Loaded with applesauce and carrots these soft and tender carrot cake muffins are the perfect on-the-go breakfast or snack.
Sometimes you need a little snack you can throw in your bag and eat on-the-go, other times you need an easy breakfast option that doesn’t involve eggs or standing over the stove, which is where these muffins come into play. These easy to prepare muffins are a quick breakfast option you can feel good about.
While the over-sized muffin offerings at most bakeries or grocery stores are little more than cupcakes without the frosting masquerading as breakfast, these applesauce carrot cake muffins are filled instead with fresh carrots, unsweetened applesauce, and dried fruit and nuts for a wholesome and nutrient-dense option.
Making a batch requires very little effort, and only one bowl. (The only fiddly bit is grating the carrots which really only takes a minute on a sharp grater. The muffins are sweetened with only applesauce and a drizzle of date syrup, making them much lower in sugar than most muffins and a solid choice for breakfast.
Rest assured though, you’ll find the usual carrot cake suspects in these muffins like plump raisins, chopped nuts and tender shreds of coconut, along with a hint of vanilla, cinnamon and nutmeg. The muffins come out of the oven soft and tender and golden brown.
I’ve made these both in a mini-muffin and regular-sized pan; the mini muffins make a nice addition to a brunch table and are the perfect size for little ones hands, but a bigger muffin makes for a more satisfying serving. Whichever size you decide to make, they’ll keep well for a few days in an airtight container in the fridge or pop them in the freezer if you’d prefer.
Sylvie Shirazi
Yields makes about 15 mini muffins
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- ¼ cup/60g roasted unsweetened cashew butter (smooth)
- ¼ cup/60g roasted unsweetened almond butter (smooth)
- 1/3 cup/80g unsweetened applesauce
- 1 teaspoon/5ml fresh lemon juice
- 2 Tablespoons/30ml date syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1/8th teaspoon fresh grated nutmeg
- Pinch of sea salt
- ½ teaspoon baking powder (use cornstarch-free for paleo)
- 1 large egg
- 2 small carrots/ about 80g shredded on a medium hole grater
- ¼ cup/40g raisins
- ¼ cup/30g walnuts (or use a mix of walnuts and pecans), chopped (plus more to top)
- 3 Tablespoons/22g medium shred unsweetened coconut (also known as flaked coconut, plus more to top)
Instructions
- Preheat the oven to 350°. Line a 24 count mini-muffin or 12 count regular muffin pan with liners.
- In a large bowl whisk together cashew butter, almond butter, applesauce, lemon juice, date syrup, vanilla extract, cinnamon, nutmeg, salt, baking powder and eggs until smooth. Stir in shredded carrots, raisins, nuts and coconut.
- Scoop the batter into the prepared pan using a small cookie dough scoop. Sprinkle tops with a few extra chopped nuts and coconut shreds. Bake until puffed and a cake tester inserted in the center comes out clean (about 15 minutes for mini muffins and about 20 minutes for regular muffins). Transfer to a rack and let cool to room temperature
Notes
Gluten-Free, Grain-Free, Paleo
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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