These carrot muffins are so moist, easy, kid friendly and they don’t contain any butter or white sugar!
Finally. Finally after spending a lot of time creating this blog, trying to learn how to properly use my camera (and still learning), working part-time and being a busy mommy, I am able to write my first post!
I’ve made these applesauce carrot cake muffins many times before and thought it would be a great recipe to share. What I love about them is that they not only taste like moist carrot cake, they are healthy too! They are super easy to make and contain no butter or white sugar. Not to mention, they fill your kitchen with the comforting aroma of cinnamon, nutmeg and ginger spices. It actually makes me a little excited for fall time, which is right around the corner. 🙂 I’m trying to think positive thoughts because today in Phoenix we just hit our record high for the year… 114 deg! Yikes.
Apple Sauce Carrot Cake Muffins
Anyhow… the secret ingredients after omitting the butter and white sugar in this recipe are applesauce and honey! Also, using whole-wheat flour, a few tbsp. of flax and shredded carrots increases the fiber content, making it hearty and filling. Add even more fiber, flavor and crunch by mixing in nuts, oats and cranberries.
My daughter Noelle, who is almost 15 months, loves munching on these for breakfast. If she only knew she was eating carrots for breakfast. 🙂
Applesauce Carrot Cake -so moist, easy, kid friendly and they don’t contain any butter or white sugar!
Applesauce Carrot Cake Muffins
So moist, easy, kid friendly and they don’t contain any butter or white sugar!
3 c. whole wheat flour
3 tbsp. ground flax seed (optional)
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 tsp. salt
1 c. honey
2 eggs, lightly beaten
2 tsp. pure vanilla extract
2 1/4 c. unsweetened applesauce
1 1/2 c. shredded carrots
1/2 c. cranberries (optional- or nuts would be good)
oats (to sprinkle on top)
Preheat the oven to 350 degrees F. Lightly spray oil on two regular-size 12-cup muffin tins or two large 6-cup muffin tins.
In a large bowl whisk together the flour, ground flax, baking soda, cinnamon, nutmeg, ginger and salt.
Make a small well in the center of the dry ingredients and add the honey, eggs, vanilla and applesauce.
Stir the ingredients together until just combined and there are still some spots of flour remaining.
Fold in the shredded carrots and cranberries just until combined (don’t over mix or the muffins will be dense).
Distribute the batter evenly among the muffin tin cups and sprinkle some oats on top.
Bake for 20-24 min for large muffins (mine came out perfect at about 23 min) or 18-20 min. for regular-size muffins, until a toothpick inserted in the center of a muffin comes out clean.
Remove to a wire rack to cool completely, Enjoy right away or make extra to freeze for a quick snack!
If you are looking to cut more calories, you could omit the cranberries and flax seed, although they do provide a nutritional benefit and good texture to the muffins!
Nutrition facts for 12 large muffins are double the values of the 24 regular muffins (see below).
By Peas of Cake
Adapted from Mel’s Kitchen Cafe
Serving size: 24 regular size muffins Calories: 121 Fat: 1 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 27 Sugar: 14 Sodium: 219 Fiber: 3 Protein: 3 Cholesterol: 20