Kids Cashew-Carrot Muffins

Busy mornings are an expectation in the Huth household.  As a result, I am always on the hunt for healthy, on-the-go breakfast options for my kids.  That's why I created these muffins.

These muffins are also naturally sweet, but I like to add a little bit of sugar to enhance the flavors.  They're packed with carrots and cashews, bringing a heavy dose of fiber, healthy fats, antioxidants, minerals, and vitamins A, K, and E!  In other words, you can feel good about giving this 'sweet' breakfast treat to your little ones.

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INGREDIENTS

2 cups of whole wheat flour (may swap out for Bob's Red Mill Gluten-Free Flour, without compromising the taste or texture).
1/4 c. of sugar
1 tsp. baking soda

tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 medium bananas, broken into 1-inch pieces
2 eggs, at room temperature
1 tsp. of vanilla extract
1/3 cup coconut oil
1/4 sour cream
1 Tbsp. lemon juice, (approximately 1/2 a large lemon)

1/2 cup of cashews, diced
2 cups of carrots, diced

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First, prepare your oven an pan.  Preheat oven to 375°F and using Bak-Klene ZT Nonstick Baking Spray, grease a 24-count mini muffin tin or a 12-count muffin tin and set it aside.

Second, in a large mixing bowl whisk together the following dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt.  Set aside.

Third, place bananas into a mixer fitted with a paddle blade.  Add eggs, vanilla, coconut oil, sour cream, and lemon juice and blend until mostly smooth. (Leave a few chunks of banana).

Next, using a food processor, dice up cashews and slowly add carrots.  Once cashews and carrots are blended, add them to the mixer and blend on low just until it comes together.  Slowly add dry ingredients until fully combined.

Lastly, spoon the batter into muffin tins, filling 3/4 of each tin.  Bake for 10-12 minutes and check for doneness by inserting a toothpick into the center of a muffin.  Cool before serving.  If you enjoyed this recipe, out my other baked goods here!

 

NOTE:

This recipe yields 44 mini muffins.  They store great in a freezer-safe container and can be warmed up in the microwave for 15 seconds prior to serving.

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