Toddler Carrot Cake Mini Muffins
Sarah Clarkson
These toddler friendly "Carrot Cake" Muffins are a great way to fit in some extra veggies. They're sweetened with maple syrup and raisins, they're also dairy free making them a great afternoon snack or on-the-go toddler (or adult) breakfast.
Carrot Raisin Muffins
Rated 5.0 stars by 1 users
Category
Snacks
Author
Sarah Clarkson
Servings
12 Mini Muffins
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
-
260g carrots coarsely grated (about 5 medium carrots)
-
200g flour
-
2tsp Baking Powder
-
2 tsp cinnamon
-
2 tsp vanilla extract
-
80g coconut oil melted
-
2 Eggs
-
50g maple syrup (optional)
-
80g Raisins
Directions
Preheat the oven to 400F
In a large bowl mix together flour, baking powder and cinnamon.
In a medium bowl beat together the eggs, melted coconut oil, vanilla and maple syrup using a hand wisk or a fork.
Pour the wet ingredients into the dry ingredients along with the grated carrot and raisins. Mix everything together with a metal spoon try not to over mix.
Spoon the mixture into the lined muffin tin and bake for 20 - 25 minutes until an inserted skewer comes out clean.
Store in an airtight container for up to 5 days or freeze for up to 3 months.