Carrot Applesauce Muffins
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!
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 12 muffins 1x
Ingredients
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
Instructions
- Preheat oven to 375 F
- 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).
- In a food processor, combine finely chopped carrots, oil, maple syrup, egg, applesauce and vanilla and process until well combined.
- Add flour, flax, baking soda and cinnamon and process to mix.
- Add any mix-ins if using and pulse a few times.
- Scoop into 12 greased muffin tins and bake 20 minutes or until a toothpick inserted into center comes out clean.
Notes
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.
Find it online: https://www.theleangreenbean.com/carrot-applesauce-muffins/
