Loaded with applesauce and carrots these soft and tender gluten-free 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.
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