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
This applesauce muffin 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
Ingredients
- 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, shredded
Instructions
- 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.
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Using a spatula, carefully fold in the applesauce and carrots (I used a cheese grater to shred the 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!
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Could you use fresh ginger in place of dried/ground? Thanks!
Can I make it with no eggs?
I don’t think that would turn out well, I would recommend finding a muffin recipe that’s already been adapted without eggs.
where do we include the apple sauce in the preparation?
Hi Annie, you fold it in during step 4, right before you add the batter to the muffin cups. – Nicole
We love these!!!!! How many muffins are a serving? I am meal prepping so I want to calculate caloric intake. Thank you
Tried this with a full cup of grated carrots and maple syrup instead (1:1 ratio) of honey and turned out great! Had to leave them in the oven for probably 30 mins or so. tastes very healthy and not too sweet.
So delicious !!! Love eating them warm with butter (probably not the healthiest) but they are whole wheat! (I didn’t include the carrots, one of these times I’ll take the plunge) Thank you for the yummy recipe!
This is a staple in our house! We always have some on hand in the freezer. I used to make these with maple syrup when my son was under 1 and for his birthday this was his smash cake! These are perfect for snacks or breakfast on the go!
Quick question, has anyone tried using whole wheat pastry flour for this recipe? I can’t get white whole wheat flour in my town and I’m waiting for it to come in the mail but we have a hankering for these muffins!
We haven’t tried it with pastry flour yet, it may just give it a slightly different texture though. Let us know! – Nicole
From what I understand, whole wheat pastry flour and white whole wheat flour are the same thing. :)
I don’t have regular applesauce. Can I use cinnamon?
Hi Katie, that should be just fine…maybe just decrease the amount of cinnamon you add in the beginning unless you don’t mind the taste. Should come out yummy either way! – Nicole
Just made these for a snack to take to a play date
I doubled the recipe and used 3/4 coconut oil and 1/4 olive oil
Was generous with the grated carrots (prob about 2cups)
Used 1/2 tsp all spice
1/2 tsp nutmeg in place of ginger
Sprinkled a dash of dark brown sugar on top before baking
They turned out so moist and delicious
Thanks so much!
Could you use almond flour in place of whole wheat?
Yes, it should be a 1:1 conversion, but might give you a different texture and flavor. – Nicole