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Carrot and apple sauce muffins

This recipe for carrot and apple sauce muffins is milk free but it contains eggs. Substituting butter with vegetable oil and apple sauce adds moist to the muffins.


1 1⁄2 c flour (all purpose)
1 c flour (whole grain flour)
1 t salt
2 t nutmeg (grated)
1 t cardamom (ground)
3 egg
2⁄3 c brown sugar (light or dark, firmly packed)
3 c carrot (peeled and grated)
1 c raisin
1⁄2 c sunflower oil
2 orange (optional, zest only)


Preheat the oven to 350°F. Lightly spray muffin tins with cooking spray.

In a large bowl, sift together the flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.

In a medium bowl, combine the eggs, brown sugar, and vanilla, mixing well. Stir in the vegetable oil, applesauce, carrots, raisins, and orange peel. Add to the flour and mix just until incorporated.

Pour into the prepared muffin tins and bake until a tester inserted comes out clean, about 20 minutes.

Cool 10 minutes on a wire rack, then invert and cool completely.

Total time
35 minutes
Cooking time
Preparation time
18 muffin


Use this recipe as base for decorated cupcakes because these muffins are great when frosted. It will make 36 small muffins.


North American cuisine

This recipe has no butter, it is low in saturated fat, dairy free, and suitable for vegetarians and vegans.

easy, bake
treats, snack, dairy free
American food recipes
Food in U.S.A.