Image of Carrot and Apple Butter Muffins

Makes 12-15 servings


  • 1 cup unbleached flour
  • 1 cup whole wheat or bran flour
  • 2 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp nutmeg or pumpkin spice
  • 1 cup local carrots (grated)
  • 1 large fresh local apple (grated)
  • 3 large eggs
  • ⅔ cup unsalted butter
  • 2 tsp vanilla extract
  • 1 cup apple butter
  • ½ cup raisins (optional)
  • ½ cup unsweetened shredded coconut (optional)


  • Preheat oven to 375°F
  • Grease muffin trays with non-GMO sunflower oil, or use Silpat muffin trays
  • Mix eggs, oil, vanilla and Apple Butter and set aside
  • Sift together; flour, baking soda, spices. Add carrots, apple, coconut and raisins.
  • Add egg/oil mixture and stir thoroughly
  • Generously spoon mixture into muffin tins
  • Bake for 20-25 minutes

Fueling Tips:

  • Double the recipe and store the extras in the freezer, the chilled muffin will thaw by lunchtime when packed in your kid’s lunch bag.
  • Try sneaking in other veggies like shredded zucchini, beets, or puréed broccoli.
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