Applesauce Carrot Cake Muffins Food

CARROT & APPLESAUCE MUFFINS

Steps:

• Combine Cake Mix, Applesauce, Egg, Sugar, and Cinnamon in a mixing bowl until well blended.
• Spoon into lined muffin tin.
• Top with chopped nuts.
• Bake for 17 - 20 minutes in 350 degree oven.
• Cool, serve.

APPLESAUCE CARROT CAKE MUFFINS

Steps:

• Preheat oven to 350°F. Line a muffin pan with six paper liners.
• Finely shred carrots and chop well to eliminate any large pieces.
• In a large bowl or stand mixer, beat together applesauce, vegetable oil and sugars until fully combined. Mix in egg and vanilla, followed by carrots. Scrape the bowl as needed. Add remaining dry ingredients, mixing well until no streaks remain.
• Divide mixture evenly between prepared paper liners, adding 1 heaping large cookie scoop per liner. Liners should be nearly full.
• Bake for 20-22 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs.
• Cool in pan for several minutes before removing to a wire rack to cool completely.
• Store in an airtight container for up to several days.

CARROT CAKE BREAKFAST MUFFINS (PALEO, GF)

Steps:

• Preheat the oven to 350 degrees.
• Line a 12 cupcake pan with muffin tins.
• Grate 5 large carrots. This should equal 1 1/2 cup of packed shredded carrots. Put this amount in a small bowl and set it aside.
• In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg with a fork. Set the bowl aside.
• In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
• Put bowl 1 into bowl 2 and mix with an electric mixer.
• Fold in the shredded carrots.
• Bake for 30 minutes- switching the direction of the tray half way through.

CARROT CAKE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Toast them in the oven until crisp and fragrant, about 8 to 10 minutes. Set a timer and do not walk away from the nuts during the last few minutes of baking (this is when nuts love to burn). Transfer to a cutting board and roughly chop. Set aside 1/4 cup for the muffin batter. Finely chop the remaining nuts and save for sprinkling on top.
• Increase the oven heat to 400 degrees F. In a large mixing bowl, stir together the white whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Add the carrots, golden raisins, and reserved 1/4 cup chopped nuts. With a spoon or flexible spatula, gently fold to combine.
• In a medium mixing bowl, whisk together the almond butter, applesauce, and honey until smooth. Whisk in the eggs, milk, and vanilla. Add to the carrot and flour mixture. With a wooden spoon or spatula, fold and stir very gently by hand, stopping as soon as the flour disappears.
• Coat a standard 12-cup muffin pan with nonstick spray or line with paper liners. Fill each about three-quarters of the way with batter. (If you have some extra batter, resist the urge to overfill the muffin cups; you can bake the extra as soon as the first batch is out). Bake the muffins for 14 to 16 minutes, or until the muffins are domed, light golden on top, and a toothpick inserted into the center of each comes out clean. Place the pan on a cooling rack and let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to cool completely (do not leave the muffins in the pan for longer or they can become too soggy as they start to steam).
• For the cream cheese frosting: In a medium mixing bowl, place the cream cheese, powdered sugar, vanilla extract, and lemon zest (if using). With an electric mixer on low speed, beat until the powdered sugar begins to incorporate, then increase the heat to medium and continue to beat until smooth and creamy. Frost the cooled muffins and sprinkle with the remaining finely chopped walnuts.

APPLESAUCE CARROT CAKE

Steps:

• In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
• In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
• Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
• Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.

VEGAN CARROT CAKE MUFFINS (WHOLE WHEAT)

Steps:

• Preheat oven to 350.
• In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. The batter will be pretty wet because of all the applesauce - don't worry.
• Spoon the mixture into a non-stick or sprayed muffin pan. Bake 25 minutes - fork check near end to make sure they are done!

CARROT CAKE MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with muffin liners. Spray liners with cooking spray.
• Using the small grate on a box grater, grate the carrots to make 1 cup of finely grated fresh carrots. Note: I do not advise using packaged pre-shredded carrots.
• In a large bowl, add the flour, cinnamon, baking powder, baking soda, and salt. Whisk to combine.
• In a medium bowl, add the pineapple, brown sugar, applesauce, butter, egg, and vanilla. Whisk to combine.
• Add the wet ingredients and the grated carrots to the dry ingredients. Mix just until no large clumps of flour remain. Do not over mix.
• Pour the batter into the muffin liners.
• Bake for 21-23 minutes. Cool 5 minutes before serving.

CARROT MUFFINS

Steps:

• Heat oven to 400°F.
• Combine first 4 ingredients; set aside. Whisk egg and oil in large bowl until blended. Stir in applesauce, brown sugar and 1/2 tsp. vanilla. Add dry ingredients; stir just until moistened. Stir in carrots.
• Spoon into 12 muffin pan cups sprayed with cooking spray.
• Bake 15 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. Remove to wire racks; cool completely.
• Mix reduced-fat cream cheese, powdered sugar and remaining vanilla until blended; spread onto muffins.

CARROT APPLESAUCE MUFFINS

Steps:

• Preheat oven to 375 F
• Chop carrots in a food processor. Remove from food processor, squeeze to remove excess water and then measure so you have 1.5 cups. (Should take about 3/4 pound of carrots).
• In a food processor, combine finely chopped carrots, oil, maple syrup, egg, applesauce and vanilla and process until well combined.
• Add flour, flax, baking soda and cinnamon and process to mix.
• Add any mix-ins if using and pulse a few times.
• Scoop into 12 greased muffin tins and bake 20 minutes or until a toothpick inserted into center comes out clean.

HEALTHY CARROT CAKE MUFFINS (LOW SUGAR, SO GOOD)

Steps:

• Preheat the oven to 350 degrees F and coat a 24-cup mini muffin tin with nonstick spray.
• Add all ingredients to a medium bowl and stir together to combine thoroughly but gently.
• Add a heaping 1 tablespoon of the batter to each prepared muffin cup and bake 18-22 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.
• Remove from oven, cool in the pan for 2 minutes, and use a paring knife to loosen the edges as needed. Tilt in the pan to allow air to circulate underneath or transfer to a wire rack to cool.
• Serve warm, at room temp, or chilled.

VEGAN CARROT CAKE MUFFINS

Steps:

• Heat your oven to 350°F/175°C. Spray a muffin pan with nonstick cooking spray.
• Add flour, baking soda, cinnamon, nutmeg, and salt to a medium bowl; stir to combine. Set aside.
• In a food processor, add the carrots. Pulse until broken down into large pieces. Add coconut sugar, vegetable oil, applesauce, chia seeds, milk, and vinegar. Pulse again until carrots are broken down to grated texture.
• Pour the ingredients from the food processor into the flour mixture. Stir until just combined (be careful not to over mix). Divide batter evenly between muffin containers.
• Bake for 20 to 22 minutes. Insert a tester in the middle of one of the cupcakes to make sure it comes out clean. When done, remove from oven and cool for 5 to 7 minutes before transferring to a rack to cool some more.
• Make cream cheese drizzle by placing vegan cream cheese in a microwave-safe bowl with maple syrup. Microwave for 30 seconds. Stir the cream cheese and maple syrup together. Add the vanilla and peanut butter powder and stir until you get a spreadable consistency. Drizzle over the top of each muffin.
• Store muffins in an airtight container in the fridge for up to a week. You can freeze these muffins for up to two months.

WHOLE-WHEAT CARROT APPLESAUCE MUFFINS

Steps:

• Preheat your oven to 350 degrees F. Line a muffin pan with paper, foil, or silicone liners, and set aside.
• In a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt.
• In a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. Turn the speed down and slowly add in the flour mixture until well combined. The batter will be fairly thick at this point.
• Using a spatula, carefully fold in the applesauce and carrots (I used a cheese grater to shred the carrots). Divide the batter evenly among the muffin cups. Bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top. Enjoy!

APPLESAUCE HEALTHY CARROT CAKE MUFFINS RECIPE

Steps:

• Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
• Mix the eggs, applesauce, honey, mashed banana, almond milk, coconut oil, and vanilla extract together in a bowl.
• In a second bowl mix all the dry ingredients; flour, oats, carrots, coconut, baking soda, salt, and spices.
• Mix the wet and dry ingredients together.
• Fill the muffin tins and bake for 18-20 minutes.