Carrot Muffins

This recipe saves calories by substituting equal parts cooking oil with Mott's applesauce.


  • 1 cup Mott’s® Applesauce Cinnamon
  • 1½ cups (8½ oz.) all-purpose flour
  • ½ cup rolled oats (not instant or quick oats)
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp freshly ground nutmeg
  • 4 tbsp (½ stick) unsalted butter, softened
  • ½ cup (3¾ oz.) packed light or dark brown sugar
  • 2 large eggs
  • 2 cups (7 oz.) finely shredded carrots
  • ½ cup coarsely chopped walnuts
  • ¼ cup shredded sweetened coconut
Mott’s Applesauce Cinnamon

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  • Preheat oven to 400˚ and line a standard 12-cup muffin pan with paper liners.
  • Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
  • With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
  • Add the applesauce and eggs, and beat on medium-low speed until the sugar paste breaks up and a loose batter forms.
  • Stir in the carrots, walnuts, and coconut.
  • Gently stir in the flour mixture just until it is incorporated – don’t overmix. The batter will be very thick.
  • Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
  • Bake for about 25 minutes, until the muffins are browning on top.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For a gluten-free version of this recipe, replace 1½ cups all-purpose flour with 1½ cups one-to-one gluten-free baking flour blend or 1½ cups gluten-free multipurpose/all-purpose flour and ¼ teaspoon xanthan gum (check your preferred brand to see if it contains xanthan gum before adding). Then add ¼ cup quinoa flour, gluten-free oat flour, or garbanzo bean flour.
  • Muffins can be stored for up to 3 days in an airtight container at room temperature.

Makes: 12 muffins.