Breakfast, cooking with kids, Dessert, School Lunch, snacks

Mini Carrot Cake Muffins

Posted by truefamilyfood on

Carrot cake is my favorite cake. There. I said it. My mom makes this incredible carrot cake that she is famous for. Everyone asks for it for their birthday. I won’t tell her secret (yet), but just know it’s the most tender, moist, sweet thing you’ve ever eaten. She often used to come visit me on my birthday when I was in college and even when I was on my own running WIC clinics or leading cooking classes for the New Orleans Food Bank. My husband used to travel often for work, and it was nice to know my mom would be there with me.

This version is quite a bit sturdier. I use all whole wheat flour to add some fiber for gut health and so that I’m not hungry again in 5 minutes (who has time for that?). I use coconut oil, because I think it adds extra softness at room temperature, but feel free to sub canola or another neutral oil if you don’t keep coconut oil around. If it’s fall when you’re making these, try subbing pumpkin pie spice for the cinnamon for extra festiveness.

Mini Carrot Cake Muffins

Ingredients

1 ¾ cup whole wheat flour 

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ cup melted coconut oil, cooled

2 eggs

½ cup plain applesauce

1 teaspoon vanilla extract

1 cup freshly grated carrots

Instructions

  1. Preheat oven to 350*. Line a mini muffin tin with paper liners. 
  2. Mix flour, baking powder, baking soda, salt, and cinnamon in large bowl. 
  3. Mix coconut oil, eggs, applesauce, and vanilla in medium bowl. 
  4. Make a dent in the middle of the dry ingredients and pour the wet into it. Mix until just combined, but no dry spots left. 
  5. Fold in carrot shreds. 
  6. Spoon batter into muffin tin. 
  7. Bake 12-14 minutes or until toothpick inserted into muffin comes out clean. 

Notes

  • Serve with glass of whole milk, full fat cream cheese to spread on muffin, or cup of yogurt to round out this breakfast or snack. 
  • These muffins freeze great. If they don’t get gobbled up right away, freeze half to offer throughout the next three months when you need a handy snack, quick breakfast, or just to round out a lunch box.

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