Carrot Applesauce Muffins

toddler hand grabbing carrot applesauce muffin

5 from 9 reviews

These Carrot Applesauce Muffins are lightly sweetened and kid-friendly. Made with pantry staples, they freeze well and are great for a healthy breakfast, lunch or snack!



1.5 cup shredded carrots (wrap in towel and squeeze to remove excess water. I chop mine in the food processor)
1/2 cup oil (i use avocado oil)
1/3 cup maple syrup*
1 egg
3/4 cup applesauce
1 tsp vanilla extract
1.5 cups white whole wheat flour
1/4 cup ground flaxseed
1 tsp baking soda
1 tsp cinnamon
optional mix-ins: shredded coconut, chocolate chips, dried fruit


  1. Preheat oven to 375 F
  2. Chop carrots in a food processor. Remove from food processor, squeeze to remove excess water and then measure so you have 1.5 cups. (Should take about 3/4 pound of carrots).
  3. In a food processor, combine finely chopped carrots, oil, maple syrup, egg, applesauce and vanilla and process until well combined.
  4. Add flour, flax, baking soda and cinnamon and process to mix.
  5. Add any mix-ins if using and pulse a few times.
  6. Scoop into 12 greased muffin tins and bake 20 minutes or until a toothpick inserted into center comes out clean.


These are lightly sweetened. If you want a sweeter muffin, use 1/2 cup maple syrup. I use 1/4 cup and add some chocolate chips.

I make mine in a food processor because that’s how i shred my carrots but you could also shred by hand and make in a bowl, the carrots will just be more noticeable in the muffins. You could also shred carrots by hand, squeeze to remove water, measure and then make in a blender.