Want to Save this Recipe?
Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
These carrot applesauce muffins are made with whole wheat flour and other real food ingredients. This recipe is a huge hit with the kids; they taste just like carrot cake!
Featured Comment
This was a HUGE hit with all three of my kids! Thank you for this recipe. It is in regular rotation and gets rave reviews every time!
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 (not recommended younger than 1 year old), then 100% pure maple syrup would work just fine as a substitute.
Are Muffins Made with Carrot and Apple Healthy?
Healthy can mean different things to different people. Since these carrot muffins are made with whole wheat flour and honey instead of sugar, they’re definitely a lot healthier than most muffin recipes.
Feel free to make your own applesauce! Read up on the types of apples.
The carrot and applesauce add a sweet flavor, but they’re also nutritious, too! These Sweet Potato Muffins are another healthy option.
Why Carrot is Great in Muffins
If you’re a fan of carrot cake you probably already know how delicious carrots can be as a baking ingredient. Naturally sweet, carrots help soften (and sweeten) anything they’re baked into. And, while it’s not the same as a complete healthy meal, it’s always nice when you can add a few extra veggies into what we eat.
How to Make This Homemade Carrot Muffin Recipe
- First, preheat the oven to 350 degrees F and line your muffin pans.
- While the oven heats, whisk together the dry ingredients (whole wheat flour, baking soda, cinnamon, ginger, and salt).
- In a separate bowl (I use an electric mixer), beat the softened butter, honey, egg, and vanilla on medium speed.
- Set mixer to low, then slowly beat in the flour mixture.
- Fold in the applesauce and shredded carrots.
- Divide batter evenly among 12 muffin cups a bake for 22-24 minutes, or until a toothpick pressed into the center comes out clean.
Can You Freeze These Muffins?
Absolutely! All my muffin recipes freeze well, including these carrot muffins. To freeze, simply cool completely then place in an airtight container. Muffins keep in the freezer for up to three months.
To thaw, warm up on the counter overnight or microwave for about 30 to 60 seconds. You can also put frozen muffins right into kids’ lunches and they should be thawed by the time they’re ready to eat!
Tips for Shredding Carrots
- You’ll need to peel your carrots before shredding them; carrot peels can sometimes make carrot muffins taste bitter.
- The easiest way to shred carrots is with a box style cheese grater, preferably using the smaller size holes.
- Some food processors can also shred carrots.
Can This Recipe Be Doubled?
Yes, but sometimes muffins can bake differently when the recipe is doubled, depending on your oven. If you run into issues, I’d recommend baking one tray of muffins at a time, which is better for even baking anyway!
Will This Recipe Work for Mini Muffins or a Loaf?
You can definitely make muffin muffins instead of full-sized ones, just adjust the cooking time to about 12-14 minutes so they don’t overbake.
We haven’t had the chance to try this recipe in a loaf pan or as a cake yet, but if you do let us know how it turns out in the comments!
Make Carrot Cake Muffins for Dessert
This recipe already uses carrot cake spices and ingredients—they’re basically carrot cake muffins! But if you want to turn these muffins into an easy real food dessert, simply add frosting.
Carrot cake is normally topped with cream cheese frosting, but that’s loaded with powdered sugar. Instead, make a cream cheese glaze by mixing 8 oz of softened cream cheese, ¼ cup of honey, and ½ teaspoon of vanilla.
Check out these Baked Apples too!
Whole-Wheat Carrot Applesauce Muffins
Ingredients
- 1 ½ cups whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (ground)
- ½ teaspoon ginger (ground)
- ½ teaspoon salt
- ½ cup butter (softened (but not melted), 1 stick)
- ½ cup honey
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup applesauce (unsweetened)
- ¾ 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!
Carol S says
These are delicious! I added a pinch of nutmeg
Connie Anglin says
I have made these twice this week. Both times they bake up beautiful but once I pull them out to cool they sink in. The only adjustments I made were (1st batch I cut the butter in half and did whole fat yogurt and adjusted the spices) (2nd batch I just adjusted the spices). My applesauce and vanilla are homemade, I used King Arthur whole wheat white flour. I just don't understand. The flavor is fine but they seem under cooked in the middle. I even baked them an extra 6-7 minutes. Any thoughts? My baking soda is not expired.
Thanks!
Amy Taylor (comment moderator) says
Hi. Mine often sink just a little, too, and I typically cut the butter. :) I think any adjustment in the ingredients can have a slightly different outcome.
Connie says
After doing some research I discovered that my baking powder (which I had used by accident) had gone bad. It doesn't expire until July but I tested it and sure enough it was bad. So my next batch turned out great...along with some the banana -pumpkin bread I made yesterday.☺️
Thank you!!!
Miranda H says
Love these! Used half a teaspoon of pumpkin pie spice instead of ginger and they were so good! Also used whole wheat pastry flour. My 3 year old loves them. Also used 1/4 cup of whole yogurt for half the butter as suggested by another commenter.
Amanda says
Does Lisa use the organic white whole wheat flour? I can find the regular white whole wheat flour but I am having a great deal of trouble finding it organic! I try to buy as much organic as possible, so just wondering if organic flour would be considered a necessity since I am having trouble finding it! These muffins are absolutely amazing though!! I have made them a few times and myself and kids love them!
Amy Taylor (comment moderator) says
Hi Amanda. Lisa does try to buy organic whenever possible but it is certainly not required. ;)
Jennifer Lewis says
These took quite a bit longer to bake than the time given (28min) even though my oven was on 180C. Maybe the time indicated was for the convection setting. I added a 1/4 cup wheat bran for extra fibre and a pinch of clove powder for extra spice. My kids and I didn't find them too gingery at all. They taste quite good - moist and favourful.
Heather Noddin says
The texture of these muffins is fine moist, but better with half unbleached flour and half whole wheat. Makes a lighter quality muffin. Way too much ginger , Really spoiled the whole thing, having a bitter after flavor that lingered on the tongue. Perhaps 1/4 tsp or even 1/8 tsp ginger would work better. You could replace half of the butter with 1/4 cup of plain yogurt for less calories and nice lemony flavor, especially if you reduce the ginger.
Amanda says
I have made these numerous times without ginger and they are wonderful! Try not using it at all and see how you like them! Also, try white whole wheat flour instead of regular whole wheat flour - it made a huge difference when I made the switch! That way you do not need any of that processed unbleached flour! = )
Cale Dunnill says
Hi . My mom makes these muffins all the time and I personable think they make a great snak.
Jamie says
This were a huge hit! Everyone loved them!! Thank you for such a great recipe!
Natalie says
Not a fan of these muffins. I used half the amount of ginger and did everything else exact but the ginger taste was still too strong. Also, not really that healthy considering it has 1 stick of butter in it!
emily says
I can't understand why you wouldn't like these muffins. They are delicious. 1 stick of butter is not bad over 12 muffins.
Maureen says
http://www.melskitchencafe.com/healthy-applesauce-carrot-muffins-a-k-a-carrot-cake-muffins/
Mel has cut the butter back and adjusted the spices. I enjoyed this altered recipe.
paws says
Hi! This is my daughters favorite muffin recipe, and I'm going to use it for her birthday cake. Of course, a cake needs frosting, and I'm not sure what would taste good. Any suggestions? Thanks!
Amy Taylor (comment moderator) says
Hi there. This is the icing Lisa often uses on cake: https://www.100daysofrealfood.com/2011/08/05/recipe-whole-wheat-chocolate-cake-with-easy-whipped-cream-frosting/.
Christianne says
How did you make this into a cake? Pan size, oven temp, baking time?
Suzy says
Do you have the nutritional info for this recipe
Amy Taylor (comment moderator) says
Hi. We do not provide nutrition info on our recipes. This post helps explain why: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
Michelle says
Wonderful! I used 1/3 C honey and whole wheat pastry flour. They are so moist and fantastic flavor. Forever in the recipe archive, this one!
Lisa says
Sooooo good! I used maple syrup instead of honey, and only 1/4 cup. Threw in some raisins too. These will be a lunchbox staple for sure!
Malar says
Hi, Is there a substitute for applesauce? I do not really use applesauce for any recipes.
Amy Taylor (comment moderator) says
Hi there. You could try a different fruit puree.
duh says
Why are you looking at a whole wheat APPLESAUCE muffin recipe?
Julianne says
This was a bit too sweet- we are reducucing honey next time by 1/2.
Sarah Kowash says
Love this recipe. A sweet muffin that is whole grain and all real ingredients. Great preschool snack! My whole family loves these muffins!
Diana says
OMG! I just tasted the muffins and they are soooooooo delicious! Thanks for the recipe. I added the whip cream and my daughters loved them as well.
Cindy says
Would a couple of apples pureed in my vitamix or the blender (to equal 1 C, pureed) work? I live overseas where we don't have applesauce. I'm always concerned that there might be more liquid when it cooks.
Amy Taylor (comment moderator) says
Hi Cindy. We've not tried it with raw pureed apples.
Sara says
Hi Cindy. I'm not part of the blog team, but if you have access to apples, a pot, and and a stovetop, you can make your own applesauce! Peel, core, and chop up the apples, then put them in a covered pot over low heat for 20-25 minutes, until the apples are nice and soft. Purée in your blender or using an immersion blender, and voilà! Applesauce.
Kelly says
Can anything be substituted for the butter?
Amy Taylor (comment moderator) says
Hi Kelly. Coconut oil is the substitute we would use.
Daphne Thompson says
Love these muffins!!!! Just wondering how is the best way to store these homemade goods and how long should they last?
Penny says
Yuuummm! I made these today and made them half butter half coconut oil and they came out amazing! Definetly worth a try!
MichelleM says
I've made four batches of these in the past week because my family loves them so much! Today I used blueberries instead of carrots and they turned out great. Thanks for the yummy and healthy recipe! Love your site!
Joby says
Can almond or coconut flour be substituted for the flour? If so which one would you recommend?
Amy Taylor (comment moderator) says
Hi there. Those are not substitutions we've made. ;)
Holly says
I made the cake version of this recipe for my daughters birthday, she asked for a cake that "Daddy could eat"....we had to change a lot of his diet because of his Lyme disease. So this was a great recipe for no sugar. I also added pineapple and walnuts and made the icing in the cookbook! It was a HUGE hit and for once everyone's plate was licked clean, although I think the little one went around and licked it for them. Thanks for the awesome recipe :)!
sasha says
These muffins turned out great. Easy to make, best of all MOIST, and healthy. Thanks so much!
Natalie says
I have ripe bananas I need to use up, think I could sub in the bananas for the apple sauce? Also, I don't have enough butter in the house and I usually bake with yogurt. Do you think I could sub in yogurt (full fat) for the butter? Would it be a 1:1 swap? If I can't I can always use coconut oil but my kids don't like milk so I try to sneak dairy into their food for the calcium. Thanks!
Amy Taylor (comment moderator) says
Hi Natalie. This might help: http://www.tasteofhome.com/healthy/recipe-makeovers/baking-techniques/yogurt-for-lower-fat-baking. Do sub with full fat. :)
Barbara says
I love all of these recipes and lunch/snack ideas. Do you have a recommendation for great containers for freezing muffins? I usually make 2-3 different kinds one weekend and freeze them for the kids to pick for their snacks during the next few weeks.
Thank you
Amy Taylor (comment moderator) says
Hi Barbara. I usually use large Ziploc bags, removing as much air as I can with a straw. Large plastic Ziploc containers also work well but I think the bags do better at preventing freezer burn.
Jess V says
So, we have some carrot baby food jars on hand...how would I substitute that in for the shredded carrots? Or would you not recommend that?
Amy Taylor (comment moderator) says
Hi there. We've not tried to use a puree. I think it will work nut may change the texture a bit.
Rachel says
Jess V did u try the recipe with the baby food jars?
Jaime says
What adjustments (if any) do I need to make for baking these at high-altitude? Thanks!
Amy Taylor (comment moderator) says
Hi. This should help: http://www.kingarthurflour.com/recipe/high-altitude-baking.html.
Kristen F says
Could coconut oil be used in place of the melted butter and spelt flour in place of regular whole wheat? Excited to try this one!
Amy Taylor (comment moderator) says
Yes, Kristen. That should work.
KSK says
I made a batch today and used coconut oil instead of butter (which I've always used in the past). They turned out fine!
Linda says
I grate a lot of carrots and freeze packets for when I make these. Also, I use less butter and substitute some ground up oatmeal (in food processor) for flour. Recipe is very forgiving.
Laura says
Made these for breakfast and added some diced apples. So delicious! : )
Melissa says
do you have two different versions of this recipe? I made a slightly different recipe several months ago. The other recipe didn't have an egg in it and they were fabulous! I tried this recipe tonight and I had the same problem other bakers did - collapsed in the center and a bit mushy. Not sure where I went wrong.
Amy Taylor (comment moderator) says
Hi. Maybe you made one of Lisa's other muffin recipes? I find this really helpful for muffin rescue: http://www.mrbreakfast.com/article.asp?articleid=28. :)
Martha Nethers says
I just made these yesterday with homemade applesauce and carrots from my garden. YUM!! Thank you for all you do!!
Shawna says
Do you know about how many calories are in each muffin? Thanks!
Shawna says
I broke down the calorie count for each ingredient. It comes out to about 180 calories per muffin making 12 muffins.
Diane Firko says
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!
Jessica says
Have you ever tried any substitutions for the butter? We are dairy free.
Amy Taylor (comment moderator) says
Hi Jessica. Yep, you can use coconut oil.
sarah oconnell says
1/2 cup melted coconut oil?
Amy Taylor (comment moderator) says
Yes, melted. :)
Kristen says
Hi! I have made these twice for my daughter and a few other toddlers, and they all have loved them!!! Do you know approx. how many carbohydrates and sugar each muffin has? Thanks so much!
Amy Taylor (comment moderator) says
Hi Kristen. No sorry. We do not provide nutritional breakdowns for the recipes. We just want folks focusing on getting the processed stuff out of their diets. :)
Diane says
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 says
How did that turn out? I have wheat germ on hand, too.
Diane says
They were delicious! Excellent recipe!
Clarissa M. says
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) says
Hi there. I usually cook minis from 11-15 minutes.
Kristen says
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) says
About 2 dozen. ;)
Kim says
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) says
Hi there. Sorry that I didn't get to this before the holiday. I hoped you tried it. These are my family's favorite! :)