Ingredients.
Carrots – 3 x medium size and shredded, should make approx 1 1/2 cups worth
Sugar Free Apple Sauce – 1 cup
Eggs – 2
Milk – 1/2 cup
Whole Wheat Flour – 1 1/2 cups
Cinnamon – 1 teaspoon
Sugar Free Apple Sauce – 1 cup
Eggs – 2
Milk – 1/2 cup
Whole Wheat Flour – 1 1/2 cups
Cinnamon – 1 teaspoon
Method.
1. Preheat oven to 180 degrees and line mini-muffin pans with paper liners.
2. In a medium bowl mix shredded carrots, apple sauce, eggs and milk then set aside.
3. In a large bowl mix whole wheat flour and cinnamon.
4. Once well combined add the wet carrot mixture to the flour mixture and stir until combined.
5. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
6. Bake for 10 minutes, until a toothpick inserted in the middle come out clean.
7. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
2. In a medium bowl mix shredded carrots, apple sauce, eggs and milk then set aside.
3. In a large bowl mix whole wheat flour and cinnamon.
4. Once well combined add the wet carrot mixture to the flour mixture and stir until combined.
5. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
6. Bake for 10 minutes, until a toothpick inserted in the middle come out clean.
7. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
You can top the cooled muffins with greek yogurt as an extra yummy treat too!
Written by We Love Dogs Care Team
Our passionate resort carers, Doggy Doaters, and canine specialists dedicated to providing 7-star boutique dog boarding, health care, and advice in Melbourne.
