Whole wheat carrot applesauce mini muffins

These mini muffins are made with whole wheat flour, applesauce, maple syrup, and grated carrots and are a fun size for the little ones in your life.

 

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Everyone in our house enjoys a good muffin, but there's something about mini muffins that make them extra special for little kids. My kids helped to make this batch of muffins and they definitely helped to eat them all up, too!

I've made so many muffins over the years and especially the past couple of years because my kids love them and they are an easy way to introduce more vegetables into their diet sometimes.

These ones I packed with grated carrots, making them a great way to get your family some extra veggies! They remind me a bit of carrot cake flavors. 

The warm spices and applesauce along with maple give them a lovely autumn flavor, but they are delicious for anytime of the year.

These whole wheat carrot applesauce muffins are great for quick breakfasts and snacks on the go. I served these with hard boiled eggs and fruit for breakfast and we all enjoyed that. 

I also love to take muffins along to the playground or to have for lunchboxes. They make the perfect after school snack or accompaniment to a cup of hot tea or coffee.

Give these muffins a try! They are perfect for people of all ages.

Yield: 24 mini muffins

Author: Amy (Savory Moments)

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Whole Wheat Carrot Applesauce Mini Muffins

These mini muffins are made with whole wheat flour, applesauce, maple syrup, and grated carrots and are a fun size for the little ones in your life.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/4 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1 large egg
• 1/2 cup pure maple syrup
• 2 tablespoons olive oil, plus more for greasing pans
• 1 cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 cup lightly packed finely grated carrots

Instructions:

1. Preheat the oven to 350 degrees. Lightly grease two mini muffin pans (or use mini liners).
2. In a large bowl, whisk together the whole wheat flour through nutmeg.
3. In a medium bowl, whisk together the egg through vanilla. Stir the wet ingredients into the dry until just combined. Fold in the carrots.
4. Spoon the batter evenly into the muffin tins. Bake for 10-12 minutes, until golden and springy to the touch.
5. Let cool and then remove from the pans. Serve warm or at room temperature. Store in an airtight container for 2-3 days.

Notes:

You can make 12 regular sized muffins as well. Increase the baking time to about 16-18 minutes.

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This post was originally published in 2019 and has been updated in 2023 with new text and more to improve reader experience.

Check out these other muffins made with vegetables:

Whole Wheat Kale Applesauce Toddler Muffins

Banana Spinach Oat Blender Muffins

Whole Wheat Blueberry Zucchini Muffins

Chocolate Beet Mini Muffins

Chocolate Chip Zucchini Banana Muffins