Kids are picky eaters – but they love these muffins! These muffins are easy for small hands to handle, perfect for snack-time, are super tasty and can easily be taken out of the freezer in needed quantities in the morning and be ready for mid-morning snack.

I adopted this recipe slightly from the Complete Canadian Diabetics Cookbook, page 321, for my own taste (though the original is also absolutely delicious!).

Ingredients:

  • 2/3 cup sugar
  • 1/4 cup butter, softened
  • 2 eggs
  • 1-1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 1-1/4 cup grated carrots
  • 1/2 cup grated apple
  • 1 small ripe banana, mashed
  • 1/4 cup ground flax seeds
  • 1/3 cup unsweetened coconut
  • 1-1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup coconut milk or plain greek yogurt

Instructions:

  1. combine sugar and butter and then add eggs and spices
  2. blend in carrot, apple, banana, and coconut and flax
  3. in a separate bowl blend dry ingredients, then add yogurt
  4. combine all wet and dry ingredients into one bowl and blend well
  5. spray a mini muffin tin with PAM or other oil, then place about 1 tsp in each tin cup
  6. bake at 350 for 15min or until tester comes out clean – these are very moist and they will be cushy to the touch when done

makes 48 mini muffins

recipe by: r2bcluvs2cook (inspired by recipe noted at top of post)

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