Applesauce Carrot Cake Muffins
A small batch recipe for moist applesauce carrot cake muffins. A healthy and flavorful breakfast or snack!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 muffins
- 1/4 C applesauce
- 1/2 Tb vegetable oil
- 1/4 C granulated sugar
- 1/4 C light brown sugar
- 1 whole egg
- 1 tsp vanilla extract
- 3/4 C carrots finely shredded
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch ground cloves
- 1 1/2 tsp baking powder
- 1 C all purpose flour
Preheat oven to 350°F. Line a muffin pan with six paper liners.
Finely shred carrots and chop well to eliminate any large pieces.
In a large bowl or stand mixer, beat together applesauce, vegetable oil and sugars until fully combined. Mix in egg and vanilla, followed by carrots. Scrape the bowl as needed. Add remaining dry ingredients, mixing well until no streaks remain.
Divide mixture evenly between prepared paper liners, adding 1 heaping large cookie scoop per liner. Liners should be nearly full.
Bake for 20-22 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs.
Cool in pan for several minutes before removing to a wire rack to cool completely.
Store in an airtight container for up to several days.