Applesauce Muffins with Oats and Carrots

Applesauce carrot muffin in parchment paper next to muffins, napkin, and knife.

These easy muffins use applesauce in place of refined sugar and have extra nutrition from oats, carrots, and flaxseed. They're the perfect breakfast or snack for kids and adults!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 144kcal

Author Lizzie Streit, MS, RDN

Ingredients

1 cup unsweetened applesauce
¼ cup maple syrup
¼ cup avocado oil
1 egg
2 teaspoons vanilla extract
1 cup finely grated carrots from 2 medium carrots
1 cup whole wheat flour flip to metric measurements for weight
½ cup rolled oats
¼ cup flaxseed meal
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350℉/175℃. Line a muffin tray with paper liners. Alternatively, you can use silicone liners or a silicone pan.
In a large bowl, whisk the applesauce, maple syrup, avocado oil, egg, vanilla extract, and carrots.
In a separate bowl, stir together the whole wheat flour, oats, flaxseed meal, baking soda, cinnamon, ginger, and salt with a fork or whisk to combine. Add the dry ingredients to the bowl of wet ingredients. Mix with a rubber spatula until just combined.
Spoon the batter into the prepared muffin pan, dividing it evenly among the cavities. Each cavity will be filled almost to the top.
Bake for 20 to 24 minutes until a toothpick inserted in the center of the muffins in the middle of the pan comes out clean.
Enjoy warm or let cool and store for later!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Notes

Store leftovers in an airtight container on the counter (away from sunlight) for up to 2 to 3 days. The muffins get even moister over time, so to prolong storage, you can keep the container in the refrigerator for up to 5 days.
To freeze, let the muffins cool then wrap each one in plastic wrap or parchment paper. Transfer to a freezer-safe container or bag, sealing and removing as much air as possible. Freeze for up to 3 months. Thaw in the fridge or on the counter. To quickly thaw in the microwave, remove the plastic wrap or parchment, place on a microwave-safe plate, and warm in 20-second intervals on high.

Nutrition