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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

 

Ingredients:

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

Instructions:

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!

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