Try these sweet and chewy muffins to incorporate loads of carrots into your morning routine, and maybe use up some of your homemade applesauce.

Makes 12 muffins

 1.50 whole-wheat flour (any of our varieties will do)
 1 tsp baking soda
 1 tsp ground cinnamon
 0.50 tsp ground nutmeg
 1 tbsp freshly ground ginger
 0.50 tsp salt
 0.50 cup butter, softened (but not melted)
 0.50 cup honey
 1 egg
 1 tsp pure vanilla extract
 1 cup homemade and/or unsweetened applesauce
 1.50 cups grated carrots (about 4)

1

Set your oven to 350 and grease or line your muffin cups. In a medium bowl, mix together your dry ingredients: the flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the softened butter, the egg, the honey, and the vanilla together using a hand-mixer.

2

Make a well in the center of your dry ingredients and pour in the wet. Scrape for the sides towards the middle and mix together wet and dry until just combined. Over mixing causes the leavening agents to not work as well. Gently fold in the applesauce, carrots and grated ginger.

3

Plop generous helpings into each muffin cup, and place into the preheated oven. Bake for 30-35 min, or until lightly golden on top and a toothpick inserted in the center comes out clean.

4

Remove from the oven, allow to cool for about 5 minutes, then slide a knife around the circumference of the muffin to pop it out and cool on a rack.

Inspired by 100 Days of Real Food's Whole-Wheat Carrot Applesauce Muffins

Ingredients

 1.50 whole-wheat flour (any of our varieties will do)
 1 tsp baking soda
 1 tsp ground cinnamon
 0.50 tsp ground nutmeg
 1 tbsp freshly ground ginger
 0.50 tsp salt
 0.50 cup butter, softened (but not melted)
 0.50 cup honey
 1 egg
 1 tsp pure vanilla extract
 1 cup homemade and/or unsweetened applesauce
 1.50 cups grated carrots (about 4)

Directions

1

Set your oven to 350 and grease or line your muffin cups. In a medium bowl, mix together your dry ingredients: the flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, mix the softened butter, the egg, the honey, and the vanilla together using a hand-mixer.

2

Make a well in the center of your dry ingredients and pour in the wet. Scrape for the sides towards the middle and mix together wet and dry until just combined. Over mixing causes the leavening agents to not work as well. Gently fold in the applesauce, carrots and grated ginger.

3

Plop generous helpings into each muffin cup, and place into the preheated oven. Bake for 30-35 min, or until lightly golden on top and a toothpick inserted in the center comes out clean.

4

Remove from the oven, allow to cool for about 5 minutes, then slide a knife around the circumference of the muffin to pop it out and cool on a rack.

Carrot Applesauce Muffins

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