Kids will love helping fill these carrot muffins with applesauce for a fun breakfast, dessert or snack! The cream cheese & Greek yogurt combination for the frosting offers a sweet, but not too sweet, flair.

Recipe created by Christine Pittman in partnership with Produce for Kids.

Applesauce-Filled Carrot Muffins
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Servings 12 Prep Time 10minutes
Cook Time 25minutes
Servings 12 Prep Time 10minutes
Cook Time 25minutes
Kids will love helping fill these carrot muffins with applesauce for a fun breakfast, dessert or snack! The cream cheese & Greek yogurt combination for the frosting offers a sweet, but not too sweet, flair. Recipe created by Christine Pittman in partnership with Produce for Kids.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Carrots have a higher natural sugar content than most vegetables. That's why they make a great snack or addition to baked goods.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Carrots have a higher natural sugar content than most vegetables. That's why they make a great snack or addition to baked goods.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 3/4 cups sugar
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs, whites and yolks separated
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk, divded
  • 2 carrots, peeled, shredded
  • 4 ounces light cream cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tablespoon honey
  • 2 pureed fruit pouches
Directions
  1. Preheat oven to 400F. Line 12 cup muffin tin with liners and set aside.
  2. Mix sugar and butter in large bowl until soft. Add egg yolks and mix until well combined. Set aside.
  3. Beat egg whites in separate bowl until soft peaks form. Set aside
  4. Combine all-purpose flour, whole wheat flour, baking powder, cinnamon and salt in large bowl. Add ½ dry ingredients to butter mixture and stir to combine. Stir in ¼ cup milk. Add remaining dry ingredients and stir to combine. Stir in remaining ¼ cup milk. Gently fold in carrots and beaten egg whites.
  5. Spoon batter into muffin cups. Bake 18-22 minutes, or until toothpick inserted into muffin comes out clean. Remove from muffin tin and cool.
  6. Meanwhile, combine cream cheese, yogurt and honey. Transfer to a piping bag or plastic bag with a cut corner and refrigerate.
  7. Once muffins are cool, use melon baller inserted into top of muffins to scoop out about 1 Tbsp. from inside. Fill holes with pureed fruit. Pipe cream cheese mixture to cover hole.
Nutritional Value
  • Calories 205
  • Fat 8g
  • Protein 5g
  • Carbohydrate 29g
  • Fiber 2g
  • ​Sugar 15g
  • Cholesterol 50mg
  • Sodium 150mg
  • Calcium 46mg
  • Iron 1mg
Tags , , , ,
Servings 12 Prep Time 10minutes
Cook Time 25minutes
Servings 12 Prep Time 10minutes
Cook Time 25minutes
Kids will love helping fill these carrot muffins with applesauce for a fun breakfast, dessert or snack! The cream cheese & Greek yogurt combination for the frosting offers a sweet, but not too sweet, flair. Recipe created by Christine Pittman in partnership with Produce for Kids.

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Katie's Tip

Carrots have a higher natural sugar content than most vegetables. That's why they make a great snack or addition to baked goods.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Carrots have a higher natural sugar content than most vegetables. That's why they make a great snack or addition to baked goods.
Katie is the Official Registered Dietitian of Produce for Kids, mom of three and author of MomtoMomNutrition.com
Ingredients
  • 3/4 cups sugar
  • 6 tablespoons unsalted butter, softened
  • 2 large eggs, whites and yolks separated
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup nonfat milk, divded
  • 2 carrots, peeled, shredded
  • 4 ounces light cream cheese
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tablespoon honey
  • 2 pureed fruit pouches
Directions
  1. Preheat oven to 400F. Line 12 cup muffin tin with liners and set aside.
  2. Mix sugar and butter in large bowl until soft. Add egg yolks and mix until well combined. Set aside.
  3. Beat egg whites in separate bowl until soft peaks form. Set aside
  4. Combine all-purpose flour, whole wheat flour, baking powder, cinnamon and salt in large bowl. Add ½ dry ingredients to butter mixture and stir to combine. Stir in ¼ cup milk. Add remaining dry ingredients and stir to combine. Stir in remaining ¼ cup milk. Gently fold in carrots and beaten egg whites.
  5. Spoon batter into muffin cups. Bake 18-22 minutes, or until toothpick inserted into muffin comes out clean. Remove from muffin tin and cool.
  6. Meanwhile, combine cream cheese, yogurt and honey. Transfer to a piping bag or plastic bag with a cut corner and refrigerate.
  7. Once muffins are cool, use melon baller inserted into top of muffins to scoop out about 1 Tbsp. from inside. Fill holes with pureed fruit. Pipe cream cheese mixture to cover hole.
Nutritional Value
  • Calories 205
  • Fat 8g
  • Protein 5g
  • Carbohydrate 29g
  • Fiber 2g
  • ​Sugar 15g
  • Cholesterol 50mg
  • Sodium 150mg
  • Calcium 46mg
  • Iron 1mg

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