Don’t you love a healthier version of something you love??

Well, when I stumbled across this recipe in the 100 Days of Real Food book, I KNEW it would be a winner! My kids love muffins, but I don’t love all of the refined sugar and stuff that usually comes in them. So I made this one day, filled it with an added goodness of zucchini and with fingers crossed, gave them to my kids…


These are always well received by every. single. member. of my household. Boom. 

So without further ado…

Carrot Applesauce Muffins

Carrot Applesauce Muffins


  • 3 cups whole wheat flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup butter (2 sticks)
  • 1 cup honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 drop cinnamon essential oil
  • 1 drop ginger essential oil (or you can sub out for 1 tsp ground ginger)
  • 2 cups unsweetened applesauce
  • 1.5 cups peeled and grated carrots


  1. Preheat oven to 350 degrees F. Line your muffin tin with cupcake liners (or grease them WELL with coconut oil).
  2. In a medium bowl, combine the flour, baking soda, salt and ground cinnamon, ground ginger (if using) - set aside.
  3. Using a stand mixer, mix together butter, honey, eggs, and vanilla. Add in cinnamon oil and ginger oil. Slowly add the flour mixture on low, until well combined. The batter will be fairly thick at this point.
  4. Carefully fold in applesauce and carrots with a rubber spatula.
  5. Spoon batter evenly among your cupcake pan and bake for 15-20 minutes, or until a toothpick inserted into the center, comes out clean. (For mini muffins, min were perfectly done at 15 minutes)
  6. Let muffins cool in a wire rack - enjoy!
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 Yes, these are delicious, and no, you won’t feel bad about making them for your kids to eat whenever! In fact, all of my kids had 1 (or two mini muffins) along with their breakfasts today!

*UPDATE* I recently made these by adding shredded zucchini and they still tasted the same. Another great way to sneak in those veggies for you or your picky eater! Simply use a hand grater and shred 1 medium peeled zucchini, wring out as much excess water as you can, and add into the batter at the same time you add the carrots. Voila!