Apricot carrot muffins! Healthy and satisfying breakfast muffins packed with apricots, grated carrots, oats, and dried fruit. Packed with fibre and vitamin c, this muffin recipe is perfect for a quick and easy hassle-free breakfast or late afternoon snack.
These apricot carrot muffins are more than just a delightful treat; they’re a delicious blend of healthy fruits and fibre. Packed with natural sweetness from mashed bananas, diced dried apricots, and grated carrots, these muffins offer a delightful burst of flavour in every bite.
These muffins are moist with a subtle sweetness and a satisfying texture. The fusion of the banana, apricot, and carrot is really satisfying. They definitely taste healthy but are still delicious. Your choice of ingredients can make them even healthier – use avocado or olive oil instead of butter. You can also replace the brown sugar in these with more banana, honey, maple syrup or agave nectar.
Each bite of these muffins offers a generous dose of fibre, thanks to the inclusion of rolled oats, grated carrots, and dried fruits. Fibre not only supports digestive health but also contributes to a feeling of fullness, making these muffins a satisfying and wholesome snack.
These muffins are also incredibly convenient to make. They use simple, everyday ingredients like mashed banana, oat milk, and pantry staples, so you can whip up a batch in no time. They are perfect for breakfast on the go, a quick snack, or as a lunchbox addition.
Apricot Carrot Muffins
This recipe makes approximately 18 muffins and is ready in just 45 minutes.
Ingredients
Wet Ingredients
- ½ cup olive oil, avocado oil, or soft butter
- ½ cup brown sugar – You can replace this with more mashed banana, honey or maple syrup, if desired
- ¾ cup mashed banana (2-3 bananas)
- 2 tsp vanilla
- 2 eggs
- ½ cup oat milk
Dry Ingredients
- 1 ¼ cups flour
- 1 cup rolled oats
- 1 tbsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
Texture Ingredients
- 1 cup grated carrots
- ¾ cup diced dried apricots
- ½ cup dried currants
Tools
- grater
- cutting board
- knife
- vegetable peeler
- measuring cups
- measuring spoons
- mixing bowl
- spatula or mixing spoon
- oven mitts
- muffin cups
- muffin baking tray
Instructions
- Preheat the oven to 375˚F.
- Peel and grate the carrots, and dice the dried apricots, then set aside.
- Cream together the oil, bananas, and brown sugar, then stir in the beaten eggs, vanilla and milk.
- Add the dry ingredients to the wet ingredients, then combine to make a batter.
- Gently fold in the carrots and dried fruit.
- Fill your muffin tray with muffin cups.
- Dollop a ¼ cup of batter into each muffin cup. Each cup should be about three quarters full.
- Bake the muffins at 375˚F for 20-25 minutes.
- Once cooked, remove the muffins from the oven and let cool.
- Serve topped with butter or warm compote.
A Fibrous Healthy Breakfast Addition
These apricot carrot muffins offer a guilt-free treat that combines natural sweetness with nutritious ingredients.
By using healthier fats like olive oil or avocado oil, along with oats and dried fruits, you can savour every bite of these muffins while knowing you’re making a relatively healthy breakfast choice.
Pair them with some turkey breakfast burgers, scrambled eggs, or yogurt for a balanced meal with some protein.
Did you make these apricot carrot muffins? Let me know!
Simmering Starfruit 
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