Monday, May 23, 2016

Whole Wheat Carrot Applesauce Muffins

My boys love love love these muffins!  They are so soft and moist and just super have to try them!  I always double or triple the recipe so, I can freeze some of them for later.  To eat them after they've been frozen you can either take them out and let them thaw for a few hours on the counter.  Or if you can't wait that long, like my kids, just pop a frozen muffin in the microwave for about 45 seconds and voila!  You've got yourself a yummy, hot, tasty muffin :)
Carrot Applesauce Muffins
Recipe makes 12 muffins.  Adapted just a bit from this recipe here
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsps cinnamon
  • 1/2 tsp salt
  • 1/2 cup butter (1 stick), softened (not melted)
  • 1/2 cup honey
  • 1 egg
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened applesauce
  • 1 cup carrots shredded (I use a cheese grater)
Preheat oven to 350 degrees and line your muffin tin with paper liners.  In a medium bowl, mix flour, baking soda, baking powder, cinnamon and salt together.  In a stand mixer or with a handheld mixer, mix the butter, honey, egg and vanilla together on medium speed. Then turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick. Then carefully fold in the applesauce and carrots using a spatula.  Divide the batter evenly among the muffin cups (I use a cookie scoop).  Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are golden brown on top.  Let cool and enjoy!!

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