I was asked this week by my daughter’s pre-school teacher to make their Easter snack so I came up with these muffins – quick and easy and full of carrots…perfect for the Easter Bunny so now they are officially called Bunny Muffins. There is no sugar in these muffins (the sweetener comes from maple syrup or mashed banana and apple) and they have a hearty blend of carrots, oats and apples and would make a delicious healthy breakfast on the go or a perfect snack for your little ones. I like to make them in mini muffin tins for small hands and bite size snacks. I literally whipped them up as I was packing lunches this morning so they aren’t fussy and pretty quick to make.
Makes 12 large or 24 mini muffins
1 3/4 cup whole wheat or white whole wheat flour
1/2 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon sea salt
(you can add extra spices too such as ginger or nutmeg)
2 cups grated carrots (preferably organic)
1 small apple, grated
1/3 cup melted coconut oil
1/2 cup maple syrup – OR 1 small banana, mashed
1 cup Greek yogurt
1 teaspoon vanilla essence
- Pre-heat oven to 350F.
- Whisk together all the dry ingredients in one bowl.
- In a separate bowl, mix together all the wet ingredients.
- Combine both wet and dry ingredients until mixed together.
- Distribute among lined muffin tins.
- Bake in oven for 15 minutes.
- Cool on a rack for about 10 minutes.
Thanks to Cookie + Kate for the recipe inspiration!