Carrot Applesauce Oat Mini Muffins

I’ve been testing a few mini muffin recipes and finally landed on one that Jack will eat up.

I wanted a muffin with carrots and oats, and adding applesauce gave it a nice flavor. I used unsweetened applesauce and just a little honey, so you can feel good about giving this muffin as a snack!

This is also a great snack or side for a school lunchbox, too. I’ve been putting in Jack’s each.

Store muffins in an air tight container for 3 days or in the fridge for a week. You can freeze for about 3 months.

Ingredients

• 2 cups oat flour (if you make your own, blend a little more than 2 cups of whole rolled oats until desired consistency)

• 1 cup finely grated/chopped carrots (about 3 medium carrots)

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 cup unsweetened applesauce

• 1/4 cup honey

• 1/2 cup oat milk, whole milk or almond milk

• 1 egg

• 1 teaspoon vanilla

Instructions

1. Preheat oven to 375 degrees

2. Coat your mini muffin tin with a little olive oil

3. Grate/finely chop carrots in a food processor and set aside

4. In a large bowl whisk together oat flour, baking powder, cinnamon, and salt

5. In a separate bowl whisk together the applesauce, honey, almond milk, egg and vanilla

6. Combine dry and wet ingredients and fold in the shredded carrots

7. Pour batter into mini muffin tin

8. Bake for about 20 minutes until muffins have set and tooth pick comes out clean

9. Let sit in pan for at least 5 minutes before transferring to a cooling rack (this is important so the muffins set!)

10. Let cool completely before serving (the inside will be a little sticky until totally cooled)

Carrot Applesauce Oat Mini Muffins