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 111 reviews
Whole-Wheat Carrot Applesauce Muffins
Serves: 12 Oversized Muffins
  • 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)
  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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  1. Sara |

    Delicious! My three picky eaters loved them. I only had organic sweetened applesauce and they weren’t too sweet.

  2. Kim |

    OMG!!!! These muffins are AMAZING! my kids think they are candy muffins. We are calling them love muffins, since they love them so much. It is the first thing in three years to get my 6 year old to not choose a frozen blueberry waffle (he eats three of these instead!).

  3. Pam |

    Just made these with maple syrup instead of honey so my baby could eat them. They are amazing!!! Best muffins I have ever made. Thank you!

  4. tracie b |

    I made my own chinky applesauce with peeled apples, water and cinnamon…then added to the mix with organic carrots. DELICIOUS!!

    • tracie b |


  5. Karmen S |

    This are delicious! I added 1/4 teaspoon of cardamom with the other spices and they turned out very flavorful.

  6. Joanna |

    I just wanted to say that I just made these tonight but because I didn’t have any applesauce I used puréed/pulsed beets with a little squeezed orange to make the consistency similar to applesauce and it turned out great! Thank you, I will definitely beaking again

  7. Traveler |

    Would like to make 1/2 or the recepie. If i use 1 whole egg for the 1/2 of the recepie, what other ingridients should i adjust to keep the right dough consistency?

  8. Carrie |

    These muffins are my new obsession right now!! I can’t stop eating them! Oh and my 20 month old son loves them! He eats them for breakfast or a snack.

  9. Natalie |

    My daughter isn’t getting enough Vitamin D, and I heard that Greek yogurt was a good substitute for butter. I was thinking of replacing the butter with fortified Greek yogurt and replacing the applesauce with shredded apples. Any thoughts on how this would turn out? I don’t have the best instincts when it comes to baking. Sorry if a question like this was already asked, and thanks in advance for any response.


    • Amy Taylor (comment moderator) |

      Hi Natalie. We’ve not tried but I do think it will work.

  10. Jennifer |

    My family loves these. I have made them with coconut oil instead of butter and maple syrup instead of honey and they turned out great. I have also used ground flax mixed with water instead of an egg and added shredded apple(with the carrot), still turned out great. It’s a wonderful recipe.

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