Whole Wheat Carrot Applesauce Muffins ⋆ 100 Days of Real Food

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!

For those who are looking for cupcakes for little ones (ie 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.

The carrot and applesauce add a sweet flavor, but they’re also nutritious, too!

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

1. First, preheat the oven to 350 degrees F and line your muffin pans.
2. While the oven heats, whisk together the dry ingredients (whole wheat flour, baking soda, cinnamon, ginger, and salt).
3. In a separate bowl (I use an electric mixer), beat the softened butter, honey, egg, and vanilla on medium speed.
4. Set mixer to low, then slowly beat in the flour mixture.
5. Fold in the applesauce and shredded carrots.
6. 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.