They’re already really moist and I was worried that would push it over the edge. I will be bookmarking this for the future!Â. Remove to a wire rack to cool completely. I’m looking into making these for my boyfriend for Valentines Day. They tasted ok, but seemed really wet, mushy and sticky and i had to cook them for a full 25 minutes before I even sort of got a clean-ish tooth pick. We used coconut oil instead of the butter for a diary free recipe. Looking to make them for preschool snacks.Â, The yield is right above the recipe title. These look AMAZING!! Hi Jennifer – I’m not a juicer so I can’t say for sure but I think it’s definitely worth a try! Combine the first 7 ingredients in a bowl. {"@context":"http:\/\/schema.org","@type":"Recipe","name":"Healthy Applesauce Carrot Muffins {a.k.a. and they still turned out great. I haven’t tried that but you could certainly experiment. Thanks for a great recipe! Do you know how many calories and/or fat are in these muffins? I made mini muffins and adjusted the cooking time to about 12 minutes. I’m going to have to make these in a few minutes! Can I use yogurt in place of the applesauce? Is it from http://caloriecount.about.com ? Erica – Sure, but I’d probably cut down the sugar a bit in the recipe. Totally adding these to my To Make from Mel’s list. Thank you for the recipe! Sometimes when I make them I get a bitter carrot after-taste. Good luck. Looks healthy and tasty. My toddler (she’s almost 2) just gobbled down 2 of them for breakfast. I also only added a bit of ginger and nutmeg I don’t like my carrot cake heavy on the spices. I also added a handful of raisins and a few spoonfuls of crystalized ginger left over from holiday baking 🙂Â. Excellent muffins! I tried the recipe and they were much better this time. I don’t provide the nutritional facts currently but there are a lot of online calculators that provide that information. 1/4 teaspoon ground ginger Stir until ingredients are just combined. This last time I went crazy with changes and ended up liking them even better: subbed the butter for melted coconut oil, added 3/4 c Craisins and a small, peeled and diced apple. I thoroughly enjoyed it and so did everyone else. Thanks for another great recipe. Had to modify a few things since I didn’t have them on hand. I just made three pots worth of applesauce yesterday so I wanted to find something to bake with – perfecto! Just re-tried using Laurie’s modifications and got slightly better results, though the insides are still a bit wet. They're moist and lightly sweet from grated carrots, crushed pineapple, and applesauce. I was wondering though.. What could I use as a super healthy frosting to add to the top? I just took out a freshly baked batch from the oven and it’s a hit! Any help would be appreciated!Â. I just tried it! Love that you decreased the butter! 1 teaspoon pure vanilla extract Stir in shredded … ha ha, who knows. Would you happen to know about how many calories would be in one of these muffins? I reduced the honey by half and threw in some raisins, shredded coconut, and chopped walnuts. These wholesome morning glory muffins are my very favorite muffin variety. Next time I’ll try adding raisins or walnuts to give them a little extra texture. Will it be possible to use the same muffin batter for a different flavour? Could I use White Whole Wheat Flour, ya think? Gently fold wet ingredients into the dry ingredients. 2 tablespoons butter, melted Because carrots do have a high water content, the finer they are chopped (especially in a blender) the more liquid that will be released from them. I popped 2 carrots (chopped roughly) into the food processor so I didn’t have to shred by hand and it worked really well! Like, they don’t scream: HEALTH FOOD ALERT! Thank you so much for this great recipe! What makes these carrot cake muffins healthy? Total Time: So, just FYI, don’t answer the phone in the middle of making these and forget to add the baking soda. Thanks for these! One Year Ago: Chocolate Mousse Cheesecake Pie I will defeneatly make it again, and again!!! Welcome! I am terrible at making muffins. Haven’t tried that but I’m guessing it would work just fine. So so good. Like double chocolate or blueberry? BEST CARROT MUFFINS EVER! Liners: if you find the muffins stick to your liners, that may be because of the brand of liners you use - mine did not stick, especially after they cooled, however, you can help the sticking issue by lightly coating the inside of the muffin liners with cooking spray before filling with batter. Next time I will cut the honey some too. YUCK. I had open applesauce that I needed to use so I doubled the recipe and made half large and half mini muffins. I like the idea another commenter had about freezing for a quick breakfast. Is there something I should be looking for when it comes to choosing carrots? I had never used applesauce when baking, but will make these again. Since I just moved, I’m looking at all new brands of carrots. I will definitely be making these again. Both times, they were terrific.Thanks’ for sharing! Slightly different taste but baby loves them and so do I! They are so good even my kids went nuts for themÂ. These are amazing! Hope that helps:), Do you think they would work if you just greased the pan and didn’t use liners? Hope you don’t mind me asking, but how much is a cup in grams?? Stir in … Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. it turned out really good. But I didn’t want to give up! In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. I liked them. I make home cooking easy, enjoyable and deliciously fun! Recommended Products Changes I made were-instead of butter I used 2 Tablespoons of melted Coconut Oil plus 1 teaspoon of water. Distribute the batter evenly among the muffin liners. I don’t know how the quantity of batter translates into cake pan size. any thoughts or comments ? Spoon batter into tins and bake for about 30 minutes. I didn’t have ginger either so I used pumpkin pie spice (1/4 tsp) as a last resort even though they aren’t very close. I’ve been juicing a lot so I’m trying it with the pulp of the carrots ? Sincerely, one of your biggest fans. Oh and baked for 16 minutes 🙂. thank you!! Do they cook for 18 – 20 mins or 8 – 10? Add to the wet mixture and stir, … These muffins were delicious. recipe you post. So far this is the best muffin I’ve tried!  Make a well in the center … Stir in applesauce and mashed banana. They turned out yummy and leaving my son wanting to eat 2 in a row! These look great! There are a lot of online nutrition calculators that you could try though. I forgot to mention I did like it with the pineapple addition – but next time I will try it with applesauce as directed or less pineapple I felt like the pineapple kind of took over the carrot flavour a bit. Thank you!! I’m thinking of doubling the carrots too. everyone liked it. Made these for my Grandson and they are delicious!! I use that for zucchini bread, but would that work here or am I better with smaller? Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean. I usually put them in a single layer in a gallon-size ziploc bag – if well-sealed, they should keep for up to a month. 🙂, I steamed whole carrots, then mashed them, instead of using shredded carrots.  Also, we have cut sugar usage  in our house so I think I could cut the sugar down to 3-4 TBSPS and not feel the taste has suffered. I love cinnamon, so I doubled it and added walnuts and raisins. I’m not sure – I haven’t tried it. Required fields are marked *. Wire Whisk Anyway, I almost always replace half the sugar in a recipe with maple syrup and it’s delicious in these muffins. Without exaggeration, these are the best muffins I’ve ever made! I made them exactly as posted except I did half brown sugar and half honey because I doubled it and I’m too cheap. Yes you can sub white flour for the wheat flour (same amount). In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. I added 1/3 cup each of chopped raisins & chopped walnuts. I made these last night and they turned out good. Great for a grab and go breakfast for those hectic mornings or just to enjoy a tasty treat. I’d like to make a gluten free version for a get together, but have never baked anything gluten free. Can’t wait to make them. 20 minutes They’re perfect! lol. Ge, Prepping Apple French Toast bake for brunch tomorr, Yes! I dont have ground ginger. After trying your original recipe (which I loved!) This recipe was quick and easy. Made these yesterday and they were sooooo good! I brushed my muffin tin with coconut oil and had no trouble getting these out of the tin. I also used the half honey/half maple syrup as another commentator suggested and they were perfect. Light fluffy delicious. Filled with healthy ingredients like whole wheat flour, flax, apples, carrots, raisins, applesauce, and honey, these cinnamon-spiced muffins taste like apple cake, spice cake, and moist carrot … Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.Remove to a wire rack to cool completely. They pack well in a lunch box too! Could it really be me muxing them to much or could it be something else? your heat is too high, next time, tent with foil and use a lower heat. Also, I finely chopped my carrots in our vitamix instead of shredding them by hand on a cheese grater, could that be the difference? Yum! Thanks for this recipe! 3. I am SO PROUD of myself! My daughter who can’t have refined sugar looooooves them!!! Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}, Carrot Cake Cookies with Whipped Cream Cheese Frosting, Pumpkin Applesauce Muffins with Maple Cream Glaze, https://www.youtube.com/watch?v=Rtl0QIjDaK8, Marta @ What Should I eat for breakfast today, 3/4 cup finely shredded carrots (about 2-3 medium carrots). With love,⁣ Also I grated fresh all spice in addition to the other spices as we love lots of spice!! Hi Mel, love your muffin recipes. I made these and LOVED every bite with not one shred of guilt. I will definitely make these again. I love this recipe and so does my one-year old daughter! I used baking spray instead of liners. In a separate bowl, combine the remaining ingredients. These are so great!I love that they are made with no granulated sugar, just honey. Preheat oven to 350 degrees. These muffins are moist and delicious. Maybe next time I’ll try squeezing out the moisture with a paper towel first. © Mel Was hesitant with any new recipe, but have to say these muffins were excellent!! So so good. What about the applesauce? Thank you for sharing this recipe, it is a keeper 🙂.  My daughter made these for 4-H and she received a Champion and was selected to compete at the State Fair. It makes about 12 muffins. Ooooh…I will have to try these! I just doubled the quantity of carrots. I just wanted to let you know that I have been buying Bunny Love organic baby carrots & I haven’t found any bitter ones yet. Just made them and tasted one already! Thanks! Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce. i really appreciate how you instructed on how to mix the ingredients – it really makes a big difference! I knew I should have put them in the fridge. We made your perfect chocolate cupcakes last night. Hi Mel, I’m a juicer. These are so yummy! Three Years Ago: Roasted Fruit with Streusel Topping. Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. Just need to buy flour and we’re making this! Yuck. I think it’s a combination of factors. Turned out awesome! 3/4 cup finely shredded carrots (about 2-3 medium carrots) It was easy to follow and the results were very moist and tasty muffins! I make a recipe very similar to this. So thanks! Made these as a healthy option to send along to daycare for my 2 year old’s bday, and now going to make them again with frosting for his party on the weekend! I also omitted the ginger and nutmeg. Good luck! Do you? Thanks for a fantastic solution to a suddenly picky toddler 🙂. Another whole grain, healthy muffin to add to your life. I hope you can find them in your local grocery store. Getty Stewart is an engaging speaker and writer providing tasty recipes, time-saving tips, and helpful kitchen ideas to make home cooking easy and enjoyable. Yes, they are far healthier than many muffin recipes on the market, but they are subtly so, which means you can eat them and bask in the deliciousness without having to choke it down with a glass of, I don’t know, chocolate milk or something. Good luck! Prep Time 15 minutes I have some presbredded from the store. I am a lover of the whole wheat flour taste, but some might not enjoy the difference in flavor- in comparison to just regular unbleached flour- its got a more nutty/dry taste. ha ha. A little over two years ago I was sitting in a women’s Bible Study with my friends. Wow great muffins,   My daughter downed 5 of them saying mommy they were just so good!At first I was worried that there was too much honey and they would be too sweet but they are not. I swapped the honey for agave. My mom is in town and LOVES carrot cake – this is amazing! They were delicious! Jolene – Sorry, I don’t post the nutritional information, but if you read through the comment thread another reader posted the calories, etc. This is very easy to do if you have a MyFitnessPal account using their recipe section. Will that work of be too sweet? In large bowl, mix together flour, baking soda, cinnamon, ginger and salt. Hey Mel, just made a double batch of these for the freezer for summer snacks. My daughter has an egg allergy so we substituted the gg for 1/4 cup of yogurt which worked perfectly. Love them and the picky fiancé loved them too! Mostly, I love dark chocolate and joggers (not jogging). I’ve read somewhere that you are supposed to adjust those ingredient amounts. I actually used 1/2 maple syrup and 1/2 molasses (as baby is under 1 year old and didn’t want to use honey) and they turned out great. Just amazing! Thanks! Whisk egg and oil in large bowl until blended. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. In a separate mixing bowl stir together flour, oats, salt, baking soda and cinnamon. I love it made exactly as described, and I love varying it. I added extra butter and egg because I didn’t have applesauce. That’s 4 PointsPlus on Weight Watchers. I made them as a healthy treat for my two toddlers but I’ve eaten 4 of them in the last 4 hours. Do you think this would work? Thanks for all the yumminess, Mel! Pulse several times until the carrots are broken down into smaller pieces. I used cinnamon apple sauce (it was all I had) and cut the teaspoon of cinnamon in half, and substituted agave nectar for the honey, because I’m diabetic. I’ve never tried – I don’t know how coconut flour “behaves” in baked goods, like it how it absorbs moisture, etc. Maybe because I just shoved three of these in my mouth, but I have to say, they are my favorites of the latest muffin bunch. I’m making these for the second time and look forward to eating them again. I just got a juicer for Christmas and wanted to throw the pulp from apples and carrots in a muffin so they wouldn’t go to waste and these turned out perfect. Both batches tasted wonderfully! It’s much healthier than refined sugar, like honey, but doesn’t have the strong taste honey can have in baked goods. These Carrot Bran Muffins are what is called a breakfast muffin, I suppose, as they aren't really sweet and loaded with sugar, but a solid tasty muffin Tasty and healthy carrot bran muffins, a … I love carrot cake, so these must be good! Turned out good anyways!Â. I didn’t have a full 1/2 cup of honey, so I used 1/4 C honey and subbed in 1/4C brown sugar. The rest hit the freezers. The second time I added a few things – cup of shredded zucchini, raisins, 1/2 cup or so of peanut butter and some butterscotch chips. ❤️. Of my three kids one of them always eats them but the other two are hit or miss. Carrot cake muffins have the flavors of carrot cake but in a much healthier form. Thank you for another great recipe! I remember the last time I made muffins and I told Tomasz, that he can take half of them to work. I was wondering how I can accommodate your muffin recipe (this one and the other delicious ones) to fit a mini muffin tin (24). These muffins  are so good!! Carrot Zucchini Spice Muffins are the perfect muffins to finish up summer with! Thanks Mel – I would like to make these for my 2 year old and just bought the mini tray yesterday. I need to get some applesauce and these will be super healthy 🙂. If i wanted to make this into a round 9 inch cake what will the measurments & baking time be ? I made these yesterday and they are so good! Nice and healthy- great for breakfast when I’m heading to school and need to be ready to go for my students at 7:00 am. Can you sub egg by making a flax egg and make it vegan? They’re perfectly spiced, deliciously sweet, incredibly moist and just simply irresistible! These turned out so light, fluffy, and moist. Or would they fall apart when trying to get them out? Sigh. And it can be yours in 30 minutes or less (however, like all good muffins, these actually taste better once they are cooled, so dig deep for some self-control; you’ll be happier for it). Great for taking to work for a mid afternoon snack or with a hot cup of tea for dessert. I used coconut oil + 1t water instead of butter and added golden raisins and finely chopped pecans, stunning results. Just made these muffins and they are very tasty! 🙂. I can’t wait to make a couple more batches. In a large bowl, mix flour, oats, salt, baking powder, cinnamon, and nutmeg. In a large bowl whisk the egg, applesauce, honey, butter, and vanilla. I also did 1/4c of raw honey and a 1/4c of pure maple syrup instead of the 1/2c of raw honey and they are amazing! I’ve made these twice now – the first time I followed the recipe exactly, and they were awesome. Healthy and I used white flour after discovering my whole wheat flour smelled rancid (yuck) and these turned out deliciously moist. I made these exactly like the recipe but added 2/3 cup walnuts. I’m on a healthy muffin kick and these did not disappoint. 🙂. Just FYI, in the recipe source, it’s “100” days, not “101”. My little family has LOVED these! J – You can use an additional 1/4 tsp. I can’t wait to make these. They look yummy! XÂ. Recipe Source: adapted from 100 Days of Real Food after being referred to the recipe by a long-time reader, Laura G. (decreased ginger, added nutmeg, decreased butter from 8 tablespoons to 2 tablespoons, etc.) Made these many times and love them. This recipe will probably make more than 24 mini muffins so you might need to do a second batch in the oven. Beautiful, healthy recipe! Delicious…we ate them all. Thanks! You should be able to input the recipe into a site like myfitness pal and it will calculate how many calories are in each muffin for you. Wow! YUCK indeed. When do you add that? I replaced the applesauce with homemade pear sauce and added a bit of chocolate chips. Add carrots, apple, raisins, and nuts. Delicious way to use carrots. 🙂. 12 muffins Best thing about these besides being delicious is the fact that they stay fresh tasting for days, yum! Made these a couple times written. All three and dad and I loved these. Viktoriya – No. ps..any chance you have any idea of calories per muffin?? These are so good! Your email address will not be published. Both have requested them in their lunch for tomorrow. Save my name, email, and website in this browser for the next time I comment. Try googling for nutrition info/calorie count – I don’t calculate it for my recipes. now get this- my food processor grater is broken, so i tried a tricky little ditty that worked quite well…i peeled and cut the carrots into chunks, then cooked them in the microwave for a few mins, just til slightly soft. With a spatula, manually stir the dry ingredients into the wet ingredients until just combined and all … I love seeing all the goodness you are whipping up in your kitchens! :/, Lots of free websites allow you to input your ingredients and calculate the info you’re wanting. If so how long and what’s the best way to do so? I’m not super familiar with gluten free flour…but usually the cup for cup blends work decently well in recipes like this. These will most certainly be breakfast tomorrow! […] [WORDPRESS HASHCASH] The … Mmm Mmm! Put them all together and it’s time for carrot muffins made with whole wheat flour, applesauce and walnuts. I used these items: almond flour and coconut butter instead of what the recipe called for. It’s a great way to make any recipe a bit healthier and no one has ever noticed a taste difference. He answered that there’s no need, he’ll manage to eat all of them 😀 I am so happy this ones are healthy 😀. Made them last week …used maple syrup instead of honey and 1/2 cup of instant oatmeal instead of all flour. 1 teaspoon baking soda These look like my kind of muffins! They are very moist and flavorful (although I did decrease the ginger to 1/8 a tsp). Ouch, ouch, ouch! They were easy to make and so delicious, just like a carrot cake really, and in the ingredients I really don’t see anything objectionable. It’s been so long since I had carrot cake anything. I just made these and they taste like dog biscuits. In a separate bowl, stir beaten eggs, milk, applesauce and vanilla together. In a large bowl or stand mixer, beat together applesauce, vegetable oil and sugars until … Thank you! 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