Applesauce Filled Carrot Muffins

Looking for a new healthy grab and go breakfast idea that the kids will love? Try these Applesauce Filled Carrot Muffins. Not only do they taste great, they are loaded with carrots, filled with applesauce, and topped with a cream cheese and Greek yogurt combo for the frosting!

I am sure you have had some version of carrot cake in your life. Carrots are naturally sweet so they make a great choice to add in baked goods. Although you may only think of these during the Spring, these are a great choice all year long. These carrot muffins are just sweet enough and really do make a great breakfast, snack, or even a dessert idea. The kids were happy with these as a nice surprise in their lunchbox, too.

Healthy Applesauce Filled Carrot Muffins

Nutrition Tip: Carrots have a higher natural sugar content than most vegetables. That’s why they make a great snack or addition to baked goods.

Do your kids like to help you bake or cook? Then this recipe is a great choice to have them participate in, too. The kids will love helping fill these carrot muffins with the applesauce pouches.

Key Ingredients for these Applesauce Filled Muffins

  • Carrots
  • All Purpose & Whole Wheat Flour
  • Milk
  • Cream Cheese
  • Greek Yogurt
  • Applesauce

Health Benefits of Carrots

Most of us know that carrots are loaded with Vitamin A. This vitamin is a power house when it comes to benefits for our vision and skin. Vitamin A also helps to rid our bodies of toxins. Carrots also contain beta-carotene which helps slow our cells down from the aging process. These sweet vegetables also have some cancer fighting properties along with magnesium, Vitamin C, and potassium.

carrot muffins

How to make these Applesauce Carrot Muffins

First preheat the oven to 400F. Line a 12 cup muffin tin with liners and set aside.

Mix the sugar and butter in a large bowl until soft. Then add in the egg yolks and mix until well combined. Set aside.

Next beat the egg whites in a separate bowl until soft peaks form. Set aside

Combine the all-purpose flour, whole wheat flour, baking powder, cinnamon and salt in large bowl. Add ½ the dry ingredients to the butter mixture and stir to combine. Stir in ¼ cup milk. Add the remaining dry ingredients and stir to combine. Stir in remaining ¼ cup milk. Gently fold in the carrots and beaten egg whites.

Spoon batter into muffin cups. Bake 18-22 minutes, or until toothpick inserted into muffin comes out clean. Remove from muffin tin and cool.

For the Cream Cheese Greek Yogurt Frosting

Combine the cream cheese, yogurt and honey. Transfer to a piping bag or plastic bag with a cut corner and refrigerate.

Once the muffins are cool, use a melon baller inserted into the top of muffins to scoop out about 1 Tbsp. from inside. Fill the holes with the applesauce or pureed fruit. Pipe the cream cheese mixture to cover the holes. Enjoy!

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applesauce filled carrot muffins with a Greek Yogurt frosting

Applesauce Filled Carrot Muffins

Christine Pittman
Kids will love helping fill these carrot muffins with applesauce for a fun breakfast, dessert or snack!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast & Brunch, Snacks
Servings 12 servings
Calories 216 kcal

Ingredients
  

  • 3/4 cups sugar
  • 6 tablespoons unsalted butter softened
  • 2 large eggs whites and yolks separated
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk divded
  • 2 carrots peeled, shredded
  • 4 ounces light cream cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tablespoon honey
  • 2 applesauce pouches

Instructions
 

  • Preheat oven to 400F. Line 12 cup muffin tin with liners and set aside.
  • Mix sugar and butter in large bowl until soft. Add egg yolks and mix until well combined. Set aside.
  • Beat egg whites in separate bowl until soft peaks form. Set aside
  • Combine all-purpose flour, whole wheat flour, baking powder, cinnamon and salt in large bowl. Add ½ dry ingredients to butter mixture and stir to combine. Stir in ¼ cup milk. Add remaining dry ingredients and stir to combine. Stir in remaining ¼ cup milk. Gently fold in carrots and beaten egg whites.
  • Spoon batter into muffin cups. Bake 18-22 minutes, or until toothpick inserted into muffin comes out clean. Remove from muffin tin and cool.
  • Meanwhile, combine cream cheese, yogurt and honey. Transfer to a piping bag or plastic bag with a cut corner and refrigerate.
  • Once muffins are cool, use melon baller inserted into top of muffins to scoop out about 1 Tbsp. from inside. Fill holes with pureed fruit. Pipe cream cheese mixture to cover hole.

Nutrition

Calories: 216kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 48mgSodium: 261mgPotassium: 140mgFiber: 2gSugar: 16gVitamin A: 1987IUVitamin C: 1mgCalcium: 106mgIron: 1mg
Keyword applesauce, carrot, greek yogurt, muffins
Tried this recipe?Let us know how it was!

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