For a richer flavor, use browned butter instead of melted butter. Feel free to substitute other fruits or vegetables, such as zucchini, pear, or banana. Adjust the amount of sugar as needed based on the sweetness of the substitution. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For a vegan option, substitute the butter with melted coconut oil and the buttermilk with plant-based milk mixed with 1 tablespoon of lemon juice or apple cider vinegar. You can also use a flax egg instead of a chicken egg. Add 1/2 cup of chopped walnuts or pecans for extra texture and flavor.
Apple, Carrot, and Chia Muffins
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS12
Delight in these incredibly moist and subtly sweet muffins, a brilliant way to sneak in wholesome veggies and fiber. The natural sweetness of apples and carrots pairs perfectly with the nutty crunch of chia seeds, creating a guilt-free treat that's perfect for breakfast, snacks, or even a healthy dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol28 mg
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Fiber2 g
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Protein3 g
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Saturated Fat4 g
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Sodium222 mg
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Sugar17 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat your oven to 350°F (175°C). Line a 16-cup muffin tin with paper liners or grease well. (5 minutes)
02
Step
2 mins
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt. (2 minutes)
03
Step
3 mins
In a separate bowl, whisk together the buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract until well combined. (3 minutes)
04
Step
2 mins
Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix. (2 minutes)
05
Step
2 mins
Fold in the diced apple, shredded carrot, and chia seeds until evenly distributed throughout the batter. (2 minutes)
06
Step
5 mins
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)
07
Step
25 mins
Bake in the preheated oven for 22-28 minutes, or until a wooden skewer inserted into the center comes out clean. (25 minutes)
08
Step
5 mins
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)
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Garnet Okon
Jun 30, 2025This recipe is so easy to follow, and the muffins are delicious!
Elnora Torp
Jun 22, 2025I tried this recipe with zucchini instead of carrots, and it was fantastic!
Edwin Gutkowskihudson
Jun 2, 2025I love the addition of chia seeds for the extra fiber and crunch!
Ellen Boyer
May 23, 2025The muffins were a little dry, so I added an extra 1/4 cup of buttermilk. They turned out perfectly!
Amaya Yost
May 22, 2025I tried these with maple syrup instead of honey and they were wonderful!
Rollin Gorczany
May 21, 2025These muffins are a lifesaver! My kids gobble them up, and I feel good knowing they're getting some extra veggies.