• Kaylee Cubbison

Healthy Carrot Apple Mini Muffins (vegan, gf, + paleo opt)

fluffy, light, and a nice way to get in some veg:)


i’m obsessed with mini muffins bc 1. they’re cute 2. they’re the perfect bite-sized snack and 3. they’re CUTE


def take a moment to put on some kitchen tunes and spend a good half an hour jammin and making muffins. it rlly is an instant mood booster & you’ll have muffins b4 ya know it:)





THE RECIPE:

yields: 24 mini muffins

prep time: 15 min

cook time: 25 min

total time (including cooling): 1 hr

ingredients:

for the muffins-

1/4 cup melted coconut oil

1/4 cup + 2 tbsp apple sauce

6 tbsp non dairy milk

1 tsp vanilla

1/3 cup coconut sugar

2 tbsp maple syrup

1 tsp lemon/orange zest (optional)

1 1/4 cup almond flour

1/4 cup coconut flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup shredded apples (measure first, then use a cloth/paper towel and squeeze out the water)

3/4 cup shredded carrots (measure first, then use a cloth/paper towel and squeeze out the water)

for the drizzle-

2 tbsp vegan cream cheese (melt in the microwave for 30 sec, i used daiya)

1/3 cup powdered sugar (can sub powdered lakanto or other powdered sweetener)

a pinch of salt

a dash of vanilla

1/2 tbsp non dairy milk

(for paleo sub drizzle for melted coconut/cashew butter)

instructions:

*preheat oven to 350 F and line or grease a mini muffin tin, set aside.

*in a large bowl mix together the coconut oil, applesauce, non dairy milk, vanilla, coconut sugar, maple syrup, and lemon/orange zest.

*add in the almond flour, coconut flour, baking soda, baking powder, and salt. then add in the shredded apples and carrots.

*divide the batter evenly into the mini muffin tin and bake for 24-27 min and let cool for 20.

*for the glaze- in a small bowl mix together the melted cream cheese, powdered sugar, vanilla, salt, and non dairy milk. drizzle over the muffins and enjoy!

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