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 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

4.8 from 149 votes

Course: Breakfast, Desserts, Snacks & Appetizers

Cuisine: American

Keyword: healthy desserts

Dietary Restriction: Peanut/Tree-Nut Free, Vegetarian

Category: Baked Goods, Freezer Friendly

Active Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Servings (Adjust to suit): 12 muffins

Calories: 179 kcal

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

Print

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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

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 (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!

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Recipe Notes

We recommend organic ingredients when feasible.

Nutrition Facts

Nutrition Facts

Whole-Wheat Carrot Applesauce Muffins

Amount Per Serving

Calories 179 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 34mg11%

Sodium 267mg12%

Potassium 70mg2%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 14g16%

Protein 3g6%

Vitamin A 1600IU32%

Vitamin C 0.7mg1%

Calcium 19mg2%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

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