Absolutely, give it a try! They won’t be quite as absorbent as more starchy types of flour, but this should work. Let us know how it goes!

First, have you checked with a thermometer to make sure your oven is up to temp? Overfilled muffin cups are a common culprit that will lead to longer bake times, as will baking at a lower temperature than what’s called for.

If you try the recipe again, be sure to only fill the cups by about 2/3, and increase the bake time in 5-minute increments beyond what’s called for in the recipe to account for the extra moist ingredients. Check periodically and keep baking until they’re cooked. There isn’t really a way to save muffins that haven’t cooked all the way through once you’ve let them cool – I’m afraid you’ll have to toss those.

If they start to brown too quickly on the outside but they’re still raw inside, you can cover the tops with foil. Check with a cake tester or a toothpick inserted in the center of a muffin in the center of the pan for doneness- a moist carrot cake-style muffin is done when the tester comes out with just a few crumbs clinging to it.

Since both carrots and applesauce contain a lot of moisture, but the liquid contents can vary when you’re working with produce, squeezing the excess liquid out of your grated carrots in a kitchen towel or paper towels and then tossing with flour before adding to the batter can also help.

Wishing you the best of luck if you try your recipe again! Applesauce and carrot sounds like a delicious combination.

If you notice this right away when you take them out of the pans, you can put them back in the pan and bake for 5-10 more minutes. Muffins that have already cooled can be put in the oven or toaster oven to firm up. But ideally, follow your instructions closely, monitor your oven’s temperature, and check with a tester before removing from the oven for better results with the next batch!

As Wheezybz says LSA, a bit of extra flour to coat the berries, not from the recipe.

I’m sure it needs to be additional flour. The measured flour has to be used up in making the muffin batter.

I find that measuring can be more complex because of different measurement bases – for instance in Australia a Tablespoon is 20 ml but I know many places use 15ml Tablespoons, and that can be a significant change in proportions that not everyone looks for.

Thanks for the tips, though – could save some future muffins for me!