Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}
User Reviews
4.6
Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}
Description
This muffin recipe combines whole wheat flour with spices including cinnamon, nutmeg, and ginger for a flavor profile reminiscent of carrot cake. Wet ingredients include melted butter, honey, lightly beaten egg, pure vanilla extract, and unsweetened applesauce, which add moisture and sweetness while keeping the muffins light.
Finely shredded carrots mix gently into the batter to distribute natural sweetness and texture without overworking to avoid density. The muffins bake at 350°F for 18-20 minutes until the tops spring back, producing a lightly domed, tender crumb with a moist texture.
These muffins are suitable as a breakfast or snack option and store well at room temperature covered for 2 to 3 days or can be frozen. The recipe notes recommend using lighter whole wheat varieties for better texture if choosing whole wheat flour.
Ingredients
- 1 ½ cups whole wheat flour or all-purpose flour, see note
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 2 tablespoons butter melted
- ½ cup honey
- 1 egg lightly beaten
- 1 teaspoon vanilla extract pure
- 1 cup applesauce unsweetened
- ¾ to 1 to 1 cup carrot finely shredded, 1 large carrot, no need to peel
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
- For whole wheat flour, use white wheat variants like hard white, soft white spring, einkhorn, or kamut for a lighter muffin texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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