fold in chopped walnuts at the end.
- Divide batter evenly among muffin cups (fill about 3/4th). Bake for 20–25 minutes or until a toothpick inserted into centre comes out clean.
- Let muffins cool 5 minutes in the tin, then transfer to a wire rack to cool fully. Store in airtight container; refrigerate if not consumed within 2 days.
Notes
You can substitute jaggery with brown sugar or honey. You may also use plant-based milk for a lighter version. Muffins stay good in fridge for ~4–5 days or freeze up to 2 months.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.