Make a batch on the weekends and throw them in the lunchbox each day for a healthy, sweet snack. These hearty, mildly-sweet muffins made with whole wheat flour are a muffin you can feel good about. We taught them at our baking classes in 2019 and kids gobbled them up!
Carrot Applesauce Lunchbox Muffins
Makes 24 mini muffins
Ingredients: 1 ½ cups whole-wheat flour
1 ½ teaspoons cinnamon 1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt 2 eggs ⅔ cup brown sugar 4 tablespoons butter, melted 1 cup unsweetened applesauce
½ cup grated carrot
Directions: 1. Preheat oven to 350 degrees F. Generously spray mini muffin pans with cooking spray or line with paper liners. 2. Stir the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. 3. In another bowl, whisk eggs. Mix in the brown sugar, then add melted butter and applesauce. Stir in grated carrot. 4. Pour applesauce mixture over flour mixture, and stir until all the flour is mixed in. 5. Spoon batter into muffin cups, filling each one about two-thirds full. 6. Bake muffins for 15-20 minutes, or until light brown.
-Recipe Source: “Baking Class” by Deanna F. Cook