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No matter how fit, healthy, strong, or how clean I eat, I will eventually always end up blogging about food. So, here’s yet another recipe of many more recipes to come!
I tried an applesauce muffin before and it was…dry. I need moisture in my muffins. I had a whole bunch of grated carrots in the fridge, and I have two (yes TWO) unopened jars of unsweetened applesauce in my pantry, so I figured it was time to make an Applesauce Carrot Muffin. I think the applesauce had been sitting for a year, so I’ll probably have to make these a lot more in the next few weeks.
Anyhow, they turned out terrific. Really terrific. They were close to perfectly what I wanted. The smell, the texture, the taste. The guiltless, yummy, moist, goodness of a breakfast muffin!
I adapted the recipe I found on Yummly. Here it is!
Make sure you don’t add anything cold on top of the coconut oil as it will harden right away and not mix properly. I mixed the honey and coconut oil together before adding the eggs and coconut milk since I keep my coconut milk in the fridge.
- 1 cups whole wheat flour
- 1/2 cup 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 coconut oil, melted
- 1/4 cup honey (brown sugar)
- 1/4 cup packed brown sugar (or honey, or omit)
- 1 egg, lightly beaten
- 1 Tbsp coconut milk
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup finely shredded carrots (about 2-3 medium carrots)
- 1/4 cup dark chocolate chips
Coconut oil + coconut milk = butter
Coconut milk = milk or any milk substitution, or yogurt
- Preheat the oven to 350 degrees F.
- Line a 12-cup muffin tin with muffin liners.
- In a large bowl sift together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Make a small well in the center of the dry ingredients and add the melted coconut oil (or butter) and honey. Mix the wet ingredients so the coconut oil won’t solidify on you.
- Add egg, vanilla, and applesauce.
- Stir ingredients together until just combined. The batter will be chunky.
- Fold in the shredded carrots and chocolate chips until just combined (don’t over-mix or the muffins will be dense).
- Distribute the batter evenly among the muffin liners. I put in about 1 heaping Tablespoon in each container. 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 before freezing or storing in an airtight container.
NOTE: The next time I make this, I’m going to reduce the sugar. I’m going to cut out the 1/4 cup brown sugar. I thought the muffins were WAY too sweet. Also, these muffins stick to the liners if you eat them before they cool! My kids didn’t want to wait for them to cool so my 5 year old ended up using a spoon to scrape off the deliciousness that was still attached to her liner, and my 2 year old stuck the liner in her mouth and sucked it until … well … let’s just say it was disgusting.