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The power of the mini muffin shouldn’t be underestimated. They’re so handy to have around for breakfast, snacks, or lunch-box treats. They’re just as easy to make as regular muffins, and they feel extra special because they’re bite-sized (what is it about miniature things that are just cute?).
It’s for this reason — and many more — that my next baking project is going to be these mini carrot cake muffins from Amy Palanjian of Yummy Toddler Food. “These muffins are made with mostly pantry staples and have the best texture, even after sitting in the fridge for a few days,” Amy explains. “I love them with golden raisins and have been making them for my own snacks on repeat lately.“
For a treat that tastes this much like carrot cake, these muffins are more healthful than one might expect. The muffins are made with rolled oats and whole-wheat flour, and they are low in both added sugar and oil. Most of the sweetness and moisture comes from unsweetened applesauce. And they contain a ton of freshly grated carrots for fiber, vitamins, and flavor.
These muffins are so moist and tender you won’t even miss the cream cheese frosting. But, if you’d like to make them even more like a cupcake — possibly for a celebration or a special day at school — Amy says you can mix up an easy frosting by adding a bit of vanilla and honey to softened cream cheese and beating it until it’s fluffy and spreadable.
More Delicious Muffin Recipes from Kitchn
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love.