With Easter right around the corner, I am loving all the spring flavors! One of my favorites is carrots. I eat them raw, roasted, sautéed, steamed, and pretty much any other way you prepare a carrot. Unfortunately, my kids are a little pickier when it comes to eating their veggies. And we all know carrots are a wonderful nutrient dense veggie. I could write a book about why they are good for you, but I won’t because you’re here for the recipe right!?
Ok, so down to business. I consider this a semi-healthy recipe because it uses carrots and applesauce instead of a bunch of oil for the moisture and it doesn’t have a ton of sugar. It does have some brown sugar, but I suspect you could replace it with honey or maple syrup (though I haven’t tested this theory YET). I also used whole wheat flour, but I bet a good gluten free flour blend would work as well. All in all, this recipe got the thumbs up from the hubs and the kiddos so that’s a win in my book. It’s perfect to grab on the way out the door for school, or to toss in a lunch box for “dessert”.
¼ cup rolled oats
¼ cup brown sugar
¼ cup whole wheat flour
2 tablespoons coconut oil
1 tablespoon ground flax
1 teaspoon cinnamon
1 ½ cup oats (I used old-fashioned rolled oats)
1 ¼ cup flour (I used whole wheat)
½ cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
7 oz carrot applesauce (I used 7 cubes of Dixie Fresh carrot applesauce)
½ cup milk
3 tablespoons coconut oil
1 teaspoon vanilla extract
- Preheat oven to 375. Brush muffin tins with coconut oil (or spray with cooking spray).
- Make streusel topping by combining all ingredients. The mixture should resemble coarse crumbs. If it is very sticky, add a little more flour.
- Mix all the dry ingredients. Then add the remaining ingredients and mix until combined.
- Use a cookie scoop to portion batter into the tins. Sprinkle with a good amount of streusel.
- Bake at 375 for about 12-18 minutes, or until muffins spring back when touched.
Makes 28 mini muffins