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 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?
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.
- 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
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the egg, butter, honey, vanilla, and applesauce, and stir until just combined.
- Add the shredded carrots and gently fold them in, being careful not to over-mix.
- Spoon into a greased muffin tin and bake at 350 degrees for 18-20 minutes.
Jaime is a Nutrition Coach and professional writer. She enjoys cooking easy meals, running, and learning more about food.
Jaime specializes in helping women with ADHD learn to meal plan and cook healthier meals without getting overwhelmed.