Please reload


Whole Wheat Carrot Mini Muffins

March 13, 2018

These mini muffins are a huge hit with my mini! They’re flavorful but have no refined sugar and are loaded with carrots so they’re perfect for breakfast, lunch, or a snack!


This is a great way to add some extra veggies into your little one’s diet (or your own)!



I like using carrot but you can definitely add other veggies, like zucchini. Just make sure to shred it! I used my Veggie Bullet but you can use a grater if you don’t have one. I hate shredding veggies so the veggie bullet comes in handy for me! It also comes with chopping and spiraizing attachments. They sell other attachments separately but I haven’t added to my collection yet!


I hope you give these mini muffins a try and let me know how your littles like them!




Whole Wheat Carrot Mini Muffins

Makes 24 mini muffins



1 cup whole wheat flour

1 tsp cinnamon

1 tsp baking soda

1/4 tsp salt

3 tbs melted earth balance

1/2 cup pure maple syrup

1/4 cup unsweetened applesauce

1/2 tsp vanilla

3 carrots, shredded


1. Preheat oven to 350 degrees. Lightly grease two mini muffin pans with coconut oil. (I use organic coconut oil spray). 

2. Combine all dry ingredients in a bowl.

3. Combine wet ingredients (not carrots) in a separate bowl. 

4. Add dry ingredients to wet ingredients and stir. 

5. Gently fold in shredded carrots. 

6. Spoon batter into muffin pan and bake for 15-20 minutes or until a toothpick comes out clean!


Make sure you store these muffins in the fridge. You can also freeze them if you want to double the batch!

Please reload

Recent Posts

Please reload

  • White Facebook Icon

©2017 by Plant Based Mama Connecticut. Proudly created with