Applesauce, Carrot and Walnut Mini Muffins

by Faith Moser

This recipe can easily be doubled. I love this yield, though; the muffins always get consumed while they are fresh and at their best.

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon salt
1 organic egg
1/3 cup maple syrup
1/2 cup organic applesauce
1/4 cup coconut oil* or olive oil
1 teaspoon vanilla
1/2 cup organic carrots, shredded
1/2 cup walnuts, chopped
1/2 cup organic raisins

For the topping:

1 tablespoon granulated sugar
1/4 teaspoon cinnamon

* coconut oil is usually solid, I sometimes lightly heat the oil for a couple of seconds in the microwave, but I also sometimes put it in solid and let the mixer break it down, whatever you prefer.

1. Preheat oven to 400 degrees. Line a mini muffin tin with 18 liners or grease and flour 18 mini muffin cups.

2. In a mixing bowl, mix the egg and maple syrup together. Add the apple sauce, coconut oil and vanilla. Mix until combined.

3. In a medium bowl, whisk together the flour, baking soda, cinnamon, baking powder, nutmeg and salt. Add the flour ingredients to the egg mixture. Mix until thoroughly combined.

4. Add the carrots, walnuts and raisins. Mix just until combined.

5. Spoon the batter into the 18 prepared mini muffin cups.

6. Mix together the tablespoon of granulated sugar and 1/4 teaspoon of cinnamon. Lightly top each muffin with the sugar mixture.

7. Bake for 11 minutes.

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