• Charlotte

Apple-Carrot Muffins

If Adrien is definitely the baker at home, I can hold my own at making muffins.

These muffins are very moist thanks to the apple sauce. And because there are made with carrots and pecans, I like to pretend there are somewhat healthy... ;)


Yield: 1 dozen muffins


  • 2 cups flour - you can use a mix of white and whole wheat

  • 2 tsp baking powder

  • 1 ½ tsp baking soda

  • 1 tsp salt

  • 2 tsp cinnamon

  • 1 cup brown sugar

  • 3/4 cup vegetable oil

  • 3 eggs

  • 1 cup apple sauce

  • 2 cups finely shredded carrots

  • ½ cup chopped pecans


  1. Preheat the oven to 425° F and lightly spray muffin pan with oil or place muffin liners.

  2. Add the oil, eggs and apple sauce to a large mixing bowl, and whisk until combined. Set aside.

  3. To a medium bowl, mix together the dry ingredients -the flour, baking powder, baking soda, salt, cinnamon and brown sugar.

  4. Slowly scoop the dry mixture into the wet mixture, and stir until just combined.

  5. Fold in the shredded carrots and chopped pecans.

  6. Spoon batter into prepared muffin pan filling each tin 3/4 of the way full. Bake for about 12 to 15 minutes at 425° F. A toothpick should come out mostly clean. Cool in pan for 5 minutes. Transfer to a cooling rack until completely cool.


Brush the top of the muffins with melted butter, and dip into white sugar.

If you bake these beauties at home, don't forget to share and use the hashtag #onthel00kout so we can have a peek at your baking! :)