It’s hot and muggy in NYC right now, definitely now what I imagined the beginning of fall to feel like. Thankfully, our local farmers’ markets feels a lot like fall. It’s filled with pumpkins, straw scarecrows, squashes, gourds, and gorgeous carrots. Couldn’t help but pick up a few to make these delicious carrot-raisin muffins.
These muffins are easy enough that my (almost) 3 and 5 year old were able to make them almost entirely themselves. They are delicious enough that you may want to eat the whole batch in one seating. They are healthy enough that you can serve them at breakfast, as a snack, as a dessert, or in a lunchbox. And lastly, they are the one thing that is making me feel like my FAVORITE season is finally approaching.
These Carrot-Raisin Muffins Are:
- Healthy
- Vegan
- Gluten Free
- Refined Sugar Free
- Perfect for babies and toddlers
- Easy enough for kids to make
- Delicious
- Portable
- 2 cups all-purpose gluten-free flour blend (I use this)
- ½ teaspoon baking powder
- ½teaspoon baking soda
- ½teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ginger powder
- 1 ¼ cup unsweetened applesauce
- ¼ cup agave nectar
- ¼ cup unsweetened almond milk
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 2 large carrots, peeled and grated
- ½ cup raisins
- Preheat oven to 375 and line a mini muffin pan with liners or spray with cooking spray.
- Whisk dry ingredients together in a large bowl. In a separate bowl whisk together applesauce, agave, almond milk, oil, and vanilla. Slowly stir the wet ingredients into dry ingredients, fold in the carrots and raisins. Place 1 tablespoon of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool and enjoy!
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