Carrot Mini-Muffin For Easter

by | Mar 17, 2023 | blog

Ingredients

  • 3 medium Carrots shredded (approximately 1 1/2 cup)
  • 1 cup sugar free Apple Sauce
  • 2 Eggs
  • 1/4 cup Milk
  • 1 teaspoon coconut oil
  • 1 1/2 cup Whole Wheat Flour
  • 1 teaspoon Cinnamon
  • 1/2 tablespoon Baking Powder

Instructions

  • Preheat oven to 350 degrees fahrenheit and  line mini-muffin pans with paper liners.
  • In a medium bowl mix shredded carrots, apple sauce, eggs and milk then set aside.
  • In a large bowl mix whole wheat flour, cinnamon and baking powder.
  • Once well combined add the wet carrot mixture to the flour mixture and stir until mixed.
  • Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
  • Bake for 10 minutes, until a toothpick inserted in the middle come out clean.
  • Cool 5 minutes in pans then remove and place on wire racks to cool completely.
  • Makes 4 dozen mini-muffins