Spiced carrot & apple muffins in six muffin cases

Spiced carrot & apple muffins

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(11 ratings)

Prep: 10 mins Cook: 20 mins Plus cooling


Serves 9

These fruity muffins are great for breakfast on-the-go or a mid-morning treat. Add dried fruit, nuts or seeds for texture, if you like

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal234
  • fat13g
  • saturates1g
  • carbs23g
  • sugars6g
  • fibre1g
  • protein4g
  • salt0.7g
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  • 100ml rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 100ml natural yogurt
  • 50ml runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1½ tsp ground mixed spice
  • 1 apple, grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 carrot, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 50g sultanas, raisins, chopped nuts or seeds (optional)


  1. Heat oven to 180C/160C fan/gas 4 and line a muffin tin with nine cases (alternatively, use squares of baking parchment). Mix the oil, yogurt, honey, eggs and vanilla in a jug. In a bowl, combine the flour, bicarb, mixed spice and ¼ tsp salt. Pour the yogurt mixture into the flour mixture and add the apple and carrot, as well as any extra ingredients you’re using. Mix with a spatula until well combined, then spoon the mixture into the muffin cases.

  2. Bake for 20-22 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool for at least 5 mins. Can be stored in a tin for three days or frozen for two months; defrost overnight before serving.



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Comments, questions and tips

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9th Jul, 2020
I made these without the honey as I eat a mostly sugar-free diet. Have to say they are sweet enough for me with just the dried fruit and they are really nice! They go great with a cup of coffee for a mid-morning or afternoon snack. I got 12 muffins out of this recipe and minus the honey they work out at 170 kcals each.
9th Apr, 2020
These muffins seem quite oily to me, and maybe too high a proportion of grated carrot and apple to the batter. I added a mix of dried fruit and pecan nut pieces, which gave a lovely crunch. Not at all sweet. They were okay, but I don't think I'd make them again.
6th Feb, 2019
I added slightly less carrot and blueberries. Gorgeous, very light and freeze well too!
Frantic Flapjack
3rd Dec, 2018
These felt like a healthy alternative to sugar laden recipes and worked for me as I don't like foods which are too sweet. I added some mixed seeds and sultanas.
21st Nov, 2018
Not sweet enough, even with an extra tablespoon of honey. Might try adding sugar next time. Otherwise, very light, and tasty. I added sultanas and the mix made 11 muffins.
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