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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!
Ashley says
Sounds good, but what about all that butter? What do you think of coconut oil? Would you suggest substituting that for the butter, making them even healthier??
Mary says
Natural butter is not unhealthy. I use all of the natural fats including butter AND coconut.
Assistant to 100 Days (Amy) says
Hi Ashley. Coconut oil can be substituted 1:1 with butter. ~Amy
Montse says
This recipe sounds awesome, I was wondering how substitute an egg for, I don't like eat eggs, I heard somewhere that can bebstitute it by to flax seed, but I'm not sure, can you please tell me.
Thanks (:
Jennifer says
You can definitely use flax in place of egg...it's 1 Tablespoon of ground flax seed (or flax meal) mixed with 3 Tablespoons of water. This is equal to one egg. Hope this helps.
Leli says
Can I just say YUM!!!
Your pumpkin muffin recipe was our previous favorite, but these just took over the #1 spot. I made them following your exact recipe and a room full of picky pre-schoolers (many of whom are not used to 'real' food) scarfed them down. Yes, these have butter and honey, but still soooo much better than a bunch of refined sugar and chemicals. Thank you for all the work you put in to share your recipes and philosophy with us. You've really inspired huge, positive changes for my family!
Lisa says
Same here...the pumpkin muffins were our favorite for a long time, but it is hard to beat this new recipe! I am so glad to hear that :)
Laura says
Great base recipe! Thanks for sharing. I do love to use WW pastry flour in these baked goods. Grated zucchini could work ... or grated sweet potato even! Raisins might be good too. :) Now my wheels are turning!
Laura Donovan says
Just curious why you fold the applesauce and carrot in. I accidentally mixed the applesauce with the other liquid ingredients. Hoping it still turns out ok!
Laura Donovan says
They were a hit, even with my mistake. Thanks!
Cynthia says
I made these for the kiddos this past weekend.....and I'm usually very disciplined and also GF, but I did try these and they are very moist and delicious! They are fantastic at room temp or warmed with organic butter (kids' preference).....thank you again for another winner!
Julie Chenell DeNeen says
Just subscribed to your blog! As someone who is a huge foodie, I'm so glad to see recipes that use ingredients like butter as well as the healthy stuff! I want healthy and whole yes, but I also don't want to have to go to some random store in the boonies to find a bizarre substitute for something that is going to cost me an arm and a leg. So thank you for creating a website with such good wholesome recipes that don't require a person to have to drastically alter their life in order to try it!
Sincerely grateful,
Julie
Melissa says
I have great success substituting puréed pumpkin, squash, or sweet potato in place of butter (some or all) in recipes like this. Might be a little more dry if left out on counter though so freeze after they cool. I will try it and post results. Sounds like a great recipe!
Jill says
I made these without the ginger (didn't have any) and added the applesauce at the wrong time (distracted by cooking with a three-year-old) and they still came out really yummy. I did use 1/2 cup white flour instead of all wheat to make them a little lighter.
Robin says
We made these muffins as is, no substitutions. My entire family loved them, thank you for the great recipe!
Kristen says
LIsa, I'd like to make this for a first birthday cake, but one of my older children has a milk allergy. Can you suggest a substitution for the butter that would still result in the same delicious result?
Selina says
Thanks for the recipe. I've pinned it to make later. I agree with you about it being a great cake substite.
Kristin says
Can't wait to try this recipe! I agree that there is sugar in the recipe, but I simply try to keep my girls under the recommended 3 teaspoons OR LESS of added sugar per day (obviously no added sugar is preferred). My first grader is under that most weekdays, so once a week she gets a muffin in her lunch. I just make sure to pick a day when she won't be getting any outside snacks from extracurricular activities. A whole wheat muffin sure beats the candy some of her peers are getting their lunches!
bridget says
the bomb! I made some and froze them to take to my sister. fortunately for her i froze some before i tried one.
Shaina says
When subbing coconut oil for half the butter should the oil be melted first for measuring or leave in solid form? Thanks and love your recipes!
Kristin says
Always melt the coconut oil before measuring. Then make sure your other ingredients are at room temperature (egg, carrots,etc.) to ensure your coconut oil doesn't re-solidify.
Lynda says
Seems like a lot of butter?
Assistant to 100 Days (Amy) says
Hi Lynda. You substitute coconut oil if you prefer. ~Amy
Leslie says
I made these last night and they were so good. I'm very new to baking and I thought this recipe was very easy! Thank you so much!
Shannon says
Incredible yumminess. I made a batch yesterday and now going to make another to take to our staff meeting tomorrow. I have fun mini loaf pans that I almost always use for my muffin recipes vs. a muffin pan. I really appreciate all of your hard work Lisa to make the work on our end easier. I am a single mom that works 50 hrs a week and without your site and the simplicity of your recipes and philosophy, I could have never made the switch to a basically non processed life style. And I also learned I LOVE cooking. Thank you for sharing your story and putting up with some not very nice people... I believe there are more like me than them!
Jennifer Langner says
I will be substituting Quinoa flour for the whole wheat flour. I agree with Heather we are also cutting out wheat flour. Also you really do not even need the butter. I make Bananna Quinoa muffins all the time with only a few ingredients (bananas, egg, Quinoa flour, Quinoa oats, cinnamon,honey and vanilla) and my son loves them.
Lynne says
Jennifer, please post your recipe! I am always looking for wheat free recipes for my family. Thanks!
Kim says
Reply to Sarah:
When recipes call for butter, I sub out at least 1/2 if not all of the butter for coconut oil. It's my way of getting more good fat in me & not having to eat it off the spoon! (JK) Works like a charm every time. If you do not already use coconut oil, just make sure you use.a good one, unrefined etc.
Heather says
Could you substitute Oat Flour or Spelt Flour in place of the wheat flour?? -- trying to cut that out of our diets ...
Assistant to 100 Days (Amy) says
Hi Heather. We have not tried either for this recipe. Spelt can usually be used as a 1:1 substitute for wheat but oat flour might require more adaptation. ~Amy
Sarah says
These sound awesome! And despite was others have said I think they are great for young kids. My toddler simply won't eat a vegetable unless it's in a muffin. I've tried everything and it's either no vegetables ever or put them in a muffin. I would like to know about the butter though. Usually our muffins don't have butter, let alone a whole stick! Is there something else we can use instead or can I reduce the butter and still have success?
Assistant to 100 Days (Amy) says
Hi Sarah. You can substitute coconut oil 1:1 withe butter. ~Amy
Lyn says
We LOVED them!!!! So moist! Did not change a thing but am going to try minis next time.
Also, just want to say love this website. You have been the key to us cutting out processed foods and
just eating better. Thanks for all you do!
Summer says
My kids helped make these this weekend and loved them. My 4 year old (boy) has two and wanted a third before I stopped him since it was close to dinner. My 1 year old (boy) also eats them for snack! Thanks for sharing. :)
Chenoa says
I would love to try this recipe, but would like your thoughts on egg substitute for the one egg (daughter has an egg allergy). Normally, I would substitute applesauce for the egg but being that there is already a cup, would I just go ahead and add extra or substitute something else?
I know I could use the EnerG Egg Replacer, but I try not to because it has a funny taste...
Thanks for any input on this.
Chenoa
Assistant to 100 Days (Amy) says
Hi Chenoa. Lots of our readers use flax or chia as an egg replacer. Here is more info: http://detoxinista.com/recipes/how-to-make-flax-eggs-or-chia-eggs/. ~Amy
Chenoa says
Thanks Amy!
I will give it a try, and bookmark the suggested website. Also, I will let you know how they turn out :)
April Squires says
I think this is wonderful! During the season of eating a lot of food, it's good to make sure what you are making for your family is significantly more wholesome than what they will get outside the home:)
And it is a great baby cake! We don't believe in taking the joy out of their special days, but it can be healthy not laden with sugar.
kami says
can you make this in bread form and if so what would be the baking temp and time?
Assistant to 100 Days (Amy) says
Hi Kami. We've not made this as a loaf. Here is a similar recipe, though it uses more flour and would, therefore, make a bigger loaf: https://www.100daysofrealfood.com/2011/05/02/recipe-whole-wheat-banana-bread/. You can use it as your guide but will not need to bake quite as long. ~Amy
Jen says
Made for first time this morning. Kids loved them!
Critical Reader says
The recipe looks good, but why would it be perfect for a baby?! A cake is a cake is a cake.
Lisa says
This recipe is not a cake - this would be the perfect substitute in place of a traditional cake (i.e. lots of refined sugar, icing with artificial colors, etc.) for baby.
Critical Reader says
I guess it is a matter of definition what a cake is. For me anything mainly consisting of flour (here: 180g), fat (120g), sugar (honey is for me the same) (170g) and egg prepared in a way as described in this recipe falls under the category cake/candie/etc. and should be treated as such. For me not a great baby food, and I don't understand parents cheering because their kids shovel it down.
Heather says
Critical Reader – I think you are trying to pick a fight. Lisa said it was a 'perfect substitute' for a traditional cake - which are usually loaded with all sorts of junk that we wouldn't want to put anywhere near our baby's mouths. I would be happy to serve this to my kids as a "cake subsitute" or even for an afternoon snack on the go. fruits, veggies, and grains :) what's not to love??
Lisa says
To me a birthday cake is a baked good made with refined flour, refined sugar, and usually frosting that has artificial food dyes. These muffins are none of those so I guess we'll just have to agree to disagree.
Critical Reader says
I am not trying to pick a fight. I just noticed, that frequently anything made without some evil ingredients is considered healthy and that is simply not true. Fruits, veggies and grains - you forgot the fat and the sugar, which makes the whole thing a cake. I see nothing wrong with eating it (occassionally), but it does not deserve the label 'ideal for baby' or 'ideal afternoon snack'.
@Lisa, no doubt, it is better than the 'classical' US-American birthday cake from the supermarket, but it is still a cake. US Americans often eye on Europe in terms of food and healthy eating - sometimes justified, sometimes not. My daycare here in Austria does not allow us parents to bring any kind of sweets including (home-made) cakes and muffins. I would definitely get a warning from my daycare if I'd send that muffin as a snack.
Kim says
These muffins are delicious. I used 1/2 cup softened coconut oil instead of the butter. I also added 1/2 cup of chopped walnuts.
Sara says
I made these today-mini ones, and they were fantastic. Homemade applesauce too :). My 3 and 1 year old especially loved them!!! Thanks
aimee says
When you make the minis instead, does the baking time change or stay the same?
Sara says
I think they were in for about 16 minutes. came out perfect.
Amy says
Delicious!! Thank you for sharing such great recipes! My 17-month old daughter gobbled up the muffins.
Erin says
These were great! And they made the house smell amazing!
Carolyn says
All I can say is YUM! These are by far the best homemade muffins I have made. Thank you for the recipe!
Kristin says
You have the BEST recipes! These muffins are SO good! Moist, full of flavour and a perfect fall muffin with a big cup of tea! :) thank you!
Terri says
Excellent! The texture and flavor were sooo good. I used 3/4 cups KA white whole wheat and 3/4 cup all purpose KA flour. We're still getting used to whole wheat. Thank you!!!
Karen Goodman says
This looks fabulous! And I actually have everything in the house to make it once I get to the store today and buy some eggs! Running out of eggs and grocery shopping is like running out of panties and laundry...it's the signal to get shopping!
Morgan says
Would love to try these for my 10 month old's breakfast at daycare, as she has grown tired of spinach omelette & pumpkin pancakes I send .... However I don't think I can use honey with her yet. Suggestions as a substitute till we can?
Assistant to 100 Days (Amy) says
Hi there. You can substitute with maple syrup. ~Amy
Megan says
Can these be frozen?
Assistant to 100 Days (Amy) says
Hi Megan. They will freeze well. ~Amy
Laura says
Superb Lisa. Perfect for a healthy breakfast muffin. I substituted pure maple syrup for the honey because I was out. Will be repeating. Made a double batch and got 18 large muffins. Half are in the freezer!