Guide to Make Carrot Mini Muffins in 31 Minutes for Young Wife

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, carrot mini muffins. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

DIRECTIONS Mix the ingredients in the order of the recipe until smooth. Spoon the batter into muffin cups. These carrot muffins are my favorite snack during the day.

Carrot Mini Muffins is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Carrot Mini Muffins is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have carrot mini muffins using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Carrot Mini Muffins:

1. Prepare 3 eggs
2. Make ready 2 cups shredded carrots
3. Get 1 cup cane sugar
4. Take 1/2 cup dry measure coconut oil (melted)
5. Get 1/2 tsp sea salt
6. Take 1 cup flour
7. Get 1/4 Tsp baking powder
8. Take 1 Tbs vanilla
9. Make ready 1 Tbs cinnamon
10. Make ready 1 cup chopped walnuts (optional)
11. Make ready butter for greasing mini muffin pan

Enjoy :) CHECK OUT THE ORIGINAL RECIPE: ** I do not take credit for. Apple, carrot and ginger combine to make these little powerhouse mini muffins. My little Mini Muffins just had her third birthday party. These Carrot Zucchini Muffins are made with whole wheat flour and oatmeal!

Instructions to make Carrot Mini Muffins:

1. Preheat oven to 350 degrees. - Lightly grease your mini muffin pan with butter & a dusting of flour
2. Over a low flame melt the coconut oil using a small saucepan. Beat eggs, in a large mixing bowl, with a hand mixer until frothy.
3. Add in sugar, melted coconut oil & vanilla. Beat until blended. - - Add in shredded carrots, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. - - NOTE: the carrots will not all breakdown. If you prefer the carrots well-blended, then chop them in advance of blending.
4. Spoon your mixture into your muffin pan and place in the oven. Bake 45-55 minutes. - - After the muffins have baked for 45 minutes use a toothpick to test them. When the toothpick comes out dry – the muffins are done!

They are the perfect healthy breakfast recipe that's loaded with nutrition! This mini muffin recipe is one of my favorite flavors! The muffins are full of cozy spices and sweet carrot cake flavor. They'll keep for at least one week if stored in an airtight. Today I am making grain-free, dairy-free, cane sugar-free Carrot Muffins with coconut flour, for the first time ever!

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