Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}

Name: Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 ½ 1 ½ cups whole wheat flour or all-purpose flour (see note); 1 1 teaspoon baking soda; 1 1 teaspoon ground cinnamon; ¼ ¼ teaspoon ground nutmeg; ¼ ¼ teaspoon ground ginger; ½ ½ teaspoon salt; 2 2 tablespoons melted butter; ½ ½ cup honey; 1 1 egg, lightly beaten; 1 1 teaspoon pure vanilla extract; 1 1 cup unsweetened applesauce; ¾ to 1 ¾ to 1 cup finely shredded carrots (1 large carrot, no need to peel)

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4.6

1,308 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
12 muffins
Course
Bread
Cuisine
American

Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}

Iris Warren

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1 ½ 1 ½ cups whole wheat flour or all-purpose flour (see note)
1 1 teaspoon baking soda
1 1 teaspoon ground cinnamon
¼ ¼ teaspoon ground nutmeg
¼ ¼ teaspoon ground ginger
½ ½ teaspoon salt
2 2 tablespoons melted butter
½ ½ cup honey
1 1 egg, lightly beaten
1 1 teaspoon pure vanilla extract
1 1 cup unsweetened applesauce
¾ to 1 ¾ to 1 cup finely shredded carrots (1 large carrot, no need to peel)

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Instructions

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
Mix until just combined with a few spots of flour remaining.
Add the carrots and mix until just until combined (don't over mix or the muffins will be dense).
Scoop the batter into the prepared muffin tin, filling the muffin cups about 2/3 full.
Bake for 18-20 minutes until the tops of the muffins spring back lightly to the touch.
Remove to a wire rack to cool completely. The muffins keep well covered at room temperature for 2 to 3 days and freeze well, also.

Notes

Flour: if using whole wheat flour, the muffins turn out best using a white wheat variety like hard white or soft white spring wheat, einkhorn, or kamut (vs a red wheat variety which is heavier and darker).

Nutrition Information

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Serving 1 muffin Calories 129kcal (6%) Carbohydrates 26g (9%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Cholesterol 19mg (6%) Sodium 217mg (9%) Fiber 2g (8%) Sugar 14g (28%)