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carrot apple muffin on plate with another in tray behind
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5 from 1 vote

Carrot apple muffins

These muffins are a tasty mix that's healthy too - great for a grab and go breakfast or snack.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 96kcal
Author: Caroline's Cooking


  • 4 oz pitted dates 110g
  • ½ cup water 120ml
  • ½ cup whole wheat flour 65g
  • ½ cup all purpose flour 70g plain flour
  • ½ cup quick cook oats 48g (see notes for alternative)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda bicarbonate of soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 egg
  • ½ cup buttermilk 120ml
  • 1 teaspoon vanilla extract
  • 1 cup apple 135g, grated, approx 1 apple
  • ½ cup carrot 55g, finely grated


  • Soak the dates in the water ideally for an hour or two but at least while you prepare everything else.
  • Preheat oven to 375F/190C.
  • In a large bowl, mix the dry ingredients (wholewheat and all purpose flours, oats, baking powder and baking soda, cinnamon, ginger, allspice and salt).
  • Puree/blend the dates (along with the water) to a paste then add the egg, buttermilk and vanilla and blend until they are well mixed.
  • Add the date-egg mixture to the dry ingredients then add the apple and carrots. Mix everything so they are combined but try not to overmix.
  • Spoon the mixture into lined or greased muffin tins then bake for approx 20 minutes until gently golden and a skewer put in the middle comes out clean.



The oats give a slightly chewy texture - if you'd prefer less of this, try oat bran rather than oats. 


Calories: 96kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Cholesterol: 14mg | Sodium: 222mg | Potassium: 186mg | Fiber: 2g | Sugar: 7g | Vitamin A: 935IU | Vitamin C: 0.8mg | Calcium: 42mg | Iron: 0.8mg