Apple Carrot Spice Muffins



Dear Apple,

On behalf of us fall-crazed, boot-leggings-scarf-wearing, PSL-sipping, can’t even, “basic” girls out there–I would like to take this moment to formally apologize.  We have wrongfully elevated the stringy, seed-infested, slimy (yet somehow addictive?) pumpkin over all other fall produce. And where has it brought us? To places pumpkin and pumpkin spice flavoring should never go: Yogurt; Margarine; Vodka; Lasagna Noodles; Gum; Pringles. The list goes on so long, I literally can’t even.

Thanks for the mug, Jaclyn!

And yet, there you sit hang:  lowly, humble (yet kinda-expensive) Apple.  You boast beautiful reds, greens, yellows and pinks, you do it all year long, and yet you don’t seem to get the recognition you deserve. But, when I got an unexpected email reminding me to bring a breakfast bread to my mom’s group, it wasn’t a pumpkin that I reached for to grind up into muffin batter (although if I had a can of pumpkin puree, let’s be honest I probably would’ve just used that–I have a problem) it was an apple.  So here it is, a basic girl’s fall muffin recipe, using an apple. And some carrots too.

And apple…er, I mean pumpkin spice.  Sorry again. Order some here!


  • ½ cup applesauce
  • 2T butter, melted
  • 1 egg
  • 3 Tablespoons each of Honey and Maple Syrup*
  • 1 cup of milk
  • ½ cup each of carrots and apples, pulsed in a food processer
  • 1 ½ T pumpkin spice
  • ½ t salt
  • 1 T baking soda
  • 2 cups of flour or 2 cups of oats, blended in food processer until fine for a GF, whole-grain alternative

*you could just use brown sugar if you want to be one of those people who uses processed sugar, but don’t worry, I won’t judge you. Unless you feed your children that garbage.


Mix all ingredients together but DO NOT OVERMIX. That is the one thing to remember when making muffins. The less you mix, the better. I usually like to blend everything except the flour in a bowl together, then add the flour last and mix just until I don’t see big pieces of flour anymore.

Pour into greased mini-muffin tin and bake at 350° for 15-20 minutes.


And there you have it, a healthy muffin that people of all ages will enjoy. Even pumpkin-lovers. And gluten intolerant people.




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