Recipe: Whole-Wheat Carrot Applesauce Muffins

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 117 reviews
Whole-Wheat Carrot Applesauce Muffins
Serves: 12 Oversized Muffins
 
Ingredients
  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (We prefer fresh)
  • 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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  • Comments

    1. Kristen F |

      Could coconut oil be used in place of the melted butter and spelt flour in place of regular whole wheat? Excited to try this one!

      • Amy Taylor (comment moderator) |

        Yes, Kristen. That should work.

    2. Jaime |

      What adjustments (if any) do I need to make for baking these at high-altitude? Thanks!

    3. |

      So, we have some carrot baby food jars on hand…how would I substitute that in for the shredded carrots? Or would you not recommend that?

      • Amy Taylor (comment moderator) |

        Hi there. We’ve not tried to use a puree. I think it will work nut may change the texture a bit.

    4. Barbara |

      I love all of these recipes and lunch/snack ideas. Do you have a recommendation for great containers for freezing muffins? I usually make 2-3 different kinds one weekend and freeze them for the kids to pick for their snacks during the next few weeks.
      Thank you

      • Amy Taylor (comment moderator) |

        Hi Barbara. I usually use large Ziploc bags, removing as much air as I can with a straw. Large plastic Ziploc containers also work well but I think the bags do better at preventing freezer burn.

    5. Natalie |

      I have ripe bananas I need to use up, think I could sub in the bananas for the apple sauce? Also, I don’t have enough butter in the house and I usually bake with yogurt. Do you think I could sub in yogurt (full fat) for the butter? Would it be a 1:1 swap? If I can’t I can always use coconut oil but my kids don’t like milk so I try to sneak dairy into their food for the calcium. Thanks!

    6. sasha |

      These muffins turned out great. Easy to make, best of all MOIST, and healthy. Thanks so much!

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