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 98 reviews
Whole-Wheat Carrot Applesauce Muffins
Serves: 12 Oversized Muffins
  • 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)
  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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576 comments to Recipe: Whole-Wheat Carrot Applesauce Muffins

  • Kajay

    I cant see the recipe on the website. Has it been moved or is there something wrong? I have tried google crome and internet explorer

  • Shawnna

    Where did the recipe go? I was hoping to make these tonight. Help!

  • Brittany

    Love these muffins and have made many times as regular muffins, mini muffins and mini loaf breads. I used coconut oil this time and it seems the carrot flavor is more pronounced. Definitely like butter in these ones better. The one draw back on these muffins for me is the time to grate carrots. I pulled out my kitchen aid mixer and grater attachments and made enough extra grated carrots to freeze 3 double batches so we will see how the frozen carrots work out. i plan to fully thaw before adding. I always double this recipe and get 30 regular muffins. I have made these for non foodies and have always received compliments. I think this is one that anyone will enjoy! Thanks! Keep them coming.

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