Carrot Cake Muffin Bites
Bite-sized goodness for any time of day.
There is something about this combination of spices that is irresistible. I literally love anything in carrot cake form - cake, oats, muffins, bliss bites, you name it!
These bites are perfect for snacking on since they are packed with warming spices, nutrient-dense ingredients and just the right amount of sweetness. I am not a one-muffin kind of girl, with these mini bites, you can grab a whole handful.
Enjoy them warmed up with some honey or nut butter for a treat that will warm your heart and your body. You can store them in the fridge and eat them cold as well. They won't last long!
1 cup gluten-free flour (1:1 baking flour)
1/2 cup unsweetened apple sauce
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp baking soda
1/2 cup grated carrots (~2 large carrots)
1 Tbsp honey
Handful of crushed walnuts
Grate carrots in a food processor.
Preheat oven to 350°F.
In a mixing bowl add flour, cinnamon, ground ginger, nutmeg and baking soda. Stir until combined.
In another mixing bowl combine apple sauce, honey and carrots. Mix well.
Pour dry mixture into wet mixture. Scrape edges until well incorporated.
Fold in walnuts at the end.
Lightly oil a muffin pan.
Use a spoon or cookie dough scooper to transfer batter to muffin pan.
Bake for 22-25 minutes or until slightly golden.
Enjoy warm with some honey. Store in refrigerator for optimal freshness.
* Makes 15 bites.