Applesauce Carrot Muffins

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5 from 6 votes

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www.theconsciousplantkitchen.com

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

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Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 153kcal

Author: Carine Claudepierre

Ingredients

1 cup Unsweetened Applesauce (note 1)
¼ cup Unsweetened Almond Milk (note 2)
½ cup Mild-Flavor 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)

US Customary - Metric

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; it 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 all-purpose flour for white spelt flour or white wholewheat flour. The recipe won't work with almond flour, oat flour, or coconut flour. For a gluten-free version, use my gluten-free conversion guide.

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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition