Muffins made with Carrot Applesauce

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”.

Streusel Topping:

¼ cup rolled oats

¼ cup brown sugar

¼ cup whole wheat flour

2 tablespoons coconut oil

1 tablespoon ground flax

1 teaspoon cinnamon

Muffin Batter:

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

1 egg

Method:

  • 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

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