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Moist Applesauce Carrot Muffin Recipe with Cinnamon

These applesauce carrot muffins are soft, tender, and bursting with warm spice — a favorite inspired by a market treat my son loves. With grated carrot, unsweetened applesauce, shredded coconut and a mix of oat and gluten-free flour, these muffins are hearty enough for breakfast and sweet enough for a snack. Serve them plain or with a smear of nut butter or cream cheese for a comforting bite the whole family will enjoy.

The flavor is close to carrot cake but in an easy muffin form. The oat flour adds heartiness while the spices—cinnamon, nutmeg and a touch of allspice—give depth. The recipe as written is both gluten free and dairy free, but simple substitutions are possible if you need to adapt it.

Applesauce carrot muffins sitting on wooden cutting board.

Ingredient notes

This recipe uses a handful of pantry staples but remains quick and straightforward. Key ingredients to note:

Ingredients for applesauce carrot muffins on a white table.
  • Oat flour — adds a pleasant, slightly nutty flavor and extra structure. You can make oat flour at home by grinding gluten-free oats in a food processor or high-speed blender until fine.
  • Gluten-free 1-to-1 flour blend — use a blend that contains a binder like xanthan gum for best texture. If your blend lacks a binder, results may vary.
  • Non-dairy milk — coconut or oat milk both work well here. If you are not avoiding dairy, replace with regular milk in the same amount. Note that oat flour absorbs moisture as it rests, so the batter may thicken slightly if left to sit.
  • Unsweetened applesauce — use unsweetened applesauce so the muffins don’t become overly sweet.
  • Carrots — grate fresh carrots for the best texture. Pre-shredded carrots from the store are often drier; a food processor will chop them into small pieces, which can change the muffin texture, so hand-grating is preferred.

See the recipe card below for the complete ingredient list and measurements.

Substitutions & variations

  • Not dairy free: use regular milk in the same amount.
  • Vegan option: replace the single egg with 3 tablespoons extra applesauce or one flax egg.
  • No coconut: omit the shredded coconut or swap it for raisins, chopped nuts, or sunflower seeds.
  • Mini muffins: divide the batter into a mini muffin tin and bake 15–18 minutes at the same temperature. Expect about 18 mini muffins.
  • Sugar swap: coconut sugar can replace granulated sugar cup-for-cup.
  • Muffin loaf: double the recipe and bake in a loaf pan at 350°F for 55–60 minutes.

How to make applesauce carrot muffins

This recipe follows the classic muffin method: whisk the dry ingredients, combine the wet ingredients separately, then fold them together briefly. That gentle mixing helps create tender muffins with nicely domed tops and avoids overworking the batter.

Prepare a 6-cup muffin tin with paper liners and set aside.

Gluten free flour, oat flour, sugar, baking powder, salt and spices combined together in a metal mixing bowl.

Step 1: In a large bowl whisk together the oat flour, gluten-free 1-to-1 flour blend, sugar, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined.

Beaten egg in a small metal mixing bowl.

Step 2: Crack the egg into a smaller bowl and whisk until frothy.

Oil, vanilla, milk, maple syrup and applesauce added to a small mixing bowl containing a beaten egg.

Step 3: Add the oil, vanilla, maple syrup, non-dairy milk, and unsweetened applesauce to the beaten egg. Whisk until smooth.

Wet ingredients poured into the dry ingredients into a large metal mixing bowl.

Step 4: Pour the wet mixture into the dry ingredients and fold gently with a spatula for about 10 strokes, just until combined.

Shredded carrots and shredded coconut being added to the mixed muffin batter.

Step 5: Fold in the grated carrots and shredded coconut with about five gentle turns until evenly distributed.

Unbaked applesauce carrot muffin batter topped with a sprinkle of oats in a 6 portion muffin tin.

Step 6: Divide the batter evenly among the 6 lined muffin cups and, if desired, sprinkle a few oats on top for decoration. Let the batter rest in the pan while you preheat the oven to 400°F.

Expert tip

To test for doneness, gently press the center of a muffin. If it springs back, it’s done. If an indentation remains, return the pan to the oven for another 2 minutes and check again.

Applesauce carrot muffins sitting on a table with carrots and apples.

Storage

Store cooled muffins in an airtight container in the refrigerator for up to 3 days. Reheat a single muffin in the microwave for about 15 seconds, or until warm.

To freeze, wrap each cooled muffin individually in plastic wrap, place them in an airtight container or freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

Freshly baked applesauce carrot muffins in a metal baking tin.

More carrot recipes to consider

  • Carrot cake granola on a baking sheet.

    Easy Carrot Cake Granola
  • A sliced carrot cake on a table with cups of coffee and plates.

    Gluten Free Dairy Free Carrot Cake
  • A slice of carrot coffee cake on a white plate.

    Gluten Free Carrot Cake Coffee Cake
  • Closeup of a gluten free carrot cake cupcake topped with cream cheese frosting.

    Gluten Free Carrot Cake Cupcakes

If you try this recipe, please leave a 5-star rating and share your feedback in the comments below.

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Recipe

Applesauce carrot muffins sitting on a wooden cutting board.

Applesauce Carrot Muffins

Gluten free applesauce carrot muffins that are quick to make and ideal for breakfast, lunchboxes, or an on-the-go snack.
Author:
Tiffany
5 from 2 votes
Course:
Breakfast
Cuisine:
American
Prep Time:
10 minutes
Cook Time:
28 minutes
Total Time:
38 minutes
Servings:
6
Calories:
295kcal

Ingredients

  • 3/4 cup Gluten Free 1-to-1 Flour Blend
  • 1/2 cup Gluten Free Oat Flour
  • 1/2 cup Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Nutmeg
  • 1/8 teaspoon Allspice
  • 1 Egg
  • 1/4 cup Olive Oil
  • 1/4 cup Unsweetened Applesauce
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Non-Dairy Milk
  • 1 teaspoon Vanilla
  • 1/2 cup Grated Carrots
  • 3 Tablespoons Sweetened Shredded Coconut

Instructions

  1. Preheat oven to 400°F. Line a 6-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the oat flour, 1-to-1 gluten-free flour blend, baking powder, salt, cinnamon, nutmeg, allspice, and sugar until well combined.
  3. In a smaller bowl, crack and whisk the egg until frothy.
  4. Add the olive oil, vanilla, maple syrup, non-dairy milk, and unsweetened applesauce to the beaten egg. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and fold together with a spatula about 10 strokes, just until combined.
  6. Fold in the grated carrots and shredded coconut about five more gentle turns to distribute evenly.
  7. Divide the batter evenly among the 6 lined muffin cups. Sprinkle oats on top if desired. Allow the batter to rest in the pan while the oven reaches temperature.
  8. Bake 27–29 minutes, until the tops spring back when gently pressed.
  9. Remove muffins from the tin within 10 minutes to prevent soggy bottoms. Serve warm or cool and store.

Notes

Storage: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.

Freezing: Once cooled, wrap each muffin individually, place in an airtight container or freezer bag, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.


Calories: 295 kcal

| Carbohydrates: 43 g
| Protein: 4 g
| Fat: 13 g
| Fiber: 3 g
| Sugar: 24 g
| Vitamin A: 1835 IU

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