{Kid-Friendly} Apple-Carrot Mini Muffins

apple carrot muffins display blogThese healthy mini muffins are perfect for little ones! They are filled with fresh apples and carrots, making them a tasty way to sneak in a little extra nutrition. They are also low in sugar, yet they have just the right touch of sweetness. Kids will enjoy them for breakfast or as a convenient bite-size snack. My 2 year old gobbled them up, and my husband and I—we enjoyed them too!



apple carrot muffins dryStart by preheating the over to 375 degrees. Then in a medium size bowl, mix together  1 and 1/2 cups plus 1 tablespoon of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of allspice and 1/4 teaspoon of cinnamon. The original recipe called for just 1 and 1/2 cups of flour but I added a heaping tablespoon because the batter looked a little wet to me. I used all purpose flour, but you could substitute whole wheat flour as well.

apple carrot muffins wetIn another bowl, mix together 1/2 cup of brown sugar, 1 egg, 1/2 cup buttermilk, 1/3 cup unsweetened applesauce, 1/2 teaspoon vanilla extract, 1/2 cup grated apples and 1/2 cup grated carrots. I did not use a mixer when I made these. A wooden spoon works perfect!

apple carrot muffins batterGradually add the dry mixture to the wet mixture and stir just until combined, but don’t overdue it. If there’s one thing I’ve learned about baking, it’s…DO NOT over-mix the batter. Whether it be muffin batter, cookie dough, pancake batter—most of the time you don’t want to over-mix because it will ruin the texture of your baked goods.

apple carrot muffins tinsNow it’s time for the cute mini muffin tins! I went with mini muffins for this recipe because they are the perfect size for little ones. Coat your muffin tins with cooking spray or line them with muffin liners.  Fill each cup about 2/3 of the way full. A cookie scoop works well for this if you have one. A standard mini muffin tins fits 24 muffins, and this recipe makes 30+ muffins depending on how much you fill them. You could use two tins if you have them, or just use one and bake two batches.

apple carrot muffins bakedBake the muffins for about 10-12 minutes. Once they start turning slightly golden, that’s a good sign that they are almost done. Insert a toothpick into the middle of a muffin to make sure it comes out clean. When it does, they’re done!

apple carrot muffins coolingLet them cool for a few minutes. Then they are ready to bite into.  When my 2 year old took his first bite he said, “These are so yummy!” They passed my kid-friendly test with flying colors.



Apple-Carrot Mini Muffins

Yield: 30-40 mini muffins

Source: Adapted from Everyday Family


1 ½ cups + 1 tablespoon all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon allspice

¼ teaspoon cinnamon

½ cup brown sugar

1 egg

½ cup buttermilk

1/3 cup unsweetened applesauce

½ teaspoon vanilla extract

½ cup grated apples

½ cup grated carrots


1. Preheat the oven 375 degrees.

2. In a medium bowl, mix together the flour, baking soda, baking powder, salt, allspice and cinnamon.

3. In a larger bowl, mix together the sugar, egg, buttermilk, applesauce, vanilla, carrots and apples.

4. Add the dry ingredients to the wet ingredients and mix until combined, but don’t over-mix.

5.  Coat mini muffins pans with cooking spray (or use muffin liners). Fill each muffin cup about 2/3 full.

6. Bake the muffins for 10-12 minutes, or until a toothpick interested into the center comes out clean. They will be slightly golden brown.

7. Let them cool for a few minutes before eating.

[Print-Friendly Recipe]


(C) 2014 Hannah Bollinger and Pocketful of Motherhood

Lemon Blueberry Crumb Muffins

display blogHomemade muffins are a nice treat from time to time, and this Lemon Blueberry Crumb Muffin recipe is one of my all-time favorites! I found this recipe in a Family Circle cookbook that my mom gave me back in when I was in High School, and I’ve adapted it slightly. These muffins go quickly in my home because they are so yummy!


{For The Muffin Batter}

2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold butter, cut into 6 pieces

1 egg

1 ¼ cup milk

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

1 teaspoon of vanilla

1 cup fresh or frozen blueberries

{For The Topping}

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons butter, melted

½ teaspoon ground cinnamon

dry mix blogTurn on the oven to 400°. Then start on the batter by combining the dry ingredients: The flour, sugar, baking powder and salt.

dry with butter blogCut in the butter using either a pastry blender or 2 knives used scissor fashion, until the mixture resembles fine crumbs.

wet mixture blogNow it’s time for the liquid. In a small bowl, beat together the milk, egg, vanilla, lemon juice and lemon rind.

just batter blogAdd the liquid mixture to the dry mixture and stir together just until combined. The batter should be lumpy. One of the tricks to baking good muffins is to NOT over-mix the batter. So don’t over-mix! 😉

batter with blueberries blogGently fold in the blueberries. Fresh blueberries are great for this recipe when they are in season, but frozen ones work great too.

batter to bake blogNext scoop the batter into a greased muffin tin. Another muffin trick, use an ice cream scoop to do this. It will fill each cup with the perfect amount!

topping blogTime to prepare the topping by combining the flour, sugar, melted butter and cinnamon. It should be crumbly and not runny. Add a little bit of flour if it seems too wet.

topping to bake blogCrumble the topping over the muffin batter.  I think it works best to use your hands for this part.  Now it’s time for baking! Bake the muffins at 400° for 20 minutes or until slightly golden brown. You can also check them by inserting a toothpick and making sure it comes out clean.

out of the oven blogHot and fresh out of the oven. Mmmmm! Let the muffins cool in the tins for about 5-10 minutes before transferring them to a cooling rack.

dozen display blogReady to eat!!!

broken in blogYou will not be disappointed when you break into one of these muffins that the whole family is sure to enjoy.  My son gobbles them up every time!

simple and finished blogEnjoy!!!


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© Pocketful of Motherhood, 2013