Soft, moist eggless apple carrot raisin muffins made with wholesome ingredients. Perfect for breakfast, snack or kids lunchbox. Easy & healthy.
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Apple Carrot & Raisin Muffin
There's something comforting about a batch of freshly baked muffins, especially when they are made with simple, wholesome ingredients. These eggless apple carrot raisin muffins are soft, moist and naturally sweetened with the goodness of fruits.
I originally made a version of this with just carrots and raisins, but adding apple takes it to another level. The apples not only add natural sweetness but also keep the muffins incredibly moist, making them perfect for a quick breakfast or an evening snack with a cup of chai.
The combination of grated carrots, juicy apples and sweet raisins makes every bite flavorful and satisfying.These hearty apple muffins are perfect for a healthy breakfast, after-school snack, or quick treat.
Why You'll Love This Recipe
- Completely eggless - perfect for vegetarians or anyone who wants to avoid eggs.
- Soft, moist texture without eggs. No compromise on the taste and texture.
- Kid-friendly and lunchbox safe. I have 2 boys at home. They love such simple bakes. I am sure your kids would love this too.
- Versatile recipe, no fancy ingredients. The recipe is super adaptable. You can add some nuts if you want, or chocolate chips. Make it super tempting with colorful toppings.
Ingredients to Make Healthy Breakfast Muffins
- Main Ingredients : These hearty muffins is made of whole wheat flour. For personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
- These loaded muffins have good amount of shredded apples and carrots. Makes it a wholesome breakfast or a goto snack.
- Leavener : These soft apple carrot muffins uses both baking powder and baking soda
- Instead of Eggs: These wholesome muffins use condensed milk.
- Flavors : I have used a combination of cinnamon, ginger and all spice powder in this wholesome muffin.
- Fat : I have tried these muffins with butter/sunflower oil/coconut oil. You can use any flavorless oil.
- Add-ons : I have added black raisins in this apple carrot muffins . You can use your choice of nuts or use a combination of crunchy seeds or kids favorite chocolate chips.
Variations You Can Try
This Apple carrot muffin recipe is very adaptable. I originally made it with just carrot and raisins. I was planning to redo this post for better photos. Then I noticed some apples that needed to be used, that is how Eggless Apple carrot raisin muffins happened.
Again the old post used sugar and milk, which i replaced with condensed milk. So i m listing down some other options for you redo this soft and hearty muffins.
If you are looking for a vegan bake, check this list here and pick one to bake. I bet you wouldn't be disappointed. My personal favorite is this Carrot & ginger chocolate chip muffins. Warm, sweet and that beautiful color and dome, treat to your eyes too.
For added texture, mix in a tablespoon or two of oats. These vegan apple oatmeal muffins are such a hit at home
If you enjoy a citrus note, a little orange zest pairs beautifully with the apple and carrot. These vegan orange chocolate muffins are irresistible.
You can also replace raisins with mixed nut and seeds or increase chocolate chips. Even better add some chunky dark chocolate to make it more indulgent.
How to Bake Hearty Apple Carrot Muffins
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure all the ingredients mentioned and keep it ready on the kitchen counter.
- In a bowl, take flour, baking powder and baking soda. Add the ginger power, cinnamon powder and cardamom powder to this. Add raisins to this. Whisk well to combine.
- In another wide bowl, take condensed milk, add oil to it and whisk well.
- To this now add shredded apples and carrot and mix well.
- Let us now mix dry and wet ingredients. Slowly add ½ cup flour to the wet ingredients, using a whisk combine the flour into liquid.
- Preheat the oven to 160C, pour the batter into a lined muffin pan. Garnish the top with few chocolate chips.
- Bake in the preheated oven for 22-25 minutes or until a skewer inserted in the middle comes out clean.
- Take the cake out of the oven, let it sit in the pan for 5 minutes. Carefully remove the muffin from the pan to the wire rack. Let it cool down and enjoy.
- I usually leave the muffins on the counter for a day, then refrigerate in an air-tight container. If serving from the refrigerator, reheat the muffins for 10 -20 seconds in a microwave and serve warm.
Eggless Apple Carrot & Raisin Muffins (Soft, Moist & Healthy)
Equipment
- Measuring cups and spoons
- Convection oven
- Whisk and spatula
- Bowls for mixing the batter
- Weighing Scale for measuring ingredients
Ingredients
- 300 grams whole wheat flour
- 400 grams tin of condensed milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon all spices powder
- ½ teaspoon ginger powder
- 250 grams apple
- 250 grams carrots
- 50 grams black raisins
- 110 grams oil
- ½ cup semi sweet chocolate chips
Instructions
- Preheat the Oven to 160C . Line a 12-hole big muffin pan. I made 16 large muffins.
Dry Ingredients
- In a large bowl, take flour, baking powder, baking soda. Whisk well to combine.
- To the flour mix, add cinnamon powder, dry ginger powder and all spices powder. Whisk well to combine.
- Add raisins to the flour mix and keep aside.
Wet Ingredients
- In a wide bowl, take condensed milk, add oil to this and whisk well to combine.
- To this add shredded apples, shredded carrots and mix well.
- Add ½ cup warm water to this and mix well.
Mix Dry & Wet Ingredients
- Now add ½ cup of flour mix at a time, in to the wet ingredients and mix using a whisk to form a uniform batter
- Fill the muffin pan with batter in each hole. I used a greased ½ measure cup, so it was easy to pour the batter.
- Add few chocolate chips as topping. Gently tap the muffin pan to release any trapped air.
Let's Bake Muffins
- Bake the muffins in the preheated oven for 22-25 minutes or until a skewer inserted in the middle comes out clean. If baking mini muffins gets done in 15-18 minutes so keep an eye on them
- Oven temperature differs from oven to oven, so bake accordingly .
- Once the muffins are done, remove it from the oven, let it sit in the pan for 2 minutes, then remove the muffins onto a wire rack.
Store & Serve
- Let it cool completely. The muffins can remain on the kitchen counter for a day. I prefer to refrigerate in an air-tight box
- If serving from the refrigerator, reheat the muffins for a 10-20 seconds and serve the muffins warm.
Notes
- Baking temperature varies from oven to oven, so keep an eye on the bake after 15 minutes.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
Shobha says
Nice cup cakes..I love the cinnamon flavour.
Radhika says
Love the texture and the color of the muffins. Thanks for linking to the event as well.
Tickling Palates
Event : Chilled Delights
cookbookjaleela says
yummy and delicious carrot cake priya
Archana says
Great muffins. Love the pics.
Rahin says
looks moist n delicious
Sumee says
Nice one Priya..
Mayuri Patel says
The crumb of the muffins looks so soft and moist. Love the idea of adding both carrots and apple to the batter. Your recipe has tempted me to bake these eagles muffins right away.
Radha says
I love the combination of apples, carrots and raising. I would love to wake up to these mufffins.
Kalyani says
That crumb!!!!! wow wow.. Perfect for a school snack. will share it wit the little minion who loves to bake 🙂