Honey-Glazed Carrot and Apple Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweetened naturally with honey and grated apple, these moist muffins are a kid-friendly way to sneak in veggies with every bite. This American-inspired kid-friendly recipe, ready in about 35 minutes, pairs all-purpose flour, baking powder, ground cinnamon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 12 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp ground cinnamon, and 1/4 tsp salt until evenly combined.
  3. Step 3: Stir in 1 cup grated carrot and 1/2 cup grated apple until coated with flour mixture.
  4. Step 4: In a separate bowl, whisk 1 large egg, 1/2 cup milk, 1/4 cup honey, 1/4 cup vegetable oil, and 1 tsp vanilla extract until smooth.
  5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold together until just combined—do not overmix.
  6. Step 6: Divide the batter evenly among the 12 muffin cups, filling about 3/4 full.
  7. Step 7: Bake for 18-20 minutes until a toothpick inserted in the center comes out clean and the tops are lightly golden.
  8. Step 8: Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

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