You know, sometimes I think I should be ashamed of the lack of carrot recipes on my blog, haha! I mean, carrots ARE my favorite vegetable but when it comes down to it, I very rarely include them in my baking. The reason why is mostly because I eat so many carrots that I feel like adding them to my baked goods is a bit too much. (My hands are orange enough as it is!)
Fun fact: did you know that my husband hates carrots. Well, plain carrots. He’ll eat them in baked goods or when I add them to savory dishes like burgers or pizza. He did approve of these muffins, although reluctant to do so knowing carrots were involved!
So if you know someone who isn’t too fond of carrots, give these muffins a try 😉 These mini muffins are a fun way to sneak some veggies into your kid’s (or husband’s) diet. They are allergy free (free from gluten, dairy, nuts, peanuts, corn, soy and eggs) and can be made Vegan by substituting the honey for maple syrup.
Recipe Makes 9 mini muffins
If you do not have a mini muffin pan you may cook these at a larger size. Just note that the cooking time may vary.