To begin making the Carrot and Apple Muffins Recipe, preheat your oven at 180 degrees C and line your muffin pan with cupcake liners or grease with the butter/oil.

Next, sift together the whole wheat flour along with the baking soda, baking powder and all the spices in a large mixing bowl. Stir with a wire whisk to evenly combine the spices. Keep aside until required.

In another mixing bowl whisk together the eggs and powdered jaggery for few minutes with a hand mixer at medium speed till creamy. Now add the oil, milk, and whisk again for 2 - 3 minutes or till all combined well.

Pour the wet ingredients into the sifted flour mixture. Combine with a spatula to form a smooth batter for the muffins. Keep folding gently until the flour is completely mixed, no lumps remain.

Now add the grated carrots and chopped apple, fold into the batter with a spatula. Make sure not to overmix the batter else muffin might become tough in texture after baking.

Pour the carrot apple muffin batter into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the muffin comes out clean. Remove from the oven and allow cool on a wire rack.

Serve Carrot and Apple Muffins warm for breakfast or as a tea time snack. Store in an airtight container in the refrigerator for a couple of days.