Carrot & Cream Cheese Mini Muffins (Gluten-Free)
It’s always a risk when I bake with vegetables (and make it obvious to the boys) that they won’t like them, but these Carrot & Cream Cheese Minis are so yummy that even my selective eater at 3 right out of the oven.
Even better, there’s only 1/3 cup coconut sugar for the entire recipe and a focus on healthy fats (chia seeds, pumpkin seed butter and goat cream cheese)
I love when carrots and cinnamon collide.
Here’s the recipe:
Makes 24 minis
Ingredients:
3 medium organic carrots (shredded or diced in food processor) I shredded mine
2 heaping tbsp pumpkin seed butter
2 tbsp goat chevre
1 chia egg (1 tbsp chia seeds + 3 tbsp water and let sit for 5 minutes before adding to mixture)
2/3 cup unsweetened coconut milk
1 cup millet flour (I’m sure other whole grain flours would work here)
1/3 coconut sugar
1/4 tsp sea salt
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
Directions:
- Preheat oven to 350 F
- Line mini muffin tin
- Add wet ingredients to medium bowl (pumpkin seed butter, goat cheese, chia egg, coconut milk, carrots
- In a small bowl mix millet flour, coconut sugar, salt, baking soda, baking powder and cinnamon
- Mix wet with dry
- Add 1 tbsp of batter to eat mini muffin liner
- Bake for 20 mins or until toothpick is dry
Did you try them? Leave us a note!
