Carrot Cake Muffin Tops

The top of the muffin is the best part, right?! These wholesome treats are a combination of a tender muffin and an oatmeal breakfast cookie. We love them for breakfast or a snack at my house, and this carrot cake version is a must try.  The muffin tops are great as is but sometimes I also like to mix in a 1/4 cup of chopped walnuts and a 1/4 cup of raisins to make them extra special.

​This recipe was developed by Happy Kids Kitchen for Veggie Buds Club.

"Learn to Love Veggies" Tip

Get your kids in the kitchen! Have your little chef help grate the carrot, measure the ingredients, and mix everything together in a big bowl.

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Carrot Cake Muffin Tops

Yield: 8-10 large muffin tops

Author: Happy Kids Kitchen

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

The top of the muffin is the best part, right?! These wholesome treats are a combination of a tender muffin and an oatmeal breakfast cookie. Eat them for breakfast or a snack anytime of the day!

Ingredients

• 1 medium carrot, peeled and end trimmed
• 1 ripe banana, mashed or 1/2 cup unsweetened applesauce
• 2 eggs*
• 3 tablespoons neutral oil
• 3 tablespoons maple syrup or honey
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 3/4 cup quick-cooking rolled oats
• 3/4 cup almond flour, oat flour, or whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon fine salt

Instructions

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease with oil.
2. Shred carrot on the smaller holes of a box grater until you get 3/4 cup grated carrot. Add the carrot to a large bowl along with the mashed banana (or applesauce), eggs, oil, maple syrup, orange juice, and vanilla. Whisk to combine.
3. Add the oats, flour, baking powder, cinnamon, and salt. Stir until all ingredients are combined. Stir in nuts and raisins, if using.
4. Scoop batter onto the prepared pan using a large cookie scoop or 1/4 cup measuring cup. Flatten the tops of each mound slightly with the back of the scoop or cup.
5. Bake muffin tops until cooked through and golden brown around the edges, 10 to 12 minutes. Store cooled muffin tops in a container at room temperature for 2 days or in the refrigerator for up to a week.

Notes:

​*For an egg-free version, use 2 tablespoons ground flax seed mixed with 6 tablespoons of water.



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