Mini Carrot Cake Muffins

As Easter was approaching, I was looking for a healthy, toddler-friendly treat . My sister suggested carrot cake muffins and I knew they’d be perfect. I had been trying to convince Miss M to eat carrots and this a perfect way to hide them in a snack she already loved.

Ingredients

Makes 12 mini-muffins

• 1 cup oat flour (can use gluten free)
• 1/2 cup grated carrot (about 1 small carrot)
• 1/4 cup unsweetened apple sauce
• 1/2 banana, mashed
• 1 egg
• 3 tbsp maple syrup
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt

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Instructions

1. Preheat oven to 350 degrees. Spray mini-muffin tray.
2. Combine dry ingredients: oat flour*, baking soda, baking power, salt and cinnamon and stir.
3. Add in wet ingredients: maple syrup, egg, banana, apple sauce, carrot and vanilla and stir until everything is combined.
4. Spoon batter into muffin tray (I like to use a small cookie scope).
5. Bake for 10-12 minutes or until golden brown on top.
6. Let cool and serve

Note: I make a large batch of oat flour that I keep on hand in an air-tight container.  Simply put large flake oats in the food processor and blend until you reach the desired consistency (about 30 second with some added pulses to get the stranglers).

Happy toddler = happy mom!