Carrot-Apple-Flax Muffins

carrot-apple-flax-muffins Photo: Romula Yanes; Styling: Megan Hedgpeth


  • 1 1/2 cups white whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup flaxseed
  • 2 large eggs
  • 1/2 cup extra-virgin olive oil
  • 2/3 cup sugar
  • 2 medium carrots (about 5 oz. total), peeled and coarsely grated (about 1 cup)
  • 2 small apples (about 10 oz. total), coarsely grated (about 1 cup)
  • 1/3 cup golden raisins


1. Preheat oven to 375°F. Line 12 muffin cups with paper liners.

2. In a medium bowl, whisk together flour, baking powder, cinnamon, salt and flaxseed. In a separate medium bowl, whisk together eggs, oil and sugar. Stir flour mixture into oil mixture until blended. Fold in carrots, apples and raisins. (Batter will be very thick.)

3. Fill muffin cups with batter (about 1/2 cup each; an ice cream scoop is helpful). Bake muffins until tops are golden, crackled and domed, 25 to 30 minutes. Let cool completely in tin on a wire rack.

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  • Yield: 12 muffins

Nutritional Information

Calories per serving: 223
Fat per serving: 11g
Saturated fat per serving: 2g
Cholesterol per serving: 31mg
Fiber per serving: 3g
Protein per serving: 4g
Carbohydrate per serving: 28g
Sodium per serving: 178mg
Iron per serving: 1mg
Calcium per serving: 60mg

Good to Know

Leave the peels on the apples—the grated pieces won't affect the muffins' texture, plus you'll get fiber and cancer-fighting antioxidants.