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    You are here: Home / Breakfast / Applesauce Muffins with Carrots and Raisins

    Applesauce Muffins with Carrots and Raisins

    Published: March 28, 2020. Last Updated: October 23, 2020 by: Ginny McMeans

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    Jump to Recipe -
    Two photos one above the other of Applesauce muffins and one broken open to see the carrots and raisins on the inside.
    Close up photo of lots of muffins with carrots and corn with text for Pinterest.

    Applesauce Muffins are the perfect breakfast or snack. They also happen to be healthy carrot muffins with raisins. That's right! They're egg-free and dairy-free and the sweetness is just right.

    Close up of applesauce muffin opening on a plate with stacks of more muffins behind.

    Don't you love healthy and warm spiced muffins that are also super easy to make? Yep, me too, and you are going to love this simple recipe.

    Each bite has a ton of naturally sweet flavors from the carrots, raisins, and applesauce. You also get a hint of cinnamon and vanilla at the end. YUM!

    It is also one of those recipes that is fun to make with children or new cooks.

    Overhead photo a a huge pile of healthy carrot muffins with dairy free butter and a spreading knife on the side.
    Jump to:
    • 🥘 Ingredients
    • 💭 Baker's tips
    • 🔪 Instructions
    • 🥣 Let's talk applesauce
    • 🍎 Fab fruit muffins
    • 📋 Recipe

    They are so easy to make because everything gets put in one bowl and mixed together. Period.

    Pulse the carrots lightly in a food processor before combining and the little pieces will be just right. Make a batch of these muffins and enjoy them anytime.

    Overhead photo of each ingredient in it's own individually sized bowl for healthy carrot muffins.

    🥘 Ingredients

    • Whole wheat pastry flour - adds more nutrition to your muffins. You can use whole wheat flour.
    • Flaxseed meal - is used for an egg substitute.
    • Coconut sugar - is a bit of a healthier sweetener and it has a brown sugar type of flavor.
    • Baking powder - is a leavening agent.
    • Cinnamon - a spice that goes so well with the veggies and fruit.
    • Salt - seasoning everything just right.
    • Applesauce - acts as another sweetener and it helps the muffins be light and fluffy.
    • Extra virgin olive oil - adds the necessary liquid with extra flavor.
    • Vanilla extract - goes perfectly with most baked goods.
    • Carrots - give a fun way to enjoy some veggies.
    • Raisins - add a chewy texture every now and then.

    My family loves carrot applesauce muffins for breakfast but also as a grab-and-go snack. They're so easy to grab.

    And if you want to make them, even more, delicious, break them open and enjoy with some nut butter (especially when they're warm) or jam. SO. GOOD!

    Square photo of an opened quick bread on a white plate with balls of dairy free butter behind.

    💭 Baker's tips

    Pulsing the carrots - Cut the carrots in chunks and then add to your food processor.

    Pulse for about 3 to 5 seconds. Keep doing this until you have small pieces of carrot - not grated.

    You can see in the photo above (and in one below) what I mean by this. The muffins also show some pieces.

    The carrot won't be crunchy because they cook while the muffins cook. If you grate the carrots you will have very very very orange muffins.

    Believe me, I've done that.

    Overhead photo of morning muffins on a two white plates on a bamboo mat.

    🔪 Instructions

    There isn't a lot to it, but it is good to follow the order of the recipe, and here are a few things to remember.

    Mix the flaxseed meal and water together and set aside for it to gel.

    Combine the flour, coconut sugar, baking powder, cinnamon and salt in a large mixing bowl. Mix well.

    Two photos, one with the muffins dry ingredients and the second photo shows the wet ingredients being added to the dry.

    Add the applesauce, oil, prepared flaxseed 'egg' and vanilla. Mix well.


    Lastly, add the carrot and raisins and fold them into the batter. Make sure it is evenly combined.

    Two photos with the raisins and carrot being added to the mixed batter and then showing the batter scooped into a muffin tin.

    They'll go in the oven for just 15 minutes ay 400 degrees F. Yep, that's it, and your kitchen will smell AMAZING!

    🥣 Let's talk applesauce

    Now let's talk applesauce! Have you ever tried it in baking? It can be the perfect butter, milk, egg or shortening alternative.

    It also adds a naturally sweet flavor and makes these healthy carrot muffins beautifully moist and it can also contribute to a lighter batter as eggs do.

    Applesauce is healthy, tasty and nutritious. Can you believe applesauce can do all that!

    Close up photo of lots of muffins with carrots and corn with text for Pinterest.

    🍎 Fab fruit muffins

    • You know how you love blueberry muffins? Well. here they are as little babies - Best Mini Blueberry Muffins.
    • Healthy Morning Muffins are so dang good because they have so many great ingredients.
    • Get your morning cereal in delicious Apple Granola Muffins.
    • Vegan Apricot Muffins are just a little different and my nieces favorite. Just in case you want to know 🙂
    Overhead of a white plate stacked high with carrot applesauce muffins with an opened one on top.

    📋 Recipe

    Square photo of an opened muffin on a white plate with balls of dairy free butter behind.

    Applesauce Muffins

    Ginny McMeans
    Carrot Applesauce Muffins are reminiscent of Carrot Cake without the icing.
    5 from 8 votes
    Print Save Saved
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine Muffins
    Servings 12 Muffins
    Calories 157 kcal

    Ingredients
      

    • 1 ¾ cups whole wheat pastry flour
    • 1 tablespoon flaxseed meal mixed with 3 tablespoons water
    • ½ cup coconut sugar
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 cup applesauce
    • ¼ cup extra virgin olive oil
    • 1 teaspoon vanilla extract
    • 1 cup carrots, pulsed in pieces - about 2 carrots
    • ½ cup raisins

    Instructions
     

    • Preheat oven to 400°
    • Lightly oil muffin tin to hold 12 muffins.
    • Mix the egg replacer with the water and set aside.
    • Mix the flour, sugar, baking powder, cinnamon and salt in a large bowl. Mix well.
    • To the large bowl add the applesauce, egg replacer, oil vanilla. Blend until combined.
    • Fold in the carrots and raisins. Make sure it is mixed evenly.
    • Divide the batter between 12 muffin tins.
    • Bake at 400° for about 15 minutes or until a toothpick inserted comes out clean.
    • Let cool 10 minutes and then remove the muffins to a wire rack to cool completely.

    Notes

    TO FREEZE:
    After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
    They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.
     
     

    Nutrition

    Serving: 1MuffinCalories: 157kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 120mgPotassium: 201mgFiber: 3gSugar: 7gVitamin A: 1788IUVitamin C: 1mgCalcium: 29mgIron: 1mg
    Tried this recipe?Let us know how it was!
    Vegan in the Freezer snowflake

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      Recipe Rating




    1. Amy l

      March 28, 2020 at 5:37 am

      These look delicious and we'd love to try them, but don't eat glulten. Could we sub with oat flour or a gluten free baking flour?

    2. Ginny McMeans

      March 28, 2020 at 1:10 pm

      You could use all-purpose flour Edie.

    3. Ginny McMeans

      March 28, 2020 at 1:12 pm

      I would suspect any gluten-free mix that has 1:1 substitution on its package would work Amy. Bob's Red Mill and Arrowhead Mills both have one.

    4. Betty

      July 15, 2020 at 11:38 am

      This recipe looks to die for. Do you think it would be ok to use no oil?

    5. Ginny McMeans

      July 15, 2020 at 3:23 pm

      Thank you Betty! Possibly. It is 1/4 cup and the liquid is necessary but I am thinking if you use the liquid (aquafaba) from a can of chickpeas that it would work fine. You can also use muffin paper cups instead of greasing the pan. Would you mind letting me know if you go this way and how the muffins turned out?

    6. Genevieve

      January 21, 2021 at 2:46 pm

      5 stars
      These made a nice breakfast to go with my coffee. Love the carrots worked into the muffins and I froze some for the future.

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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