100% Whole Wheat Carrot-Applesauce Muffins (Adapted From 100 Days of Real Food)
A healthy whole wheat muffins sweetened with applesauce.
Servings 12
Calories 156kcal
Ingredients
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter 1 stick, softened
- 1 egg
- ½ cup date syrup or ½ cup honey, pure maple syrup, etc.
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened applesauce use peeled & cored, or organic
- 1 cup shredded carrots
Instructions
- Mix dry ingredients (flour, baking soda, cinnamon, salt) together in a bowl.
- In a separate bowl (or using a handheld or stand mixer), whip the butter until smooth and creamy
- Mix the egg, date syrup, and vanilla into the butter until smooth.
- Starting with 1 cup, add dry ingredients to wet ingredients. (The batter is super thick right now – doesn’t look anything like your typical carrot cake batter!)
- Fold the applesauce and shredded carrots into the batter until combined.
- Divide batter into 12 muffin cups. (I highly recommend silicone liners, but you could probably use paper, foil, or a greased muffin tin.) *These muffins don’t really grow while they’re cooking, so you can either make 15 medium muffins, or 12 overstuffed muffins. They won’t explode everywhere!
- Bake for 22-24 minutes on 350 degrees F.
Nutrition
Calories: 156kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 262mg | Potassium: 152mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2046IU | Vitamin B1: 0.1mg | Vitamin B2: 0.1mg | Vitamin B3: 1mg | Vitamin B5: 0.2mg | Vitamin B6: 0.1mg | Vitamin B12: 0.05µg | Vitamin C: 1mg | Vitamin D: 0.1µg | Vitamin E: 0.5mg | Vitamin K: 3µg | Calcium: 18mg | Copper: 0.1mg | Folate: 12µg | Iron: 1mg | Manganese: 1mg | Magnesium: 26mg | Phosphorus: 72mg | Selenium: 11µg | Zinc: 0.5mg | Choline: 19mg