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Carrot Cake Muffins

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These carrot cake muffins are made with healthy ingredients and a great way to get vegetables in your toddlers! www.nogettingoffthistrain.com

Remember a couple weeks ago when I talked about ways to hide vegetables in your food? I think I found the perfect recipe. I mean, Allison ate them, but John and I devoured them. These carrot cake muffins are healthy, super sweet, and are great for breakfast or an evening snack. I found the original recipe here but modified it a bit.

These carrot cake muffins are made with healthy ingredients and a great way to get vegetables in your toddlers! www.nogettingoffthistrain.com

These are the muffins that Allison will pick out a shred of carrot, ask, “Is this a carrot? I love carrots!” and happily munch on it. Is this what I have to do to get you to like vegetables, kid?

These carrot cake muffins are made with healthy ingredients and a great way to get vegetables in your toddlers! www.nogettingoffthistrain.com

What I love about them is the healthy factor. There’s a ton of applesauce in this recipe, and I use the unsweetened kind that’s still pretty sweet. It also uses wheat flour, which I prefer to use in most bread recipes now. I did think a half cup of honey was a little much, so next time I might add just a third cup to see how it holds up.

If you love carrot cake, you’ll love these muffins! Give them a try for breakfast next week.

Carrot Cake Muffins

Carrot Cake Muffins

Yield: 12

Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 1/2 cup honey (or 1/3 cup to make it less sweet)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup applesauce
  • 3/4 cup shredded carrots

Instructions

  1. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  2. Add the egg, butter, honey, vanilla, and applesauce, and stir until just combined.
  3. Add the shredded carrots and gently fold them in, being careful not to over-mix.
  4. Spoon into a greased muffin tin and bake at 350 degrees for 18-20 minutes.

These carrot cake muffins are made with healthy ingredients and a great way to get vegetables in your toddlers! Kid approved and freezer friendly!

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Patty Gordon

Thursday 31st of January 2019

Sharing this on DailyRecipeBlogs on Facebook and Twitter in March!!!

Jaime

Thursday 31st of January 2019

Thank you!! That's very kind of you! =)

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