Whole Wheat Carrot Applesauce Muffins

I saw these Carrot Applesauce Muffins for the first time on 100daysofrealfood.com almost a year ago.  I kind of wrote them off and assumed I would hate them because they have carrot in the title.  I seriously hate carrots.  No really, I do.  I happened upon the recipe again last week when I was searching for new ideas for Cole’s school lunches.  I figured I would try them out just to see what they were like.  

Let me just tell you, you don’t want to wait to make these!  They are really delicious and you would never know they have carrots in them.  They are just the right amount of sweet with a small taste of cinnamon and ginger.  The original recipe says they make 12 oversized muffins, but I ended up with 15 regular sized muffins!  I’ll be freezing a bunch of them so I can pull them out when I need a healthy snack or something for Cole’s lunch.

Let me know how you like them! 


  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter (1 stick), softened (but not melted)
  • ½ cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds (I used a cheese grater)


  1. Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside. 
  2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt. 
  3. In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point. 
  4. Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!