Connecticut Feature: Grace and Hazel make Whole-Wheat Carrot Applesauce Muffins

Ok, so you can’t feed your kids cupcakes every day. But, what’s the difference between a cupcake and a muffin? As far as I’m concerned, sugar and frosting. As far as my kids are concerned- not a whole lot! And how about adding some good ingredients like whole wheat flour, honey, carrots and applesauce? Yes, I did sneak carrots in there.

When my oldest daughter Gracie started eating solid foods I started to panic- what would I feed her? How would I make it? Turns out she LOVES muffins, always has, devours them in fact. I wanted to find a muffin recipe that would be somewhat healthy and that she would think is a treat.

Both of my kids love these muffins so much. The carrots are barely detected which is an added bonus. These muffins are so delicious and I find they can be eaten with breakfast, lunch or even dinner! (They can even be frozen to save for another time!) Get the kids involved- kids of all ages can shred the carrots, add the ingredients, stir, etc. If you really want to, you can even add frosting- shhhh! Bon appetite!

Recipe Source:  Whole-Wheat Carrot Applesauce Muffins – 100 Days of Real Food

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Whole-Wheat Carrot Applesauce Muffins

Prep Time: 20 mins
Cook Time: 22-24 mins
Yields: 12


  • 1.5 Cups - Whole-Wheat Flour
  • 1 Teaspoon - Baking Soda
  • 1 Teaspoon - Ground Cinnamon
  • 1/2 Teaspoon - Ground Ginger
  • 1/2 Teaspoon - Salt
  • 1/2 Cup - Butter (1 stick) softened but not melted
  • 1/2 Cup - Honey
  • 1 Egg
  • 1 Teaspoon - Pure Vanilla Extract
  • 1 Cup - Unsweetened Applesauce
  • 3/4 Cup - Carrot Shreds (using a cheese grater)


  1. Preheat oven to 350 degrees
  2. Line a muffin pan cups with paper or silicon liners
  3. In a large bowl, combine flour, baking soda, cinnamon, ginger and salt
  4. In a stand mixer, mix the butter, honey, egg and vanilla together on medium speed
  5. Turn the speed down to low and slowly add the flour mixture until combined. The batter will be thick
  6. Using a spoon, fold in the applesauce and carrots. Divide the batter evenly among the muffin cups
  7. Bake for 22-24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown

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