Breakfast Muffins with Apple & Carrot

New favorite grab-and-go snack: Apple-carrot breakfast muffins. Yes! Breakfast muffins. That’s cause they are packed will all sorts of good things to get your day started. First of all apples (fruit!), then carrots (vegetables!), flaxseeds and walnuts (omega-3!), eggs (protein power!) whole grain and regular spelt flour (fiber!), PLUS ginger, cinnamon, vanilla and a little unrefined sugar to keep things tasty! So I would say, these are all around G O O D!

Important tip for making muffins

When it comes to mixing up a muffin batter, things couldn’t be simpler. Yet, there is one rule that can make or break your muffins: do not overmix. You can stir the dry ingredients and the wet ingredients separately as much as your heart desires, but once they’re combined you should only mix them together until they are JUST combined. Especially if you are using flour like spelt which has a fragile and more water soluble structure. Overmixing the batter will result in a dense muffins and we are aiming for a moist and fluffy texture.

Frühstücks-Muffins mit Apfel, Karotten, Dinkel
What makes these apple-carrot breakfast muffins healthy?

  • Yes, “healthy” is a subjective term, but here are a few reasons why I consider these muffins to be more nutritional than most (especially when compared to coffee shop or bakery muffins):
  • These apple-carrot breakfast muffins are more healthy than your average muffin, as they are made with equal parts of regular spelt and whole grain spelt flour. Whole grain spelt flour offers redeeming whole grain nutrients and extra fiber. And even regular spelt has some benefits. The naturally occurring gluten in spelt has a different molecular structure than the gluten in modern wheat which makes it easier to digest. Which is why is it a more tolerable choice for anyone with a sensitive digestive system.
  • The muffins are also naturally sweetened with maple syrup (or honey) and a little unrefined Mascobado whole cane sugar (a mere 2 tablespoons!), which lends a subtle and natural tasting sweetness to the muffins. And te lower in overall sugar content compared to store bought muffins.
  • Coconut oil replaces butter. Although coconut oil contains more saturated fat than butter, it raises the good kind of cholesterol in the blood. Olive oil, which is composed of more heart healthy monounsaturated fat could also be used instead.

Although these muffins also taste great warm, I think they are even better once they have had time to cool completely. So, if you can let them rest for a couple of hours at room temperature before serving.

Frühstücks-Muffins mit Apfel, Karotten, Dinkel

Love these muffins? Please let me know how these muffins turn out for you in the comments! I’m always so eager to hear your feedback.

Breakfast Muffins with Apple & Carrot
4 from 3 votes

Breakfast Muffins with Apple & Carrot

Easy and delicious breakfast muffins recipe for the perfect grab and go snack. Healthy too!

Course Breakfast, Snack
Category Baking
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 214 kcal
Autor Elle


  • 1 cup spelt flour (130 g)
  • 1 cup whole grain spelt flour (110 g)
  • 2 tablespoons ground flaxseeds
  • 2 teaspoons baking soda
  • 1 teaspoons ground cinnamon (ceylon)
  • 1/2 teaspoon ground ginger
  • 1/8 tsp vanilla powder
  • 1/2 teaspoon sea salt
  • 1/2 cup walnuts chopped (50 g)
  • 3 large eggs
  • 2 tablespoons brown sugar (I recommend unrefined mascobado whole cane sugar)
  • 1/4 cup maple syrup or honey (60 ml)
  • 1/4 cup melted coconut oil (60 ml)
  • 4 medium carrots peeled and grated (290-300 g)
  • 2 medium apples peeled and grated (140-160 g)


  • fine cut oats
  • or brown sugar


  1. Preheat oven to 350°F / 175°C. Spray a muffin pan with nonstick spray or line with muffin liners.

  2. In a large bowl, whisk together flours, baking soda, cinnamon, ginger, vanilla, salt and walnuts.
  3. In a separate bowl, whisk the eggs, brown sugar, maple syrup, and oil until combined.
  4. Pour the wet ingredients into the dry ingredients, stir a few times and then add carrots and apple. Gently fold together with a spatula until just barely combined.
  5. Divide the batter into the prepared muffin pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool for in the muffin tin for 10 minutes and then transfer to a wire rack. Enjoy!


There’s quite a bit of grating needed, so if you have a food processor with a grater blade, this is a great time to put it to use!

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