These healthy mini muffins are perfect for little ones! They are filled with fresh apples and carrots, making them a tasty way to sneak in a little extra nutrition. They are also low in sugar, yet they have just the right touch of sweetness. Kids will enjoy them for breakfast or as a convenient bite-size snack. My 2 year old gobbled them up, and my husband and I—we enjoyed them too!
Start by preheating the over to 375 degrees. Then in a medium size bowl, mix together 1 and 1/2 cups plus 1 tablespoon of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of allspice and 1/4 teaspoon of cinnamon. The original recipe called for just 1 and 1/2 cups of flour but I added a heaping tablespoon because the batter looked a little wet to me. I used all purpose flour, but you could substitute whole wheat flour as well.
In another bowl, mix together 1/2 cup of brown sugar, 1 egg, 1/2 cup buttermilk, 1/3 cup unsweetened applesauce, 1/2 teaspoon vanilla extract, 1/2 cup grated apples and 1/2 cup grated carrots. I did not use a mixer when I made these. A wooden spoon works perfect!
Gradually add the dry mixture to the wet mixture and stir just until combined, but don’t overdue it. If there’s one thing I’ve learned about baking, it’s…DO NOT over-mix the batter. Whether it be muffin batter, cookie dough, pancake batter—most of the time you don’t want to over-mix because it will ruin the texture of your baked goods.
Now it’s time for the cute mini muffin tins! I went with mini muffins for this recipe because they are the perfect size for little ones. Coat your muffin tins with cooking spray or line them with muffin liners. Fill each cup about 2/3 of the way full. A cookie scoop works well for this if you have one. A standard mini muffin tins fits 24 muffins, and this recipe makes 30+ muffins depending on how much you fill them. You could use two tins if you have them, or just use one and bake two batches.
Bake the muffins for about 10-12 minutes. Once they start turning slightly golden, that’s a good sign that they are almost done. Insert a toothpick into the middle of a muffin to make sure it comes out clean. When it does, they’re done!
Apple-Carrot Mini Muffins
Yield: 30-40 mini muffins
Source: Adapted from Everyday Family
1 ½ cups + 1 tablespoon all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon allspice
¼ teaspoon cinnamon
½ cup brown sugar
½ cup buttermilk
1/3 cup unsweetened applesauce
½ teaspoon vanilla extract
½ cup grated apples
½ cup grated carrots
1. Preheat the oven 375 degrees.
2. In a medium bowl, mix together the flour, baking soda, baking powder, salt, allspice and cinnamon.
3. In a larger bowl, mix together the sugar, egg, buttermilk, applesauce, vanilla, carrots and apples.
4. Add the dry ingredients to the wet ingredients and mix until combined, but don’t over-mix.
5. Coat mini muffins pans with cooking spray (or use muffin liners). Fill each muffin cup about 2/3 full.
6. Bake the muffins for 10-12 minutes, or until a toothpick interested into the center comes out clean. They will be slightly golden brown.
7. Let them cool for a few minutes before eating.
(C) 2014 Hannah Bollinger and Pocketful of Motherhood