Spring morning muffins

Who isn't inspired by spring bunnies nibbling on carrots?Maybe you’re just looking for a treat to keep up your energy while waiting for the eclipse? These muffins pack in extra fruits, veggies and fiber for a great on-the-go spring breakfast. 


  • 2 cups shredded carrots about 4
  • 1 apple shredded
  • 1 stick butter or vegan butter, melted
  • 3 eggs substitute flax eggs for vegan version
  • 1 tsp vanilla
  • 2 cups flour
  • ½ cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • 1 cup mixed dried fruits nuts and unsweetened coconut (pick your favorites!) Dried cherries, golden raisins, walnuts are a nice mix.


  • Mix together butter, sugar, eggs, vanilla. Add in dry ingredients. Mix to combine.
  • Gently fold in shredded carrots and apple, and dried fruits and nuts.
  • Scoop into 12 greased muffin cups.
  • Bake at 375 degrees Fahrenheit for 25-30 minutes.
  • Serve warm with butter or cool and add cream cheese frosting to turn these into healthier cupcakes.


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