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.
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
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Food Marketing to Kids (and what you can do about it)
Other Posts You Might Like
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
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
I really like using instant pot for baked goods because 1) it makes a more reasonable portion for a family and 2) hello -Instant Pot which means I can close the lid and walk away.
Any suggestions to make in Instant Pot? Thanks for all the great recipes!
Hi there. This might help: https://www.womenshealthmag.com/food/a19131155/instant-pot-recipe-conversion/ and you can find several other articles with advice if you Google it. We don’t have much experience converting recipes to the instapot.
These were a big hit in our house. Thank you!
Can I freeze these? A
Absolutely.
Do you know if I were to bake this as a cake for a smash cake how long, what temp, what size pan, etc?
Hi there. We’ve never attempted to make a cake from this. I’d hate to give you bad advise on such an important cake! ;)
Thank you for this recipe! This is exactly what I’ve been looking for! I’m going to try them out tomorrow.
Hi, have you tried these with maple syrup rather than honey? Thanks.
Yes, I have at a 1:1 ratio.
Do they taste as good with the maple syrup? Want to make these tomorrow but need to get honey. Have maple syrup on hand! Love them with the honey!
I think so. :)
Can you tell me how many carbs are in these muffins ,my husband is diabetic ,these are delicious! Thank you
Hi Patti. I am sorry but we do not provide nutrition details. There are online tools that can help: https://www.verywell.com/recipe-nutrition-analyzer-4129594
Have made these multiple times and they are always a huge hit!! I typically have to make more than one batch.
Made these muffins today and my entire family loves them! All 3 kids and hubby approved and asked for me to make them every week. Thank you for a great recipe!
These muffins are delicious! This recipe is definitely a keeper!
Wonderful recipe!! I followed the recipe exactly, other than added about 1/4 cup coconut flakes. Turned out beautifully. Saving this recipe for sure!
Would this recipe also work in a quick bread pan?
Hi there. We’ve only baked these as muffins. Let us know if you give it a try.
Do they freeze well?
They do.