We carrot-lot about nutrition and finding ways to work it into foods your kiddos will actually eat. Here’s a Carrot Cake Muffin recipe that even picky toddlers will love! These spongy, aromatic bites are yummy and easy to eat anytime, any place.
Carrot Cake Toddler Muffins (makes 10 muffins)
• 1 Once Upon a Farm I Carrot-Lot Cup
• 1 ripe banana
• 1 egg
• 1/4 cup softened butter
• 1 cup oat flour
• 1 teaspoon pumpkin pie spice (if your child is not a cinnamon lover use a 1/2 tsp instead)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup raisins
Pre-heat your oven to 350 degrees. Add the wet ingredients into your mixer. Mix for 2 minutes on medium low. The mixture will look slightly lumpy because of of the banana. Next, add in the dry ingredients and mix again for 2 minutes. Once your mixture is fully incorporated, spoon it into 10 lined muffin cups. Bake for 25 minutes. Test for doneness with a toothpick in the center of the muffins. Let them cool before serving. If you would like, add a drizzle of frosting across the muffins for a sweet treat (recipe below).
Optional Frosting Drizzle:
• 1/4 cup full fat coconut milk
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon or less of hot water to thin to desired consistency
Add all of the frosting ingredients into a small bowl and whisk them together. Place the bowl in the fridge for 5 minutes to allow the mixture to thicken. Slowly whisk in a small amount of hot water to thin as needed when you are ready to drizzle the glaze. Enjoy!