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. Kim |

    Do these have the same texture as a traditional cupcake? I want to make carrot cake (or cupcakes) for our unhealthy extended families on Easter but don’t want it to seem like a muffin or else they won’t eat it! I want them to taste it, like it, and then for me to tell them how much healthier it is. :) Thanks!

    • Amy Taylor (comment moderator) |

      Hi there. Sorry that I didn’t get to this before the holiday. I hoped you tried it. These are my family’s favorite! :)

  2. Clarissa M. |

    Any idea how long to bake these for if I decided to try the mini muffin route instead of regular sized ones? Thank you!

    • Amy Taylor (comment moderator) |

      Hi there. I usually cook minis from 11-15 minutes.

      • Kristen |

        How many mini muffins do you usually get out of this recipe? Hoping to make them for my son’s preschool class snack and am curious if I need to double the recipe or not.

        • Amy Taylor (comment moderator) |

          About 2 dozen. ;)

  3. Diane |

    These were delicious! I had to make two substitutions. I only had 1/2 c applesauce, so I grated an apple along with the carrot. And i was out of whole wheat flour, so I used 1 1/4 c white flour plus 1/4 c raw wheat germ.

    • Ginna |

      How did that turn out? I have wheat germ on hand, too.

  4. Jessica |

    Have you ever tried any substitutions for the butter? We are dairy free.

    • Amy Taylor (comment moderator) |

      Hi Jessica. Yep, you can use coconut oil.

  5. Diane Firko |

    The wheat germ + white flour really worked out just great! I usually have whole wheat on hand, but didn’t that day. The muffins disappeared pronto!

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