Applesauce Carrot Breakfast Muffins
Applesauce Carrot Breakfast Muffins are healthy with no refined sugar, but loaded with flavor. A perfect option for breakfast, snacks, or packed lunches.
Servings: 12 muffins
Ingredients
- ½ cup salted butter, softened
- ½ cup pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce
- 1 cup unbleached all purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1½ teaspoons cinnamon
- ½ teaspoon salt
- 1 cup finely shredded carrots, not packed
Instructions
- Preheat oven to 350°F and line a 12 cup muffin pan with paper liners or grease it well with nonstick cooking spray.
- In a stand mixer or with a hand beater, beat the softened butter until creamy.
- Then mix in the egg and vanilla extract.
- Add the maple syrup and applesauce and mix until fully combined. The batter will look lumpy and that's ok.
- Add the dry ingredients: all purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Mix just until it is all combined.
- Fold in the shredded carrots.
- Using a large scoop, fill muffin cups ¾ full. There is enough batter to make exactly 12 muffins.
- Bake muffins for 20-22 minutes or until a toothpick inserted in center of muffin comes out clean.
- Let cool in pan for 5 minutes then remove to wire rack to cool completely.
Nutrition
Serving: 1 muffin | Calories: 179kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 273mg | Potassium: 118mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2048IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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