Applesauce Carrot Muffins

Don't worry, ads are not going to appear on your printed document!

5 from 2 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

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

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/applesauce-carrot-muffins/ or scan the QR code here ➡️

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 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)

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, 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.

Nutrition