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:)
yields: 24 mini muffins
prep time: 15 min
cook time: 25 min
total time (including cooling): 1 hr
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)
*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!