Carrot Cupcakes


  • 1½ cups whole wheat flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup honey
  • 1 egg
  • ¼ cup unsalted light butter
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • 2 cups shredded carrots (about 5 carrots)
  • ¼ cup raisins
  • ¼ cup chopped walnuts
  • Cooking spray or paper liners


(1 mini muffin; makes 24 servings)

89 calories; 16 grams carbohydrate; 2 grams fat; 2 grams protein; 2 grams dietary fiber
Average cost for one recipe: $2.76


Preheat the oven to 350° F. In a medium bowl whisk together the flour, cinnamon, baking soda, and salt. In a large bowl mix (preferably with an electric whisk or beaters) the applesauce, honey, butter, egg, sugar, and vanilla together. Then, add flour mixture until well combined. The batter will be fairly thick at this point. Finally, add the carrots, raisins, and walnuts, and stir until everything is well incorporated. Spray a muffin pan with cooking spray or insert paper liners. With a spoon evenly divide batter to muffin pan. Bake for 22 to 24 minutes or until a toothpick comes out clean and muffins are beginning to turn golden brown on top.