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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!
Cheryl says
Muffins are baking as I type. Have never used "honey" in any of my muffin recipes, and have never had a recipe that didn't call for white or brown sugar so this should be interesting. I'm a HUGE fan of whole wheat carrot or carrot cranberry muffins so am looking forward to munching down on one of these within the next 15 minutes or so. :) Will post results when they're done. Thanks for sharing your recipe.
Nicole says
Just made these and they're amazing!!!! I added a grated zucchini as well! Super yummy and my 2 year old has just polished off 4 mini muffins! Lol. Thanks for sharing!
Vickie says
Thanks for the amazing recipe! Made these this weekend and my 8 year old LOVED them, and the picky husband (who doesn't really like all my real-food "tests") said they were good. My son loves taking them to school and called me the best cook ever! So, thanks for helping me the best and healthy cook ever!! haha.
Jessica says
I just made these last night after being up till 11pm reading your blog! haha...I have to say...they are amazing! Everyone is my family loved them including my 19 month old, 4 year old picky eater....5 and 6 year olds and my husband! Truly a great healthy alternative and something I will definitely be making regularly!
Dawn says
They were so much lighter than I would have expected for 100% whole wheat. Delicious, thanks so much for sharing the recipe!
Amanda Robinson says
Finealy made something from this wonderful website! My muffins turned out great! I cooked them for the full 25mins. And they were perfectly moist. The true test will be when my son try's one tomorrow :)
Elisabethe says
I made these tonight after recently finding this blog. I am just getting into real foods, so this blog is super helpful. My picky 4 year old did not like them at all, but my 2 year old, my husband, and myself loved them. They're not quite sweet enough to be a dessert, but they're awesome for breakfast. I followed the recipe, except for I added some chopped apples right into the mixture.
Kristine says
My kids loved these! I pureed the carrot shreds so they didn't even know that there were carrots in there. I was wondering if you have any suggestions for making them gluten free. I have recently found out I can't have gluten and these smelled so good I wanted to make a version that I could eat. I am finding that most gluten free recipes do not follow a real food diet. :(
Robyn says
My 11-year-old girls made these this morning and ate two each. They were so hesitant to try them give the whole wheat flour and carrots but I've already gotten a request to make more. The last year or so, they have become very picky so food has been a challenge. Slowly, but surely, we'll get them back on track.
Danielle says
Thanks for this recipe! I swap carrots for all kinds of things and my son loves all of them!!!!
Erin says
My daughter cannot have honey can you give me a substitute suggestion? I have succanat could I use that? I realize this is sugar but I am not opposed to using a little.
I appreciate the help!
Assistant to 100 Days (Amy) says
Hi Erin. You could use maple syrup. ~Amy
Carley says
Do you have the caloric or nutritional facts for this? Thanks!
Assistant to 100 Days (Amy) says
Hello Carley. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed foods while replacing those with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Sarah says
We made these and I added one more egg, 1/4 c. flax meal and 1/4 c. Trader Joe's "Golden Berry Blend". Can't imagine them with out the berries; soooo yummy!! I am LOVING all the recipes on this sight and cooking healthy foods with my little ones!
Mary says
My 4 year old daughter and I just made these. She is a pretty good eater and tries new things. My 7 year old son, on he other hand, is SUPER picky. We have all tried them and WOW! These muffins are SO good! I will be making these A LOT! Thank you!!
Denise says
Just made these this morning and yummy!!!! I hope my picky 6 year old (and my skeptical hubby!!!) likes them as much as I do! :)
I used a 24-cup mini muffin tin and cut the time to 15 minutes and they turned out perfect! Yay!
Denise
Jamie Lohman says
Just made these...delish!
We (I) are trying to do away with processed foods...Your site is so helpful, thank you!
Melissa says
I would love to make these but can't have the wheat flour. Would gluten free all purpose flour work in lieu of the wheat flour??
Alaina says
In my experience, I have never been able swap a gluten-free flour for wheat flour at a 1:1 ratio. You would probably need to try some test batches. There are some websites that have "explanation posts" about swapping out for gluten-free baking.
Kelly Fritz says
I just made these with gluten free flour mix and I think they turned out wonderful!!
Joy says
Just curious which one you used? I've got some Oat flour on hand and buckwheat flour I wanted to try, but never know what the ratio should be when replacing the wheat flour. Any thoughts, I'd be really appreciative!!:-)
Erin says
These muffins are delicious!! I was thrilled I had all of the ingredients on hand and they were all organic. My kids loved them too, it was a definite winner! They were so moist and delicious with just the right amount of sweetness. My only regret is that I didn't double the recipe - so I will be baking another batch tomorrow! :-)
Nicci says
Has anyone had success making these with less fat, and if so, what measurement did you use? I subbed coconut oil for butter, which I frequently do when baking. However, when I pulled the muffins out of the pan, they were sitting in a puddle of oil.
They tasted great, though. I just don't want them swimming in oil.
Rachel says
Coconut oil doesn't have any less fat than butter, in fact, gram per gram it has more fat. Its also mostly saturated fat so it really isn't much better than butter- its just better than shortening or margarine.
I haven't tried it, but you can try using more apple sauce or just reducing the amount of butter.
Nicci says
Right. I'm not asking about the fat content of coconut oil v. butter. I chose coconut oil for other reasons.
What I'm wanting to know is if anyone has used a lesser amount of fat (either coconut oil or butter--whatever) to avoid having each muffin sit in a puddle of oil. If so, what measurements were used?
I know I can replace some or all of the oil with applesauce, but I just want to know a ratio that someone has had success with.
Alaina says
When baking older recipes (that called for vegetable oil) I would substitute a 1:1 ratio with applesauce and it turned out fine. You could start with a 1/2 and 1/2 to make sure. But sine this recipe already calls for 1 cup of applesauce, you'd probably just have to test it out :)
kristy says
Just a heads up to mom's with little ones. Pure maple syrup is also not recommended for under 1 year olds. I made my last batch using pure maple syrup without knowing it can also be contaminated and may induce botulism. My baby who is 10 months old is fine, but I figured I'd day something to warn everyone else.
Brittany says
I've talked to my doc about using honey and maple syrup in my baking for my baby. He said if it's cooked it is safe. They just can't have raw.
JZ says
Any recommendations on what to use in lieu of butter (we are a no soy, no dairy household due to allergies).
The recipes are wonderful, thank you!
Meghann says
I've made them with softened coconut oil and they turn out even better!
Lauren says
Oh my these are delicious! I used half honey, half maple syrup and coconut oil instead of butter, and a flax egg instead of a real egg. Sooo good.
Courtney says
I made these a couple days ago using maple syrup instead of honey so my little one could eat them. They are delicious! I will definitely be making these again and again.
Leah says
I just made these with my 2yr old son. With the exception of ginger, (we didn't have any on hand), we followed the instructions exactly. I'm so glad we tried this recipe! It was simple and the muffins are delicious!! I just wish the recipe made more- these muffins are that good! Thank you!
Elizabeth says
Has anyone tried pureeing the carrots? One of my kids didn't like seeing the shreds :/
Leah says
Elizabeth- I forgot, I did grind the carrots in my mini food process and they are barely noticeable, little specks. (i have a picky eater, too & didn't mind when they were that tiny).
Elizabeth says
Thanks! I am going to try it again with them smaller, the other child loved them and they froze perfectly!
Sarah T. says
I made these today. I baked them a bit longer than it said and they are still a tad gooey inside. I don't know if its from the applesauce or if they aren't done? Are they supposed to be on the soft side? Also my non stick spray probably didn't help. Otherwise they taste great. I like them and my husband did. I'm sure our 2 year old will like them too. I just wish they weren't so soft/gooey. There is only one egg in the recipe and I'm sure its cooked so I guess next time I will try a bit longer in the oven. Thanks!
Ashley says
Mine are always a tad spongy and gooey too, but always taste awesome!
Ashley says
When I make mine they always really stick to the paper liners. I tried cooking them a bit longer and the bottoms are still super soft and sticky. Help! What can I do?
Assistant to 100 Days (Amy) says
Hi Ashley. It is normal for them to stick a little. You could always spritz the muffin liner with a bit of oil while slightly extending the cooking time. ~Amy
Stacy says
Use parchment paper liners instead of the traditional paper liners, the won't stick to those. You can find them at most grocery stores.
Dana Mauro says
I sauteed an apple finely chopped in 1/2 TB butter and added to the batter along with some chopped pecans. Delicious! The apple and pecans give the muffin a little more texture.
Luisa says
Have these in the oven now. Had to substitute almond extract for vanilla ~ keeping my fingers crossed!
Luisa says
Can't even taste the almond. They are really good! I'm not a big cinnamon fan, so I might cut that back next time. Had to hide them from the hubby!
Tiffany says
I made my first batch tonight and was so excited! I've been looking forward to making these for a while, so as soon as they cooled I split one with my hubby. They were not at all "lofty" and we're super dense. Then it hit me! I used baking POWDER. Haha! Oh well. Guess I'll just have to make another batch. Don't worry, though, the first batch was still pretty good so they won't go to waste. :-)
Gwen says
Just made these today and they are fantastic! I followed the recipe exactly, but next time (maybe tomorrow!) I think I will add nutmeg along with the ginger and cinnamon. I also think these would be great with walnuts or golden raisins added in! Thanks for the recipe!
Nicole says
If I don't have applesauce on hand, could use coconut milk instead?
Thanks!
Assistant to 100 Days (Amy) says
Hi Nicole. Since applesauce is one of the main ingredients, it would alter the outcome. Let us know if you try it and how it turns out. ~Amy
Candace says
I made these for Thanksgiving. The carrots took forever to shred. What kind of cheese grater do you use? I used a microplane and I think it was shredded too fine.
Assistant to 100 Days (Amy) says
Hi Candace. I use a medium grate on a regular cheese grater. ~Amy
Leah says
I can't find the ginger for this recipe. Any suggestions? I have found chopped ginger in a jar or ginger root by the fresh vegetables. Is it either of these or what should I look for?
Thanks!
Assistant to 100 Days (Amy) says
Hi there. Ground ginger should be found in the spice isle. If you have fresh ginger root and a very fine grater, that would work, too. ~Amy
robin says
I made them yesterday, substituted spelt flour for the whole wheat, and agave for the honey. They were a hit with the 18 mo. old, the 5 year old and all of the adults. Sent some to the neighbors and they have already asked me for the recipe. Delish.
Teresa says
For those of us who are gluten sensitive, has anyone made these with almond flour? I know that sometimes the measurements have to be a little altered when you use almond flour instead of whole wheat. Maybe even adding a little coconut flour and it?
Assistant to 100 Days (Amy) says
Hi Teresa. We have not adapted this recipe. If you do, let us know how it works out. ~Amy
Ashley says
Made these for the first time tonight! I was a bit skeptical that they wouldn't taste that great because they didn't have chocolate in them, but they were amazing! And this is coming from a chocolate chip muffin lover! I used maple syrup instead of honey, because I didn't have enough on hand. I'm going to make these all the time now!
Claire S says
Made with maple syrup in stead of honey and they were a bit too sweet for me. Also subbed coconut oil for butter (I needed to warm it up so it would mix into cold syrup & egg) so if you use coconut oil, melt it first!
The grownups liked them, but I think next time I will try with more carrot and less fat. I like my muffins less cakey and more hearty. :)
Samantha says
A hit! Not sure why some folks said they looked horrible when they mixed them up, they were fine to me. Regular looking unbaked muffins. I used brown rice syrup instead of honey as we find that much honey is way too sweet. I Did have to cook them longer. Any tips on subbing coconut oil for the butter? Have never tried that but think a stick of butter is too much.
JC says
It says 12 Oversized muffins: Do u use a jumbo muffin pan or just the regular sized muffin pan?
Thanks! Can't wait to try these!
Assistant to 100 Days (Amy) says
Hi JC. It is a standard muffin size but they are very lofty. :) ~Amy