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 your 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.
Whole-Wheat Carrot Applesauce Muffins
- 1 1/2 cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon ground
- 1/2 teaspoon ginger ground
- 1/2 teaspoon salt
- 1/2 cup butter softened (but not melted), 1 stick
- 1/2 cup honey
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup applesauce unsweetened
- 3/4 cup carrot shreds I used a cheese grater
Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
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.
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.