#2,683: Applesauce Carrot Muffins

As I've mentioned before, I'm always looking for healthier, make ahead, breakfast ideas for my kids.  One thing I love about them being a bit older now, is that they can take care of breakfast all on their own.  But I especially love when they want/ask for something that's more healthy for them in the mornings.  They've been asking for the roasted carrot-orange muffins I made a few weeks ago, and I just wasn't in the mood to roast and puree more carrots.  So I decided to try this recipe out on them instead.  To make it even more appealing, I had one of the kids help me make these too. 

One of my kids wouldn't try these at all, but the other 2 thought they were good.  They were excited to eat them for breakfast, and I was excited they got some fruit AND vegetable in it.  

1 1/2 cups whole wheat flour (I used all purpose flour)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons butter, melted

1/2 cup honey

1 egg, lightly beaten

1 teaspoon pure vanilla extract

1 cup unsweetened applesauce

3/4 cup finely shredded carrots (about 2-3 medium carrots)

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Make a small well in the center of the dry ingredients and add the butter, honey, egg, vanilla, and applesauce.

Stir ingredients together until just combined and there are still some spots of flour remaining.

Fold in the shredded carrots just until combined (don’t overmix or the muffins will be dense).

Distribute the batter evenly among the muffin liners. Bake for 18-20 minutes until a toothpick inserted in the center of a muffin comes out clean.

Remove to a wire rack to cool completely. These muffins freeze wonderfully and keep well if covered at room temperature for 2-3 days.