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 Рthese 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 105 reviews
Whole-Wheat Carrot Applesauce Muffins
Serves: 12 Oversized Muffins
 
Ingredients
  • 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)
Instructions
  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!
Notes
We recommend organic ingredients when feasible.

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605 comments to Recipe: Whole-Wheat Carrot Applesauce Muffins

  • Rachel

    I made these last night for breakfast this morning, and my 3-year-old loved them! They are so moist, and just sweet enough. I didn’t have ginger on hand, so I used lemon zest instead. Was very good, but I’d be curious to see the difference with the ginger. Next time I will add raisins and walnuts for extra texture. I love your site, and every recipe I’ve tried from your book has been delicious!

  • Elizabeth

    This recipe is amazing!!! I’m Lucky if they last 2 days in my house between my husband, 2 girls, and I. Thank you for the delicious recipes!!!

  • Emily

    I made these yesterday and these muffins were amazing. I’m making more today so that I can freeze them. Thanks for this recipe!

  • Jennifer

    These are very good muffins. I made a few alterations and thought I would share in case anyone else is pondering similar modifications. I doubled the recipe but only used one stick of butter (1/2 c), substituting 1/4 c of plain yogurt for the rest of the oil. I also used only 1/2 c of honey, adding an extra 1/2 c of applesauce to make up the difference. They turned out great. They are especially delicious with some cream cheese on the top! I think using the full amount of honey would make them a great cupcake substitution. With half the honey they were plenty sweet for a snack or breakfast.

  • hannah

    I loved the sounds of this recipe, however when I tried itI loved the sounds of this recipe, however when I tried it today, the muffins didn’t rise, in fact they kind of caved in. I tried cooking them longer but they just ended up starting to get burnt. When I finally took them out, the middles were raw. What happened??? I followed the directions exactly so I don’t know what it would have been! can baking soda go bad? I’ve had it for about a year and a half? today, the muffins didn’t rise, in fact they kind of caved in. I tried cooking them longer but they just ended up starting to get burnt. When I finally took them out, the middles were raw. What happened??? I followed the directions exactly so I don’t know what it would have been! can baking soda go bad? I’ve had it for about a year and a half?

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