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Carrot Apple Butter Muffins

Jill Lodato
Print Recipe
Prep Time 25 mins
Cook Time 24 mins
Course Breakfast
Cuisine American
Servings 16 muffins

Equipment

  • cupcake pan

Ingredients
  

  • 2 Cups all-purpose or wheat flour
  • 2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 Cup ground flax seed (optional)
  • 3 large eggs
  • 1/2 Cup brown sugar
  • 1/4 Cup honey or pure maple syrup
  • 1/2 Cup butter (1 stick) melted
  • 1/3 Cup apple butter
  • 1/3 Cup milk or orange juice
  • 1 tsp pure vanilla extract
  • 4 large carrots - shredded
  • 1 large apples - grated
  • 1/2 Cup chopped pecans or sliced almonds (optional)

Instructions
 

  • Makes 14-16 muffins
    Preheat oven to 425°F
    Spray a muffin pan with nonstick spray or use cupcake liners. 
    In a large bowl, whisk the flour, baking soda, spices, salt, and flax together.
    In a medium bowl, whisk the eggs, brown sugar, honey, butter, apple butter, milk, and vanilla together until combined.
    Stir in the shredded carrots and apples.
    Pour the wet ingredients into the dry ingredients, stir a few times with a wooden spoon. 
    Add in nuts. Don't over mix.
    Spoon the batter into liners, filling them all almost to the top.
    Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F bake for an additional 18 minutes.
    Allow the muffins to cool for 10 minutes before taking out of pan. 
    Enjoy
Keyword apple, apple butter, carrot, cupcakes, muffins