We doubled the carrots in these healthy carrot muffins! Not only do we have carrots in the muffin, but also on top! These fun chicks make them look just like cupcakes, and the kids totally ate them up!
Adults: Poured out most of the water from your cooking, but not all! You’ll want some of the water to blend the carrots until they are smooth.
Adults: Cooked carrots till they are soft. You can place the carrots in a microwave safe bowl and water, or with some water on the stove top. Cook them until they are soft and easy to mash. This took a good 8 or 9 minutes.
Together: Pureed them in a food processor. You could also use a blender.
Adults: Preheat oven to 350 degrees.
Kids: Combine dry ingredients. Flour, sugar, baking powder, baking soda, salt and cinnamon.
Kids: In a separate bowl, combine carrot puree, eggs, oil, and vanilla. Fold wet ingredients into dry and stir till just moistened.
Scoop into muffin tin, with muffin liners or by spraying a muffin tin.
Adults: Bake for 18-20 minutes at 350 degrees.
Together: Chill a can of full fat coconut milk in the fridge (at least a day).
Kids: Scoop coconut milk out of the can into a mixing bowl. Whisk until fluffy.
Kids: Add 3 tablespoons honey and whisk until incorporated.
Kids: When muffins are cooled, spread with coconut frosting.
Together: Grate yellow carrots, and sprinkle on top. Add blueberries for eyes, and a red carrot for the beak.
Thank you to our friends at Super Healthy Kids for allowing Nourish Interactive to share these kid-friendly recipes.
Super Healthy Kids