My kid’s diet can be sneakily supplemented with vegetables and fiber thanks to these tasty muffins. You may easily swap out different fruits and vegetables as well. I’ve tried banana, pear, and zucchini.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 16 muffins |
Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup melted butter
- ½ cup honey
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup diced apple
- 1 cup shredded carrot
- 2 tablespoons chia seeds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with liners.
- Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl.
- Beat buttermilk, melted butter, honey, brown sugar, egg, and vanilla extract in another bowl. Stir in flour mixture. Fold in apple, carrot, and chia seeds. Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
- Cool for 5 minutes before transferring to a wire rack.
Nutrition Facts
| Calories | 197 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 222 mg |
| Sugars | 17 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as it was written and loved the little muffins. I made them into bite size muffins so they were just a mouthful of moist, tender, flavorful goodness. I bake the tiny muffins for 15 to 16 minutes instead of 25. I would not change the carrot part of the recipe, but I think one could substitute other fruits if apples are not pleasing.
No changes necessary! Absolutely delicious!
4.2.19 Just really liked everything about these muffins. They’re tender from the buttermilk, moist from the apples, texture is spot on perfect, and there’s just enough sweetness to satisfy you. This one’s a keeper, thanks for sharing your recipe.