I'm always asked about snacks and what are the best options. These carrot mini muffins would make a great snack or the perfect addition to any brunch. Plus they are gluten-free, and dairy-free.
My favourite way to eat these tasty muffins is warm from the oven with a nice cup of coffee. I've also frozen these for future use and they are totally freezer-friendly! In fact, the first time I was recipe testing these was when I pregnant with Finn and saved them in the freezer for quick and easy snacks for those early weeks of motherhood when your world is turned upside down. Long story short, they were a life saver! Having a freezer stocked with healthy meals and snacks is a game changer for anyone with a busy schedule, which is just about everyone these days!
These would be extra tasty with a spread of dairy-free cream cheese as well, or the real deal if you tolerate dairy well.
- Preheat oven to 350°
- In a large mixing bowl mix flour, cinnamon, nutmeg, baking soda, and salt together
- Add milk, butter, honey, egg, and vanilla and whisk until smooth
- fold in shredded carrots
- Spoon into mini muffin tins lined with cup liners. Fill 3/4 full
- Bake for 12-15 mins, until a tooth pick comes out clean
Welcome to the blog! You can find all kinds of goodies on here, recipes, health information, and all my latest updates. Have fun exploring!