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*
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
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.