I can’t wait to share these Carrot Applesauce Muffins with you guys. You know I’m no stranger to adding things like vegetables, lentils, beans etc to bake goods. In fact, I recently put together a free PDF with some of my favorite Kid-Friendly Baking Recipes so that you can print them all out and stash them in your kitchen!
If you’ve been around away, you know my three-year-old’s favorite are the Carrot Oat Bars. We make them weekly and always have some on hand or in the freezer for her at snack time. Since we always seem to have carrots on hand around here since we buy them at Costco, I decided to use them in another baked good. While my Carrot Oat Bars call for roasted carrots, these Carrot Applesauce Muffins use raw carrots. I just chop mine in the food processor but you could also grate them by hand.
I had a little help with my photoshoot for these…a photoshoot which lasted just long enough for me to snap about 10 pictures before my youngest was double-fisting these muffins. My kids LOVE baked goods for snacks so I do my best to focus on a few things when I develop recipes like this.
Tips For Healthy Baked Goods: I always use white whole wheat flour instead of all-purpose flour. Regular whole wheat flour is very dense but white whole wheat flour is much lighter and very similar to AP flour. I make them lightly sweetened. Most of my muffin and bar recipes use 1/4 – 1/3 cup of sugar or maple syrup. Since I often mix in some chocoate chips, which add sweetness, it’s easier to make the muffins themselves less sweet. I try to add healthy additions. I usually aim to add a vegetable, lentils or beans to my recipes. And I almost always mix in hemp hearts, chia seeds or ground flax as well!
There’s nothing wrong with just a plain old bakery-style muffin, cinnamon roll, etc and my kids eat those as well…but when I’m making things they’re going to eat for snacks regularly, I aim to make them as nutrient-dense as possible most of the time.
Carrot Applesauce Muffins
Here’s how you make these:
Print Carrot Applesauce Muffins
Made with pantry staples, they freeze well and are great for a healthy breakfast, lunch or snack!
Author: Lindsay Prep Time: 5 min Cook Time: 20 min Total Time: 25 minutes Yield: 12 muffins 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*
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.
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I make almost all my baked goods in the food processor because it’s so easy!
Do you prefer muffins or bars when it comes to baked goods?