Apricot-Carrot Muffins Recipe

Name: Apricot-Carrot Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 1/2 cup whole wheat flour whole wheat; 1 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup sugar; 2 large eggs; 3/4 cups milk; 3 tablespoons avocado oil; 1 cup carrots coarsley grated; 3/4 cups apricots dried, chopped; 3/4 cups raisins, seedless; 1/2 cup walnuts coarsley chopped

Servings: persons

1 cup flour, all-purpose
1/2 cup whole wheat flour whole wheat
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sugar
2 large eggs
3/4 cups milk
3 tablespoons avocado oil
1 cup carrots coarsley grated
3/4 cups apricots dried, chopped
3/4 cups raisins, seedless
1/2 cup walnuts coarsley chopped

1
In a large bowl mix flour, baking powder and salt.
2
In another bowl whisk sugar and eggs.
3
Whisk in milk and oil.
4
Mix in carrots, apricots, and nuts.
5
Add to flour mixture.
6
Mix until just blended.
7
Spoon into 12 2 3/4 inch muffin tin cups greased with additional avocado oil.
8
Bake in a 375 degree F oven for about 20 minutes, until just springy to the touch.
9
Serve warm.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1/2 cup whole wheat flour whole wheat, 1 tablespoon baking powder, 1/4 teaspoon salt, and more.

Yes, Apricot-Carrot Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot-Carrot Muffins

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