Healthy Whole Wheat Apple Carrot Muffins

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These apple carrot muffins are a fall favorite! They’re made with whole wheat flour and no added sugar!

As a mother with type 1 diabetes, I am keenly aware that my two daughters are genetically at-risk for developing the disease. So as you can imagine, I’m not big on sweets in our home.

Now, this is NOT because sugar causes type 1 diabetes (it 110% does not). And this does NOT mean I never allow my kids sweets! It just means I try to be a little extra conscientious when it comes to treat consumption. That way if, one day, one of my daughter’s finds herself newly diagnosed, her diet will be one less adjustment to make.

Whole wheat apple carrot muffins

Making healthy (or at least healthy-ish) treats is a great middle ground for us. I’m happy for my kids to eat them, and my daughter’s don’t feel like they’re being deprived of gustatory joy.

These whole wheat apple carrot muffins are a big favorite in our house. I’ve also made them with pears, too!


  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 3 large eggs
  • 1/4 cup orange juice or pineapple juice
  • 1 tsp vanilla extract
  • 3 large apples, grated
  • 5 large carrots, grated


Step 1. Mix dry ingredients: 2 cups whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, and 1/4 tsp salt.

bowl of dry ingredients

Step 2. Mix the wet ingredients: 1/2 cup vegetable oil (I used peanut oil because its what I had), 1/4 cup unsweetened applesauce, 1/2 cup maple syrup, 3 large eggs, 1/4 cup orange or pineapple juice, and 1 tsp vanilla extract.

Step 3. Fold in 3 large grated apples and 5-6 large carrots, also grated.

fold in grated apples and carrots
muffin batter ready to go

Step 4. Scoop out your muffin mix into muffin tin. I am pretty consistently able to fill about 16 muffin containers with this recipe. I recommend using silicone muffin liners or a silicone muffin pan.

pour the muffin batter into your lined muffin pan

Step 5. Bake at 375 degrees F for about 20 minutes or until a skewer inserted into the middle comes out clean.

bake your muffins at 375 for 20 minutes

Step 6. Enjoy your whole wheat apple carrot muffins!

These muffins come out super moist and stay soft like this even when stored. We let them cool to room temperature and store in a container in the fridge until they’re all eaten up. Which happens pretty fast in our house!

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