Easy apple & carrot mini muffins

MANY MORNINGS BEGIN with one question: Mommy do we have muffins? Sometimes we do, sometimes we don’t, and there are plenty of alternatives but our girls love to start the day with a baked good. And when I can slide a few good-for-them ingredients in there too, I’m all for it.

These muffins are a variation of a couple that I’ve tried before: Pumpkin Spice Muffins and Oatmeal Apple Butter Muffins. Both tasty, both winners at the miniature breakfast table.

In this version, I skipped a few steps so there’s no need to prepare applesauce, carrot or pumpkin puree. In fact, I didn’t even peel the apples (but I did peel the carrots). Instead I grated everything. But if you have very picky eaters, they may detect pieces of carrots or apples. If this sounds like a plausible threat at your place, grate the apples and carrots first, then go over the pile with a chef’s knife a few times to ensure all pieces are small enough to pass those tiny palates.

EASY APPLE & CARROT MINI MUFFINS

ingredients

  • 4 eggs
  • 2 cups shredded apples, Golden Delicious or Granny Smith (2 medium apples)
  • 1/2 cup shredded carrot
  • 1/2 cup vegetable oil
  • 1/2 cup Greek yogurt
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1 1/4 cup whole wheat flour
  • 3/4 cup wheat germ
  • 3 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

instructions

Preheat your oven to 375 degrees and grease mini muffin pans (I prefer not to use paper liners, which typically stick quite a bit to the muffins and little kids can’t get them off very easily.)

Use a whisk to beat the eggs in a large mixing bowl. They should be frothy, about 2 minutes. Add apples, carrots, oil, yogurt, honey and brown sugar. Mix thoroughly.

Set a sifter above the mixing bowl and add dry ingredients: flour, wheat germ, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. Sift then stir to combine.

Fill mini muffin pans nearly full and bake for 8-10 minutes.

Comments

  1. says

    I love these mini muffins. ^_^ I’ve substituted gluten-free flour, as I’m celiac (and got another who’s certainly intolerant), but the kids–and adults–love the mini-size. In fact, the mini-ness might just be what puts enough novelty in it for everyone to try and enjoy without the automatic “it’s-new-so-NO” response.

    • charityc says

      So great to hear CJ! We try all sorts of shapes and sizes too. Sometimes the big ones are “special” if we haven’t done them in a while. The kids think they’re so huge after eating the minis! I have a few other pans with special shapes, flowers, stars, hearts, but they’re silicone and honestly don’t work very well for baked goods. Better for things like Jello (which we never make bc they don’t have Jello in Italy, but you know what I mean… Ha!) I’ll try some metal pans next, I’ve seen bug shapes, animals, etc. We’ll see!

  2. says

    I used a blend of amaranth, brown rice, and buckwheart flours by the way, with a tbs. of tapioca starch per 1/2 cup.

    (Entry into winning French book!)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>