Carrot and Applesauce Muffins
I can’t believe it’s already the end of January! We have been so busy lately that I haven’t had a lot of time to cook and bake. However, it’s been a great month. We visited Evergreen and the Ice Castles in Dillon and I started working out again after 17 months! With all the activities though, I haven’t had the time to cook or bake.
But a couple days ago, the hubby was working from home and I had a little time to make Roark a baked good that he can eat as a snack during meals. He usually snacks on fruit or cereal, but I wanted to include oats and some veggies like carrots. Recently he has started to prefer sweeter things, so why not try a healthy muffin, right?
I got a recipe online for a Carrot and Applesauce Muffins and tweaked it quite a bit to make it dairy-free and healthier for a toddler. After a few tries, I came up with the winner.
He has loved every bite of it, stuffing it in his mouth like a cake smash session! I can’t even leave these Carrot and Applesauce Muffins where he can see it, because he wants to grab it and eat them. So warning, it’s highly addictive!
And it’s not just healthy for toddlers! As I mentioned on my last post, one of my 2018 resolutions is to get healthy and strong by eating clean and working out. These muffins are a great treat for those days that I just need something to curb my sweet cravings. Because it uses very little sweetener, egg whites and oat flour, these Carrot and Applesauce Muffins are not as caloric as other muffin recipes. Win! Win!
Oh and I can’t forget to mention that I made it using a blender. That’s right, easy clean up and super easy prep.
Go ahead, make these Carrot and Applesauce muffins! I bet your toddler will eat his/her carrots!
Carrot and Applesauce Muffins
- 2 egg whites
- 2 tbsp olive oil or coconut oil
- 1 tsp vanilla extract
- 1/3 cups agave nectar
- 8 oz unsweetened organic apple sauce
- 3 cups chopped carrots
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 cup all purpose flour
- 1/2 cup oat flour
- Pre-heat oven to 350 F.
- Line a muffin pan with parchment cups.
- In a blender combine all ingredients- start with the wet ingredients so the dry doesn't stick to the bottom.
- Blend it until smooth and pour the mixture into the muffin cups. The consistency should be thick, but runny enough to be poured with minimal effort.
- Bake it for 25-30 mins or until a toothpick is inserted in the middle and comes out clean.
- You can use 1 whole egg or 2 egg whites. I use egg whites because it has all the protein and none of the fat and cholesterol.
- You can use honey, agave nectar, sugar or sugar substitute (for even less carbs). I don't like things to be very sweet, so I only use 1/3 cup of agave. If you like it sweeter, increase the amount. Try the batter for desired sweetness before adding the eggs.
- To make it gluten free just use all oat flour. I used a mix to give it more body. The oat flour tends to make it more gooey. You can also use all purpose flour if you want a more muffin consistency.
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