Breakfast at Hand

by in Recipe Reviews

Pack a muffin full of fruit, veggies, nuts and whole grains, and what have you got? A perfect breakfast for a busy morning. These muffins rely on apple butter to make them moist and sweet: definitely a recipe to save.

Carrot Cake Muffins

Print this recipe | Get the full nutrition facts

The key to these moist and delicious muffins is finding good apple butter. Be sure to choose one that has no added sugars: nothing but apples. These muffins are sweetened by the combination of apple butter and date paste for a depth of flavor you’ll adore.

Servings: 12 (90 G)

Prep Time: 45 minutes

Cook Time: 15-20 minutes


  • 2 c. white whole wheat flour
  • 2 t. baking soda
  • 1 t. ground cinnamon
  • ¼ t. ground nutmeg
  • 1 t. salt
  • 2 c. shredded carrots
  • ½ c. raisins
  • ½ c. chopped walnuts
  • 1 c. apple butter
  • ¼ c. date paste
  • 2 eggs
  • 1 t. vanilla
  • ¼ c. olive oil


  1. Preheat oven to 350°. Line a muffin tin with paper cups.
  2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and walnuts.
  3. In a separate bowl, combine the apple butter, date paste, eggs, vanilla, and oil. Stir until smooth.
  4. Add the wet mixture to the flour mixture. Stir until thoroughly moistened.
  5. Spoon the mixture into the prepared muffin cups, filling them two-thirds of the way. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

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