Carrot Mini Muffins. DIRECTIONS Mix the ingredients in the order of the recipe until smooth. Spoon the batter into muffin cups. These carrot muffins are my favorite snack during the day.
For the muffins: Place an oven rack in the center of the oven.
These make a great snack for kids and babies!
Loaded with veggies, moist and flavorful.
You can cook Carrot Mini Muffins using 11 ingredients and 4 steps. Here is how you cook that.
Ingredients of Carrot Mini Muffins
- You need 3 of eggs.
- Prepare 2 cups of shredded carrots.
- It's 1 cup of cane sugar.
- You need 1/2 cup of dry measure coconut oil (melted).
- It's 1/2 tsp of sea salt.
- Prepare 1 cup of flour.
- You need 1/4 Tsp of baking powder.
- It's 1 Tbs of vanilla.
- Prepare 1 Tbs of cinnamon.
- It's 1 cup of chopped walnuts (optional).
- You need of butter for greasing mini muffin pan.
Enjoy :) CHECK OUT THE ORIGINAL RECIPE: ** I do not take credit for. Apple, carrot and ginger combine to make these little powerhouse mini muffins. My little Mini Muffins just had her third birthday party. These Carrot Zucchini Muffins are made with whole wheat flour and oatmeal!
Carrot Mini Muffins instructions
- Preheat oven to 350 degrees. Lightly grease your mini muffin pan with butter & a dusting of flour.
- Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy..
- Add in sugar, melted coconut oil & vanilla. Beat until blended. Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending..
- Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes. After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!.
They are the perfect healthy breakfast recipe that's loaded with nutrition! This mini muffin recipe is one of my favorite flavors! The muffins are full of cozy spices and sweet carrot cake flavor. They'll keep for at least one week if stored in an airtight. Today I am making grain-free, dairy-free, cane sugar-free Carrot Muffins with coconut flour, for the first time ever!