Yield
2 dozen (serving size: 1 muffin)

Apples are too delicate to be grated with a food processor, so we recommend using a stand-up grater. We left the skins on, but the result will be just as good if you peel the apples.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Stir in carrot and next 5 ingredients (carrot through pineapple); make a well in center of mixture. Combine oil and next 4 ingredients (oil through egg whites); stir with a whisk. Add oil mixture to flour mixture, stirring just until moist.

Step 3

Spoon the batter into 24 muffin cups coated with cooking spray. Bake at 350° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Step 4

Note: Muffins can be stored in an airtight container and frozen for up to 1 month. Wrap in foil, and reheat at 300°.

Ratings & Reviews

Always great

daneanp
February 15, 2017
I have made these numerous times and they are always a hit.  I use 3 whole eggs.  Buying pre-shredded carrot saves time.  My yield is 21 typically.  I also bake for closer to 30 minutes, but watch closely the last 5.  Easy to change up the nuts.  Tonight I had punt on the raisins and used a combination of golden raisins and dried cranberries.  Definitely a keeper recipe.

RCobb1956's Review

bubby427
March 19, 2012
Excellent muffin. I used the Splenda for baking and the Splenda Brown Sugar since I'm diabetic. My family love the taste, sort of carrot cake meets fruit cake. I have to be careful with them, but the taste is wonderful. Even with the low carb rating, it still elevates my blood sugar. Wonderful for brunch or a snack.

kipsnk's Review

RCobb1956
January 04, 2011
These turned out great even with significant changes. I didn't have pineapple or apple butter so left both out. Instead I added 1 cup of store-bought eggnog that was lingering in the fridge. I substituted 1 cup of all purpose flour for whole wheat pastry flour. Also used half the sugar. I'll definitely make these again especially when I have carrots, apples or other food to use up.

mjmayinsf's Review

mjmayinsf
April 20, 2010
This is a low-fat muffin that's actually good! I have made it many times. I usually use fresh pineapple and ww pastry flour (for more fiber) instead of canned and white. Freezes wonderfully - just pull out and microwave frozen muffin for 30 seconds for a healthy breakfast or snack. I usually make about 18 muffins from this recipe, though, not 24.

itsgigi's Review

ChelleyBelly
September 17, 2009
We all loved this recipe! It is so flavorful and moist without being overly sweet and makes a perfect accompaniment to coffee, either in the a.m. or p.m. I did substitute one cup of flour with white whole-wheat flour, but other than that, followed the ingredient list. I will definitely use these for a brunch, but will keep them on hand for everyday. I froze some, and the others I refrigerated and then put in the microwave for about 15 seconds to warm and they were perfect!!

ChelleyBelly's Review

itsgigi
August 30, 2009
I loved these muffins. Prepare yourself for over an hour in the kitchen, but two dozen muffins are well worth it. I gave half a dozen to a friend/new mother (whose husband said I could make muffins for them any time!) and put a dozen in the freezer. They make excellent, filling breakfasts or afternoon snacks. You can play around with the ingredients a little, too - I used fresh blueberries instead of dried cranberries, just because they were in season. Will make again...!

bubby427's Review

kipsnk
June 26, 2009
A little time consuming to make but totally worth it! Replaced some of the flour with 1 cup whole wheat flour and added some flaxseeds on top. Might try adding oatmeal to the mix too.