Nourishing, Pregnancy-Friendly Apple Carrot Muffins (Great for Postpartum Too!)

There’s something about the smell of muffins baking that makes a house feel like a hug — cozy, grounding, safe. These Apple-Carrot Muffins are exactly that kind of comfort: moist, tender, lightly spiced with cinnamon and cardamom, and just the right balance of sweet and hearty.

Each bite is dotted with chewy cranberries and nutty walnuts, giving you those little bursts of texture that make them feel extra satisfying.

Why These Pregnancy and Postpartum-Friendly Apple Carrot Muffins Are Good For You & The Baby

I still remember the first time I made these muffins after the twins were born. I was running on two hours of sleep, desperately needing something that wasn’t just another granola bar or cold coffee.

I pulled these warm from the oven, split one open, and slathered it with a little peanut butter — and for the first time in days, I felt like me again. Something about the soft, slightly sweet crumb and the warmth of cinnamon felt like a tiny reset button for my tired soul.

Prep Time: 15 minutes / Cook Time: 20-25 minutes / Total Time: 35-40 minutes / Yields: 12 muffins

Ingredients (This is It!)

• 1 3/4 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1 cup shredded carrots (about 2 large carrots)
• 1 cup applesauce (unsweetened)
• 1/2 cup plain Greek yogurt
• 1/4 cup maple syrup
• 1/4 cup light brown sugar
• 1 large egg
• 1/4 cup melted coconut oil or unsalted butter
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Preparation Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, cardamom, and salt.
3. In a separate medium bowl, whisk together the shredded carrots, applesauce, Greek yogurt, maple syrup, brown sugar, egg, and melted coconut oil.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. The batter will be thick.
5. Gently fold in the dried cranberries and chopped walnuts. Do not overmix!
6. Divide the batter evenly among the 12 muffin cups.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tips For the Best Pregnancy-Safe Apple Carrot Muffins

• More add-ins: Reduce the cranberries and walnuts to 1/4 cup each. Make up for them by adding 1/4-1/2 cup raisins, shredded coconut, chopped pecans, or mini chocolate chips. 
• Up the apple vibes: Skip the cinnamon and cardamom. Substitute for 2 teaspoons apple pie spice. This will make your muffins taste like an apple pie!!
• Let them cool: Always let the muffins cool completely before storing to prevent spoilage. Airtight containers will trap their moisture, combined with the temperature shock of the fridge = no bueno.
• Go pumpkin-carrot: Substitute the applesauce for pumpkin purée for some fall vibes. 
• Use a sieve: Prevent any clumps of baking soda or baking powder in your muffins by sieving them into the dry ingredients. 

How to Store & Reheat these Pregnancy Applesauce Carrot Muffins

• Counter: Store the fully cooled muffins in an airtight container at room temperature for up to 3 days. Keep away from direct heat and sunlight.
• Fridge: Refrigerate in an airtight container for up to 7 days. Set them on the counter for 5-10 minutes before digging in.
• Freezer: Place cooled muffins on a baking sheet. Freeze for 1-2 hours, then transfer to a freezer-safe bag. Freeze for up to 3 months.
• Reheating: To warm from the fridge or freezer, microwave a muffin for 20-30 seconds, or until heated through.

A Note From My Chaotic Kitchen

They’re the perfect grab-and-go breakfast for those mornings when the baby (or babies!) just won’t let you sit down, or a wholesome snack to tuck into your bag for the park.

With the carrots and applesauce keeping them moist and naturally sweet, and the yogurt adding a protein boost, these muffins are more than just a treat — they’re a way to fuel your body while taking care of your heart.