Recipe: Whole-Wheat Carrot Applesauce Muffins

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This recipe is by far the new favorite muffin in our house. Move over blueberry, zucchini, and even pumpkin – these are so deeelicious and could be eaten with breakfast, lunch, or even dinner (maybe as a side to some fall soup?)! Plus for those who are looking for cupcakes for little ones (i.e. smash cake) I would totally top one of these off with some homemade unsweetened whipped cream and call it a day. This would be perfect for baby! And if you prefer to avoid honey for your really little ones I think 100% pure maple syrup would work just fine as a substitute.

Carrot Applesauce Muffins from 100 Days of #RealFood


4.8 from 87 reviews
Whole-Wheat Carrot Applesauce Muffins
Serves: 12 Oversized Muffins
  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter (1 stick), softened (but not melted)
  • ½ cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds (I used a cheese grater)
  1. Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
  2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
  3. In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
  4. Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!
We recommend organic ingredients when feasible.

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499 comments to Recipe: Whole-Wheat Carrot Applesauce Muffins

  • I just wanted to give a quick thanks for this recipe! We have two year old twins and (sorry to say) we’re not a super health conscious family yet but trying to take baby steps to improve. We’re going on vacation next week and I was looking for a recipe to bake up some easy breakfast muffins to take along. I was searching for applesauce as I had it on hand and figured it was easier than chopping fruits. I got so lucky to fall upon this recipe! We had everything on hand (even including the whole wheat flour and pre-shredded carrots) and it was a breeze to whip up. The true joy? My two year olds LOVED them and kept saying “mmmm mmmm.” Five stars all around!

  • Nina

    This recipe is beyond delicious!!! My husband whined while I was preparing “morning glory muffins”. And I thought, oh raisins would be so tasty in these muffins. I was right and since my 2 year old twins love “rais” I can’t wait to pack these in their lunch box tomorrow! Thank you so much for another nutritious, family friendly recipe. This will definitely be part of our rotation! (And although hubby might not be keen on these he loves the blueberry muffins :-)!

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