Whole Wheat Carrot Muffins

Carrot Muffins

Whole Wheat Carrot Muffins
From 100 Days of Real Food

I’ve been keeping these from you for far, far too long.  But I have a good excuse: I didn’t like them very much.  At first, that is.  To be perfectly honest, these did not rock my world fresh out of the oven.  But they aren’t awful by any means, so I decided rather than being wasteful, I’d freeze them and hopefully remember to eat one every once in a while.  The day finally came when I was pressed for time on my way to work and grabbed one of these straight from the freezer and tossed it into my bag.  Boy was I in for a treat around 10:30 when I decided to give it a whirl.  Deeeelish!  Once thawed, the muffin top becomes super moist and almost gooey.  The flavors are brighter and the overall muffin eating experience is better.  They were so good that I made a replacement batch once they were gone and actually took the time to photograph them!  So here they are, for your freezing, thawing and eating enjoyment!


  • 1.5 cups (6oz) whole wheat flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup butter (1 stick), softened to room temperature
  • 1/2 cup honey
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 3/4 cup carrot shreds (the easiest way to shred them is with a cheese grater)


  1. Preheat oven to 350 degrees.
  2. Line a 12-muffin muffin pan with paper or foil liners.  Set aside.
  3. In a medium bowl whisk together flour, baking soda, cinnamon, ginger and salt.  Set aside.
  4. In a large bowl (or the bowl of a stand mixer), beat together butter, honey, egg and vanilla on medium speed.
  5. Turn the speed down to medium-low and slowly add the flour mixture, beating until well combined.  The batter will still  be pretty thick.
  6. Fold in the applesauce and carrots using a wooden spoon or rubber spatula.
  7. Divide batter across 12 muffin cups.  Bake 22-24 minutes, until tops are golden brown and a toothpick inserted in the center comes out clean.

Makes 12 muffins.

Note: To freeze, leave them in their muffin liners and allow to cool.  Then take a square of plastic wrap, place the center over the top of the muffin, pull down and pinch the wrap together on the bottom and then twist.  Repeat with remaining muffins.  Then just toss them all in a tupperware or, in my case, the door of the freezer.  They’re not perfectly air-tight, but I eat them within 2-3 months and they don’t seem to get freezer-burned in that time.

Related Posts Plugin for WordPress, Blogger...

7 Responses to Whole Wheat Carrot Muffins

  1. Gayle Anthony says:

    These look great! Surprised you didn’t like them warm out of the oven? I’m going to give it a whirl and let you know. Thanks!

    • Honeymoon Kitchen says:

      They’re not bad fresh, by any means. They’re just not, as we say around here, “blog-worthy.” But the freezer version was life changing. It’s just SUCH an easy and tasty snack, and if I toss one in my bag around 7am, it’s always thawed in time for my snack at 10:30.

  2. Art says:

    Thanks ffor finally writing about > Whole Wheat Carrot Muffins | Honeymoon Kitchen < Loved it!

  3. I’m really impressed together with your writing talents and also with the structure for your blog.
    Is that this a paid subject or didd you modify it your self?
    Anyway stay up the nice high quality writing, it is
    rare to peer a nice blig like this one thes days..

  4. I’m really impressed tolgether with your writing talents and also
    with the structure for your blog. Is that this a paid subject or ddid you
    modify it your self? Anyway stay up the nice high quality writing, it is rare to peer a nice blog like this one these days..

  5. Earle says:

    Hurrah, that’s what I was looking for, what a data!
    present here at this blog, thanks admin of this web site.

  6. Nice post. I used too be checking constantly this blog and I am impressed!
    Extremely helpful nformation particularly the closing phase 🙂 I maintain such
    info much.I used to be looking for this particularr info for
    a long time. Thank you and best of luck.

Leave a Reply

Your email address will not be published. Required fields are marked *