Eggless Apple Muffins are perfect to have in the morning to kick-start your day as these are made with wheat flour, oatmeal and of course have apples, carrot, nuts, dried fruits…. all rolled into one.

 With these muffins, you get to eat fruits, cereal and nuts all at one go. 

Apple Carrot Muffins
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Morning Glory Muffins

These muffins are a good way to feed fruits and nuts to your children. Give them these muffins in the breakfast or in their lunch box and they will be more than happy.


Baking With Wheat Flour

Here, I want to share one thing. If you want to do some healthy baking, you can replace all-purpose flour with wheat flour easily. Everything else remains the same except sugar and liquid.  Like the baking powder, baking soda, fat quantity does not change at all. However, you require more liquid when baking with wheat flour as wheat absorbs more liquid. Similarly, a slight increase in the quantity of sugar.


Why You Will Love This Recipe

Some other recipes using Apples:


 Step By Step Recipe

sift all the dry ingredients


mix oil, curd and vanilla essence



Grate apple, carrot and chop nuts

mix dry ingredients into the wet ones

Keep the batter thick


Add grated apple, carrot and nuts


Mix everything


Put this batter in muffin liners using a spoon.


Bake in the preheated oven for 20 to 25 minutes


Morning Glory Muffins


Q) Can I skip carrots?

Yes. In that case, increase the quantity of apples.

Q) Can I replace sugar with a healthy sweetener?

Yes, Replace it an equal quantity of cane sugar or brown sugar or any other sweetener of your choice.

Q) What is the shelf life of these muffins?

3 to 4 days in winters. In summers, it is advisable to keep these in an airtight container in the refrigerator.


Related Recipes

Also, some other fruit muffins which you may like are


Let’s Connect!

I hope you have liked this recipe of Carrot Apple and Oat Muffins and will surely try it out for your loved ones.

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Eggless Apple Muffins

Kick start your day with these nutrient-packed Breakfast Muffins made with wheat flour, oatmeal, apple and carrots and nuts.
5 from 1 vote
Course Breakfast
Cuisine Baked


  • 3/4 Cup 100 g Wheat flour (Atta)
  • 1/4 Cup Oatmeal
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/8 tsp Salt
  • 1/2 tsp Cinnamon Powder
  • 1/4 Cup 50 ml Oil
  • 1/2 Cup Curd
  • 3/4 Cup Powdered Sugar
  • 1 tsp Vanilla Essence or Fruit Essence
  • 1/2 Cup Grated Apple
  • 1/2 Cup Grated Carrot
  • 1/4 Cup Mixed Nuts chopped finely ( I took almonds, cashews and raisins)


  • Line muffin liners in the muffins tray or in muffin moulds.
  • Take flour, oatmeal, baking powder, baking soda, cinnamon powder and salt in a bowl and sift it thrice. Sifting is very important as it aerates the flour making it light as a result the muffins too will come out light and fluffy. Keep it aside.
  • Take oil, curd, sugar and vanilla essence in a big bowl and mix it with a whisk for 2 to 3 minutes, till the mix becomes creamy.
  • Start preheating oven to 200 degrees C.
  • Grate apple and carrot.
  • Mix 1 tablespoon flour (from the above mix of flour only) in the chopped nuts.
  • In the wet mix, add dry mix in 2 or 3 instalments. Mix very lightly. Do not beat the batter at this stage else gluten will be formed making the muffins chewy.
  • Lastly, add grated carrot, apple and flour coated nuts.
  • Again mix very lightly. The consistency of this mix should be thick.
  • Using a spoon or ice cream scooper put this batter in muffin liners, filling these upto 3/4th.
  • Tap the muffin tray to release air bubbles, if any.
  • Top with confetti or tutti fruiti or chocolate chips or almonds, as you wish. ( I used Blueberry and slivered almonds).
  • Bake for 20 to 25 minutes. Fruit muffins take little longer to get ready.(mine took 30 minutes)
  • Insert a toothpick to check for the doneness of muffins.
  • If need be, bake for some more time. If remains uncooked then they will get soggy and also sink from the centre.
  • When done, take out and let them cool on wire rack.
  • When completely cool, store in an airtight container. Remains good for 3 to 4 days in cool weather. Otherwise, keep them in the refrigerator.
  • Serve in breakfast or pack in your little one's lunch box.


  1. Grate apple at the end or they may get discoloured. In case you grate it before then squeeze some lemon juice to it to prevent discolouration.
  2. Grated apple and carrots hold a lot of water. In case your batter is already thin then it is better to squeeze the apple and carrots and then add to the batter.
  3. Flour is added to nuts so that they get evenly distributed in the muffins and do not sink at the bottom.
  4. Use any cooking oil, be it olive or refined or any other.
  5. Avoid mustard oil and coconut oil owing to their strong odours.
  6. You may grate apple with or without skin.
Keyword Apple Muffins, Morning Glory Muffins


By Meenakshi Jain

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19 Responses

    1. Yes, you can take any conbinnation of whatever flours you wish. Just take care that the batter remains thick in consistency,so adjust liquids accordingly.

    2. hello didi, I really liked this healthy recipes of yours and want to make it for my little sons. But have a question:
      Can we pour the whole batter in the cake mould other than muffins mould .
      I have 6 silicon muffins but never tried them before in oven so not sure whether I can use them in oven or not.

      1. Hi Neha, Thanks for liking the recipe.
        Yes, you can bake it in cake mould too.

        Also, you can easily use silicone moulds in oven/airfryer/microwave convection/gas stove also.

        You can even use normal steel katori. Just Grease it well like aluminium moulds.

  1. 5 stars
    Here again, tried Samira’s easy , tasty delicious muffin! I can’t thank her enough for sharing her experience and recipes. God bless you 🙂

    I am checking how to upload the pics. Let me figure out and do the same.

    Happy Eating.

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