Apple Carrot Muffins

Cuisine TypeAmerican
apple muffins

Melissa Flynn
Green City Market

These muffins are freshly baked for all of Chicago’s Green City Markets, the farmers markets located in many urban neighborhoods. Executive Director Melissa Flynn helped develop this kid-pleasing recipe to encourage healthy eating as the city’s children head back to school. But apples and carrots are available year-round, and the muffins boast valuable fiber, vitamins and minimal sugar, making them a nutritious choice any time.


2 cups all-purpose flour

¾ cup sugar

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground nutmeg

½ tsp. salt

2 eggs

½ cup vegetable oil

2 tsp. vanilla extract

2 cups grated carrots

1 cup peeled, grated apple (Granny Smith or other firm, tart apple)

Coarse raw sugar, for topping


  1. Preheat oven to 350 F. Grease muffin pan tins.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon nutmeg and salt. With wooden spoon stir in eggs, oil and vanilla until blended. Fold in carrots and apple.
  3. Scoop batter into 12 greased muffin pans; sprinkle a little raw sugar on top. Bake 18 to 25 minutes or until toothpick comes out clean.
  4. Cool on wire rack. Serve warm.

Photo courtesy of Green City Market

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