Whole Wheat Carrot-Apple Muffins with Cream Cheese Frosting

This began as a bran muffin recipe, but since this version doesn’t contain bran I renamed it. I added frosting because, well, everything tastes better with frosting. These muffins are about as wholesome as a muffin can be without becoming cardboard — they include fruit (yes, raisins count) and a vegetable, so they’re a great option for feeding little ones. Just remember portion control: they’re filling thanks to whole wheat, wheat germ and ground flax.

The recipe is flexible. I couldn’t find bran flour, so I used wheat germ and swapped whole wheat for white flour. If you’d like a lighter, more cake-like muffin, use white flour or white whole wheat. You can also mix in nuts, dried cranberries or blueberries, or use zucchini or summer squash in place of some of the carrots. If you prefer different spices, try cloves or increase the nutmeg — I plan to experiment with a few more spices next time. And of course, if you want them plain, you can skip the frosting.

Ingredients

1 ½ cups whole wheat flour
½ cup wheat germ
¾ cup ground flaxseed (found near the oatmeal)
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¾ cup milk (I used 1%)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons applesauce
2 cups shredded carrots
2 apples, peeled and diced
1 cup raisins

Instructions

Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners.

In a large bowl, whisk together the dry ingredients: whole wheat flour, wheat germ, ground flaxseed, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

In a separate bowl, combine the milk, eggs, vanilla and applesauce. Fold in the shredded carrots, diced apples and raisins. Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.

Fill each muffin cup about three-quarters full.

Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.

Cream Cheese Frosting

If you want to frost the muffins, this cream cheese frosting is rich and smooth.

Ingredients for frosting:

2 (8-ounce) packages reduced-fat cream cheese, softened
½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then mix in the vanilla. If you’d prefer less frosting, this amount can easily be halved; the full recipe yields plenty to spread generously or save in the refrigerator for another use.

Taste and Variations

The finished muffins are slightly dense and carrot-cake-like. The apple flavor is subtle; if you want the apple to stand out more, add an additional apple or use a variety with a stronger flavor. The whole wheat, wheat germ and flax make these muffins very filling but they don’t lend an overpowering taste — the spices and frosting balance everything nicely.

Variations and tips:

• Add ½ cup chopped nuts (walnuts or pecans) for crunch.
• Swap raisins for dried cranberries or chopped dried apricots.
• Use grated zucchini or yellow squash for a different vegetable twist.
• For lighter muffins, substitute white or white whole wheat flour for up to half the whole wheat flour.
• Store frosted muffins in the refrigerator for up to 4 days; unfrosted muffins keep well at room temperature for 2–3 days in an airtight container.

These muffins are a satisfying, slightly indulgent yet wholesome treat—perfect for breakfast, snacks or for convincing kids they’re getting cupcakes for breakfast. Enjoy!