I truly love all things carrot, especially with a sweet twist! Carrots make for such a delicious Cake, Cupcake, or Muffin. These Mini Muffins are a riff on my Carrot Cupcakes but I wanted them for a healthy snack so they are lower and sugar but still filled with all of the goodness! These muffins are filled with warm spices and drizzled with a Cinnamon glaze that really sets these over the edge of deliciousness.
24 Mini Muffins
2 cups shredded carrots
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
2 tbsp canola oil
1/2 cup unsweetened apple sauce
3 large eggs
1/3 cup loosely packed light brown sugar
1 teaspoon pure vanilla extract
For glaze
1/2 cup confectioners sugar
1-2 tsp cinnamon
Water
Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners and spray with non stick spray
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
Whisk together oil, apple sauce, eggs, brown sugar and vanilla extract until frothy. Fold in shredded carrots and mix in batter until just combined
Divide batter among lined muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean about 8-10 minutes
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack about 20 minutes more.
Meanwhile make your glaze- add confectioners sugar and cinnamon to a bowl. I like a strong cinnamon flavor so I go with 2 tsp but you can start with less and add if you want more! Add in a little water, about 1/2 tsp at a time until glaze has a paste like consistency and drizzles slowly off of the back of a spoon. Once cupcakes are completely cool gently drizzle over with glaze
Store in an air tight container for up to 4 days or freeze for up to 3 months.
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