{Date-Sweetened} Mini Carrot Muffins for Baby (with yogurt “frosting”)

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Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

Every parent has to make their own decision on when to first introduce sugar to their baby. We’ve decided to wait as long as possible, and opt instead to give Lily plenty of fresh fruit with a bit of dried fruit tossed into the mix every now and then.

{Date-Sweetened} Mini Carrot Muffins for Baby (with yogurt “frosting”)

Sugar-free baking might seem like an oxymoron, but fruit does a wonderful job of naturally sweetening baked goods. These muffins, for instance, are sweetened with dates: my absolute favorite dried fruit. Medjool dates are plump and soft, which renders them perfect for puréeing into the muffin batter.

Buttermilk keeps the muffins moist, a hint of cinnamon adds a slight warm sweetness, and finely grated carrots add nutrients.

{Date-Sweetened} Mini Carrot Muffins for Baby (with yogurt “frosting”)

I thought it would be cute to “frost” the muffins with Lily’s favorite whole milk yogurt, but you can certainly serve these petite bites to your little one sans yogurt.

I was just able to snap the above photo before Lily dove in…

She ate the yogurt first, and then went to town on the muffin.

Healthy, yummy, portable (without the yogurt frosting), and easy to pick up with small hands, these mini carrot muffins have already become a staple in our house!

{Date-Sweetened} Mini Carrot Muffins for Baby (with yogurt “frosting”)

{Date-Sweetened} Mini Carrot Muffins for Baby (with yogurt “frosting”)

by Lauren Zembron (adapted from Mix It Up Muffins by Weelicious)

Prep Time: 10 minutes

Cook Time: 14 minutes

Keywords: bake bread breakfast snack carrots

Ingredients (24 mini muffins)

  • 4 large soft Medjool dates, pitted
  • 1 large egg, preferably organic
  • 1 cup buttermilk
  • 1 Tbsp vegetable oil
  • 1 cup whole wheat pastry flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup finely grated carrot (I like to use a microplane grater)
  • whole milk yogurt for “frosting”, optional

Instructions

Preheat oven to 350°F. Lightly grease 2 (12 cup) mini muffin tins.

In a food processor or blender, combine the dates, egg, buttermilk, and oil. Puree until well-blended (some tiny bits of date are okay). Set aside.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.

Pour the wet ingredients into the dry, stirring until almost all of the dry ingredients are moistened. Fold in the grated carrots.

Using a tablespoon or mini ice cream scoop, spoon the batter evenly amongst the 24 prepared muffin cups.

Bake in preheated oven for 12-14 minutes, or until the top of a muffin springs back when lightly pressed.

Allow muffins to cool in pan for 10 minutes. Run a butter knife around each muffin to remove and let cool on a wire rack.

Spread a little bit of yogurt on a muffin right before serving, if desired.

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