{Kid-Friendly} Apple-Carrot Mini Muffins

apple carrot muffins display blogThese 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!

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DIRECTIONS:

apple carrot muffins dryStart 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.

apple carrot muffins wetIn 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!

apple carrot muffins batterGradually 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.

apple carrot muffins tinsNow 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.

apple carrot muffins bakedBake 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 muffins coolingLet them cool for a few minutes. Then they are ready to bite into.  When my 2 year old took his first bite he said, “These are so yummy!” They passed my kid-friendly test with flying colors.

Enjoy!

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Apple-Carrot Mini Muffins

Yield: 30-40 mini muffins

Source: Adapted from Everyday Family

Ingredients:

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

1 egg

½ cup buttermilk

1/3 cup unsweetened applesauce

½ teaspoon vanilla extract

½ cup grated apples

½ cup grated carrots

Directions

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.

[Print-Friendly Recipe]

hannah

(C) 2014 Hannah Bollinger and Pocketful of Motherhood

Apple Cinnamon Coffee Cake

DisplayI especially enjoy baking around this time of the year. Last week I was in the mood to bake something for breakfast with apples, so I searched for recipes and found this yummy looking coffee cake recipe. I made a batch of it and my family enjoyed it—my son asked for 2nd’s every time!

batterThe batter is packed with lots of delicious apples.

toppingThe topping is a delicious mixture of walnuts, brown sugar and a generous amount of cinnamon.

bakedIt is delicious served fresh and warm out of the oven. The next day, you can also warm up a slice in the microwave for 10-15 seconds.

finished

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Apple Cinnamon Coffee Cake

Source: slightly adapted from, Sunday Baker

Ingredients:

4 large baking apples {such as Granny Smith}, peeled and chopped

3 cups all-purpose flour

2 cups granulated sugar

½ teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon vanilla

½ cup {1 stick} butter, melted and cooled

1 ½ cups half-n-half or milk

2 large eggs, beaten

Topping:

½ cup light brown sugar, packed

2 teaspoons cinnamon

1 cup chopped walnuts

Directions:

1. Preheat the oven to 350 degrees and grease a 9×13 pan.

2. In a mixing bowl, combine the flour, sugar, baking powder, salt and cinnamon.

3. In a separate bowl, mix together the melted butter, egg, vanilla and half-n-half/milk.

4. Add the dry ingredients to the wet ingredients and gently mix, but do not overmix. Stir in the chopped apples. The batter should be slightly lumpy.

5. Prepare the topping by combining the brown sugar, cinnamon and nuts. Evenly spread the topping over the batter.

6. Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean. Time may vary slightly depending on your oven.

7. Enjoy warm! Cover and store remaining cake in the fridge after 24 hours.

{PRINT RECIPE}

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Many Blessings,

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