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 86 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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495 comments to Recipe: Whole-Wheat Carrot Applesauce Muffins

  • Sarah

    What if I accidentally added the carrots and the applesauce in with the egg and butter?

  • Sylvia

    These were so soft and moist! I usually have to reduce the amount of sugar or sweetener used in a recipe because our family doesn’t like things too sweet, but these turned out to be just perfect without any adjustments. I didn’t have any apple sauce on hand, so I pureed one apple instead. I also increased the carrots to 1 and 1/2 cups and sprinkled walnuts on top. They turned out great! Thank you for sharing this wonderful recipe!

  • Amy K

    I made these last week and my 7 year old refused to try them because “he hates cooked carrots.” He finally broke down and tasted them and now LOVES them. We will definitely be including these in our school lunch rotation. Thanks!

  • Sarah

    I figured Amy. I am new to baking. They were wonderful! This is my favorite website on the internet! My family loves the food. I love the tips and ideas.

  • Viviana

    Can I replace the carrot shreds for coconut flakes???

    • Assistant to 100 Days (Amy)

      Hello Viviana. We’ve not tried that but I would think that it might not work out well because of the difference in moisture content. ~Amy

  • Cora

    This is now my favorite muffin recipe!!! I ran out of honey before I filled my half a cup, I added a little maple syrup (still did not fill the 1/2 cup tho) and they still turned out great!

  • Cora

    Is honey and maple syrup inter-changeable? Can I substitute regular refined (table) sugar equally for honey or maple syrup?

    • Assistant to 100 Days (Amy)

      Hi Cora. You can sub honey and maple syrup pretty much interchangeably though their consistencies are a bit different. You cannot, however, substitute a dry ingredient like sugar 1:1. ~Amy

  • Julie

    Hi Amy!

    Thank you so much for posting this recipe. I’ve started using whole wheat flour this past week as part of having the family eat more healthy. This is an amazing carrot muffin recipe! I made it as directed and it came out so well! Hubby has taken three to work this morning and my one year old devoured it in one sitting :) Thank you once again and here’s to many more delicious recipes to come! Cheers!

  • Laura

    Hi, these look fantastic! How do you make applesauce? It’s not a common ingredient here in England. Also have you ever considered writing your ingredients in other ways, I.e in UK we use lbs/ozs or grams and its really hard to convert to cups! Icups aren’t really used here.

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