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 73 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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422 comments to Recipe: Whole-Wheat Carrot Applesauce Muffins

  • Kristen

    First, your blog is the best. Second, these muffins are the best. I like to make muffins on Sundays to have for lunches during the week and according to my 8yo (and me) “these rule”. I didn’t feel like dragging out the beaters so mixed the batter by hand but it didn’t matter; they were big and beautiful. Thanks for sharing!

  • Robin

    Love these muffins… make them a couple times a month. Super moist:) I haven’t freezed them yet, b/c they get eaten too quickly.

    I actually add over a cup of shredded carrots (more than the recipe calls for) and they are delicious.

    In the last batch I made I used half shredded zucchini and half shredded carrots. They were even more moist… I think b/c the zucchini has more water in it? Note sure but another way to get some veggies in:)

    Thanks for the recipe! Love these

  • Sabreena Evans

    I really never post comments but I couldn’t resist today – these muffins are truly fantastically delicious! Thank you so much for all of the awesome ideas and recipes — pulled pork on deck! YUM!

  • Meg

    My daughter cannot have honey. Is there a replacement we could use?

  • Christine

    Amazing! I added pumpkin seeds, sesame seeds, raisins and unsweetened shredded coconut….Yum!!!

  • Christine

    Also, I used raw coconut nectar instead of honey, just to try it out and it was a great substitute! Coconut oil instead of butter may be good too!

  • Jamie

    Lisa, thank you for another simple and delicious muffin recipe. My 3 year olds love to ‘help’ me bake and cook, and they loved these muffins – especially after making them with me. My picky husband enjoyed them as well. They are so moist and have just enough sweetness to them. We are excited to have another addition to our breakfast muffins! The only thing that made me mad was I didn’t double the recipe when making them, but luckily they are so easy to make, we can whip up another batch in no time. 😊

  • Heidi

    My family and only eat clean so finding good “treat” recipes that are delicious has been a challenge. I found your banana nut muffin recipe and it was so good I had to try this one. I use coconut oil instead of butter because my son has ADHD and it still comes out perfect. I make muffins for breakfast every Monday and they don’t make it past noon with my family of four. Last week I gave some of the banana but muffins to my junk food junkie diabetic friend and she raved about them all day. I had to double this recipe, but I was short a cup of apple sauce so I had to used crushed pineapples. I will let y’all know how they turned out. We were hooked on the banana but for months, but pumpkin is next.

  • Kirsten Ryerson

    I want to thank you for providing such delicious recipes and teaching me how to adapt them to different flavors. My husband and I have always tried to eat this way so I was thrilled to come across your site accidentally 4 years ago. I visit it almost every day and I send friends to it all the time.
    I have raised my boys (1 and 3) on your recipes as well as The Fresh 20 (which I found through this site). I teach middle school and see so many bad habits so I am determined to teach my kids to enjoy whole foods. I am lucky in that they love to eat and will eat anything I put in front of them.

    I love your muffins but find that we enjoy the recipes you provide with butter more than the ones with oil. My boys love raisins so I made this with pumpkin in place of the applesauce and raisins in place of the carrots. They were a big hit! I live in Denver so the recipes took a bit of tweaking to make them work at altitude but I have found a good conversion.

  • Ashleigh

    Can you sub out the wheat flour for cocunut flour or rice flour? (For gluten intolerance)

  • Sarah

    These. Are. Fantastic. Best part, even my husband likes them…which never happens. I gave him one…he asked for another. I will baking these often. Looking forward to trying variations.

  • Gitta

    I use 1 Apple and 1 banana I also add flaxseed instead of an egg..100% stone ground whole wheat flour and I add some all spice and a squeeze of lemon..Also cranberries or blueberries seems to sweeten them up.

  • Donna

    I’ve found that we do not like the taste of honey or maple syrup in our baked goods. What would be a good substitute?

  • Hiral

    Hi Lisa!
    These muffins looks delicious. I would like to make mini versions for my little one. Can you please how baking time varies if I to make miniature muffins. Also, tips to freeze leftover muffins.
    Thanks

    • Assistant to 100 Days (Amy)

      Hello Hira. It depends on the muffin. For these, I would start checking them after 12-13 minutes, until a toothpick comes out clean. You might want to do a test run of a couple to get the time just right. You can freeze them in an airtight container. I prefer to put muffins in freezer bags and remove as much air as possible. ~Amy

  • […] Avoid my mistake!) and Oatmeal Applesauce pancakes. Week 6: Homemade French Toast Sticks and Carrot Applesauce Muffins. Both of these the girls enjoyed.  In particular, Megan and I both really liked the muffins.  We […]

  • Brooke

    Do you have nutritional information on these? If not do you know of a website that does and is best to use?

  • julie

    Hi,

    Can you use coconut oil instead of butter?

    Thanks,
    Julie

  • julie

    Hi,

    Can you replace the butter with coconut oil? If so, what’s the exchange? Also, how would adding either flax or chia seeds affect the outcome?

    Thanks,
    Julie

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