Carrot & Apple Cinnamon Muffins

Well, winter seems to have finally arrived and along with it the need for warm, satisfying comfort foods. These muffins are exactly what you need to warm up on a chilly morning or as an afternoon snack to tide you over until dinner. Packing 5g of protein, 4g of fiber, plus half a serving of vegetables/fruits per muffin, you are sure to feel satisfied after eating one of these.

An added bonus is that these muffins are also suitable for vegans and vegetarians due to the lack of animal products used in this recipe. A vegan recipe that is also moist and delicious?!? Amazing!

Also, did I forget to mention how delicious they smell and taste when they come straight out of the oven?! Nothing beats fresh baked muffins. Once they have cooled down (and I have sampled them), I store them in the freezer in bags to grab any time I need a snack. I would not suggest leaving these muffins out on the counter for too long because a) they are delicious (you might not be able to resist that cinnamon smell) and b) they are very moist from the carrot and apple, and therefore will spoil faster than other muffin recipes. 

I hope you enjoy!

Servings: 12                                                                                                                                        Prep Time: 15 minutes                                                                                                                      Bake Time: 20 minutes


  • 1 cup whole wheat all purpose flour
  • 1/3 cup white all purpose flour
  • 2/3 cup rolled oats
  • 1/2 cup brown sugar
  • 1.5 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 cup olive oil
  • 2 medium carrots, grated
  • 1/2 apple, grated (I used gala apple)
  • 1/2 cup raisins
  • 1 medium banana, mashed
  • 1 cup walnuts, chopped (plus extra to top)
  • 1/2 cup shredded, unsweetened coconut


  1. Preheat oven to 400F. Line a muffin tin with paper liners (I prefer ones made with parchment paper so they never have an issue with sticking). 
  2. Mix all dry ingredients in a large mixing bowl.
  3. Add olive oil, carrots, apple, banana, walnuts, raisins, and coconut and mix until well combined.
  4. Divide batter evenly in muffin pan. Top with a few pieces of walnut. 
  5. Bake at 400 degrees for 10 minutes, then reduce to 350 degrees and bake for another 10 minutes (or until a toothpick inserted comes out clean). Let cool for 5 minutes before transferring to a wire rack or serving.