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4 from 1 vote
Carrot Cake Mini Muffins
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Carrot Cake Mini Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 


Course: Breakfast, Snack
Keyword: Breakfast, Carrot Cake, Dairy-free, Egg-free, Gluten-free, Healthy, Muffins, Snacks, Vegan
Servings: 24
Author: anaankeny.com
Ingredients
  • 1/4 cup Coconut Oil melted
  • 2 bananas, ripe
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup coconut cream
  • 1/4 cup water
  • 1/4 cup cane sugar or honey or maple syrup
  • 1 1/2 cup gluten free flour blend Bobs Red Mill Gluten-Free 1-to-1
  • 1/3 cup grated carrots
  • 1/4 cup Puffed Quinoa
  • 1/4 cup raw sunflower seeds
  • 2/3 cup golden raisins
Instructions

  1. Preheat oven to 350 degrees.  Spray a 24 mini muffin tin, set aside.

  2. In a large mixing bowl combine the coconut oil, bananas, baking soda, coconut cream, water and sugar. 

  3. Add the baking powder, puffed (or popped) quinoa and gluten-free flour blend stirring until well mixed together. Fold in the carrots, sunflower seeds and raisins.

  4. Evenly fill the mini muffin tin. Bake for 20-25 minutes or until golden brown.

    Store in an airtight glass container for up to 4 days.