One-Bowl Wholesome Carrot Apple Muffins

Carrots, apples, bananas. Then add other heart-healthy ingredients to bind them all together. Sound like the perfect breakfast muffin? It is! These one-bowl (yup!) wholesome carrot apple muffins are the epitome of delicious and healthy combined.

Perfect for an on-the-go breakfast or quick mid-day snack, these muffins pack a hearty punch! Not only does the sweetness come from natural and yummy ingredients, but all the fresh fruit replaces most of the added fat in this recipe, making sure to keep these muffins moist. The natural fruit flavors shine through just beautifully!

I made these muffins with just chopped almonds sprinkled on top for extra crunch and nutrition, but walnuts or any other nut, to be honest, would work just as well. I can't stand walnuts in my brownies, but love them in other banana-y/carrot-y baked goods. Unfortunately, my sister is allergic to walnuts so I always stay away from them. Raisins would also be a delicious, burst-of-sweetness addition to these great muffins.

My dad is a major fan of carrot baked goods, and this one was no exception. He doesn't have a crazy sweet tooth like us three girls, so if I get his approval on a recipe, I know it's just sweet enough. And why would you want more? You don't need to be eating a heavy, rich muffin for breakfast or anytime in the day. And that's why these do just the trick!

All they require is one bowl and some simple ingredients. What's holding you back?

Makes 8 large muffins
1 egg, beaten
2 tbsp coconut oil, melted
1 large banana, mashed
2 tbsp agave nectar
1 sweet apple, finely grated
1/4 cup unrefined sugar
2 tbsp soft brown sugar
pinch of salt
1 1/2 tsp baking soda
1/2 tsp cinnamon
1/3 cup whole milk
1 cup finely grated carrot
1/2 cup baby oats
1/2 cup almond flour
1 cup plain flour
chopped walnuts (optional)
chopped almonds (optional)
raisins (optional)

Preheat the oven to 175 C. Line a muffin tin with muffin liners and set aside.

In a large mixing bowl, whisk the egg, coconut oil, mashed banana and agave together. Add sugar, brown sugar, salt, baking soda, cinnamon, grated apple and whisk again to combine. Add milk and stir. Add grated carrot and stir again. 

Sift in flour, add in oats and almond flour and mix well until just combined. At this point, add in optional chopped nuts or raisins, if using, and mix.

Divide the batter among the muffin tins, filling them all the way to the top. Top each muffin with a sprinkling of chopped nuts.

Place in the oven and bake for 35-40 minutes, until top is slightly darker than golden brown and a toothpick inserted comes out essentially clean. 

Remove from the oven and cool in pan for 10 minutes. Then transfer to a wire rack to cool further. 


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