Whole-Wheat Carrot Applesauce Muffins
Try this Whole-Wheat Carrot Applesauce Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/2 cup honey
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 1 1/2 cups whole-wheat flour
- 1 teaspoon ground cinnamon (we prefer fresh)
- 1/2 cup butter (1 stick) softened (but not melted)
- 3/4 cup carrot shreds (i used a cheese grater)
- Carbohydrate 28.5203132018596 g
- Cholesterol 61.00625 mg
- Fat 23.5614276388889 g
- Fiber 3.65921522944834 g
- Protein 4.13687583336033 g
- Saturated Fat 14.6682463888889 g
- Serving Size 1 1 Oversized Muffin (84g)
- Sodium 165.573888889249 mg
- Sugar 24.8610979724113 g
- Trans Fat 1.77771322222223 g
- Calories 330 calories
Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!
