Carrot Applesauce Muffins
Start your morning the right way with these wholesome, naturally sweetened Carrot Applesauce Muffins! Packed with the goodness of shredded carrots, unsweetened applesauce, and a touch of honey or maple syrup, these moist and flavorful muffins are a perfect balance of sweetness and spice, thanks to warm notes of cinnamon and nutmeg. Made with a blend of all-purpose and whole wheat flours, they’re subtly hearty yet delightfully tender, making them a healthier choice for breakfast or snack time. Quick to prepare in under 15 minutes, these muffins are great for on-the-go mornings and can be customized with raisins or chopped nuts for added texture. Whether enjoyed fresh out of the oven or stored for later, these muffins are a family-friendly treat that you’ll love to bake again and again! Perfect for those looking for kid-approved recipes, refined sugar alternatives, or meal prep ideas.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 2 large eggs
- 1 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 0.5 cup honey or maple syrup
- 1 teaspoons vanilla extract
- 1.5 cups grated carrots
- 0.5 cups raisins or chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the eggs lightly, then mix in the applesauce, vegetable oil, honey or maple syrup, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix—the batter should be slightly lumpy.
Fold in the grated carrots and optional raisins or nuts gently, ensuring they are evenly distributed throughout the batter.
Divide the muffin batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 396.3 g | 144% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 188.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 256 mg | 20% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1868 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
