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Carrot and Applesauce Muffins

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast / Brunch, Snack
Cuisine: American
Keyword: Baking, banana nut muffin, breakfast, snack
Servings: 12 muffins
Calories: 123kcal


  • 2 egg whites
  • 2 tbsp olive oil or coconut oil
  • 1 tsp vanilla extract
  • 1/3 cups agave nectar
  • 8 oz unsweetened organic apple sauce
  • 3 cups chopped carrots
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 cup all purpose flour
  • 1/2 cup oat flour


  • Pre-heat oven to 350 F.
  • Line a muffin pan with parchment cups.
  • In a blender combine all ingredients- start with the wet ingredients so the dry doesn't stick to the bottom.
  • Blend it until smooth and pour the mixture into the muffin cups. The consistency should be thick, but runny enough to be poured with minimal effort.
  • Bake it for 25-30 mins or until a toothpick is inserted in the middle and comes out clean.


Substitution notes:
  • You can use 1 whole egg or 2 egg whites. I use egg whites because it has all the protein and none of the fat and cholesterol.
  • You can use honey, agave nectar, sugar or sugar substitute (for even less carbs). I don't like things to be very sweet, so I only use 1/3 cup of agave. If you like it sweeter, increase the amount. Try the batter for desired sweetness before adding the eggs.
  • To make it gluten free just use all oat flour. I used a mix to give it more body. The oat flour tends to make it more gooey. You can also use all purpose flour if you want a more muffin consistency.


Calories: 123kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 286mg | Potassium: 154mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5351IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg