Carrot Applesauce Muffins

Carrot Muffins on a board with pecans and carrots.

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Carrot Applesauce Muffins are a fall baking favorite our whole family loves! Packed with freshly shredded garden carrots and applesauce, cinnamon-spiced, naturally sweetened with real maple syrup, and topped with a buttery pecan streusel that is truly delicious! These are healthier muffins made with no vegetable oil, plus a banana and almond flour for extra protein and nutrition. Easy to make with wholesome ingredients, they're perfect for breakfast, lunchboxes, or a healthy snack!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 180kcal

Author: Meryl Downing

Ingredients

1 cup flour
½ cup almond flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
⅓ cup maple syrup
⅔ cup applesauce
2 Tablespoons butter melted
1 teaspoon vanilla
1 egg
1 banana mashed
2 carrots shredded (about 1 cup packed)

For the Streusel Topping

1 Tablespoon butter melted
3 Tablespoons brown sugar
3 Tablespoons almond flour
⅓ cup pecans chopped

Instructions

Preheat the oven to 375℉.
Add the dry ingredients to a bowl and mix.
Shred the carrots using the regular side of a box grater and mash the banana. Add all wet ingredients to the dry and mix to combine.
Mix together the streusel topping in a small bowl.
Evenly fill 12 paper-lined muffin cups with batter almost full. Sprinkle the topping over each muffin.
Bake for 25 minutes. Allow to cool and serve with butter.

Notes

Carrots - Wash them well, no need to peel.
Don't Open the Oven - Keep the oven door closed for 25 minutes without peeking while the muffins bake. Inconsistent temperature drops from opening the oven door can cause the muffins to sink instead of rise.
Store muffins 1 to 2 days on the counter, 3 to 4 days in the fridge, or freeze for 3 months.

Nutrition