Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}

This muffin recipe, Healthy Applesauce Carrot Muffins {Carrot Cake Muffins}, leans on whole wheat flour or all-purpose flour, baking soda and ground cinnamon. It makes 12 muffins and takes about 40 minutes.

• Yield 12 muffins
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 1 1/2 cups whole wheat flour or all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 tablespoons melted butter
• 1/2 cup honey
• 1 egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup unsweetened applesauce
• 3/4 to 1 cup finely shredded carrots (1 large carrot, no need to peel)

Instructions

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
3. Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.
4. Mix until just combined with a few spots of flour remaining.
5. Add the carrots and mix until just until combined (don't over mix or the muffins will be dense).
6. Scoop the batter into the prepared muffin tin, filling the muffin cups about 2/3 full.
7. Bake for 18-20 minutes until the tops of the muffins spring back lightly to the touch.
8. Remove to a wire rack to cool completely. The muffins keep well covered at room temperature for 2 to 3 days and freeze well, also.

Leave the muffins in the tin for a few minutes, then tip them onto a rack.