These Lunchbox Carrot Mini Muffins are perfect for snacking on the go or packing in a lunchbox. They're moist, flavorful, and packed with nutrients!
Ingredients: 1 cup grated carrots. 1/2 cup unsweetened applesauce. 1/4 cup maple syrup. 1/4 cup almond milk. 1 teaspoon vanilla extract. 1 cup whole wheat flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/3 cup raisins or chopped nuts optional.
Instructions: Preheat the oven to 350F 175C and line a mini muffin tin with paper liners or lightly grease. In a large bowl, mix together the grated carrots, applesauce, maple syrup, almond milk, and vanilla extract. In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the raisins or chopped nuts, if using. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 15 minutes
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