Applesauce Carrot Muffins (Refined Sugar-Free)

These Applesauce Carrot Muffins are moist, sweet, and soft muffins loaded with flavors and made with wholesome ingredients and unrefined sugar.

Table of contents

+ View More- View Less

I love making healthy muffins like my Almond Flour Muffins or Healthy Banana Oatmeal Muffins, but today I had carrots to use, so I decided to make these healthier, easier, tastier muffins. While the full recipe is just below, don’t miss my ingredient selection tips, substitutions, step-by-step process shots, and baking tips further down.

Applesauce Carrot Muffins

These Applesauce Carrot Muffins are moist, sweet, and soft muffins loaded with flavors and made with wholesome ingredients and unrefined sugar.

5 from 2 votes

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 muffins

Calories: 153 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 1 cup Unsweetened Applesauce - (note 1)
• ▢ ¼ cup Unsweetened Almond Milk - (note 2)
• ▢ ½ cup Light Olive Oil - (note 3)
• ▢ 2 teaspoons Vanilla Extract
• ▢ ½ cup Coconut Sugar - (note 4)
• ▢ 2 cups All-Purpose Flour - (note 5)
• ▢ 2 ½ teaspoons Baking Powder
• ▢ 2 teaspoons Cinnamon
• ▢ ¼ teaspoon Salt - optional
• ▢ 1 cup Shredded Carrot - or pulsed in a food processor in bits
• ▢ ½ cup Dried Raisins - (note 6)

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cups and spray the liner with oil to prevent the muffins from sticking to the paper. Set aside.
• In a mixing bowl, add applesauce (smooth, not chunky), almond milk, olive oil, vanilla extract, and coconut sugar. Whisk to combine.
• Add the remaining ingredients: all-purpose flour, baking powder, cinnamon, salt, shredded carrots, and dried raisins.
• Using a rubber spatula, stir the ingredients until just combined.
• Divide the batter evenly into the paper liners.
• Bake the muffins on the center rack of the oven for about 35-45 minutes at 350°F (180°C) until a pick inserted in the center of the muffins comes out clean.
• Let them cool for 5 minutes in the pan, then transfer them to a cooling rack and cool for a few hours to enjoy their best texture.

Notes

Note 1: Not chunky applesauce, you must use smooth applesauce for this recipe.

Note 2: Any plant-based milk can be used, such as coconut milk, oat milk, or soy milk.

Note 3: Any oil can be used, but light-flavor oil works best.

Note 4: Any crystal sweetener like sugar, or brown sugar works. Do not use maple syrup, they won’t bake well in the center. You can skip the sugar for a no sugar added recipe, but they won’t taste very sweet only with applesauce.

Note 5: You can swap the all-purpose flour for white spelt flour or white wholewheat flour. I didn’t try all-purpose gluten-free flour and can’t guarantee it will deliver the same texture. The recipe won’t work with almond flour, oat flour, or coconut flour.

Note 6: You can also use chopped walnuts or pecans.

Storage: You can store the muffins in a cake box in the fridge for up to 4 days or freeze them.

Share on Facebook Pin Recipe

Nutrition

Serving: 1muffin | Calories: 153kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 157mg | Potassium: 158mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1795IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg | Magnesium: 16mg | Phosphorus: 25mg | Zinc: 1mg

Ingredients and Substitutions

You only need a few ingredients for this recipe, here’s how to pick them.

• Unsweetened Applesauce – It provides moisture and natural sweetness. Smooth applesauce is essential for the right texture.
• Unsweetened Almond Milk – For moisture. Other plant-based milks like coconut, oat, or soy milk work well.
• Light Olive Oil – For even more moisture and healthy fats. Any light-flavored oil can be used.
• Vanilla Extract – To enhance the overall flavor.
• Coconut Sugar – For sweetness. Any crystal sweetener like regular sugar or brown sugar will work. Skipping it will result in less sweet muffins and the top will not be the same slightly crispy.
• All-Purpose Flour – White spelt or white whole wheat flour are good substitutes. Gluten-free all-purpose blends might work, but almond, oat, or coconut flour won’t.
• Baking Powder – Helps the muffins rise.
• Cinnamon – For warm, spicy flavors.
• Shredded Carrot – To add moisture, sweetness, and texture.
• Dried Raisins – They bring sweetness and chewiness. Chopped walnuts or pecans are great alternatives or even dried cranberries.

How to Make Applesauce Carrot Muffins

This is a really easy recipe to whip up, here’s how in a few pictures.

Combine the dry ingredients in a mixing bowl with a whisk.

Incorporate all the dry ingredient and stir the batter with a spatula.

Stir until just combined and pour the batter in a muffin pan lined with muffin cups.

Bake the muffins on the center rack of the oven for about 35-45 minutes at 350°F (180°C).

Carine’s Baking Tips

• Nut and Raisin Combo – Use a mix of dried raisins and chopped nuts for varied texture and flavor.
• Carrot Texture – Pulse the carrots in a food processor for finer bits, enhancing the texture.
• Muffin Liner Prep – Spray liners with oil to prevent sticking, even with paper cups.
• Even Batter Distribution – Use an ice cream scoop for consistent muffin sizes.
• Cooling Time – Allow muffins to cool fully for optimal texture.
• Center Rack Baking – Bake on the center rack for even heat distribution.
• Pick Test Accuracy – Ensure the pick comes out completely clean to avoid underbaked centers.
• Cupcake Version – Add coconut frosting to turn these into delicious cupcakes.
• Sugar Adjustment – Adjust the amount of coconut sugar to your preferred sweetness.
• Spice Variation – Add a pinch of nutmeg or ginger for extra flavor.

More Muffin Recipes

Quinoa Muffins

Banana Yogurt Muffins

Mixed Berry Muffins

Lemon Yogurt Muffins