Recipe of the Week: Whole-Wheat Carrot Applesauce Muffins

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family


Whole-Wheat Carrot Applesauce Muffins



  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (We prefer fresh)
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter (1 stick), softened (but not melted)
  • ½ cup honey
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened applesauce
  • ¾ cup carrot shreds (I used a cheese grater)



  1. Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
  2. In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
  3. In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
  4. Using a spatula, carefully fold in the applesauce and carrots. Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!




  • I use the white whole wheat flour
  • I have made them using coconut oil instead of butter – yum!
  • Almond extract in place of vanilla is another fun substitution.
  • I also like to make these into mini muffins – bake for 10-12 minutes – freeze the leftovers – makes a perfect lunch snack!


Recipe: Whole-Wheat Carrot Applesauce Muffins