Mini Carrot Oatmeal Muffins

Mini Carrot Oatmeal Muffins

While they aren't entirely guilt-free, Mini Carrot Oatmeal Muffins are made with the wholesome goodness of whole wheat, applesauce, oatmeal and carrots.
Cook Time 15 mins
Total Time 15 mins
Servings 36

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 3 Nature's Yoke eggs, beaten
  • 1 tsp vanilla
  • 1/2 cup rolled oats
  • 2 cup shredded carrots

Cream Cheese Filling

  • 1/4 cup softened cream cheese
  • 1 tbsp sugar
  • 1 tsp lemon juice

Instructions
 

  • Preheat oven to 350 degrees F. Lightly grease muffin tins or line with papers.
  • In a large bowl, mix the first ten ingredients together.
  • Add oil, applesauce, beaten eggs and vanilla. Mix just until evenly moist.
  • Fold in oats and carrots.
  • In a bowl, blend cream cheese, sugar and lemon juice together until smooth.
  • Fill each muffin cup about 1/2 full with the muffin batter.
  • Spoon approximately 1 tsp. cream cheese mixture into the center of each muffin cup.
  • Top with remaining batter, so that each muffin cup is about 2/3 full.
  • Bake 15-17 minutes or until a knife inserted in the center comes out clean.
  • Cool muffins and pipe cream cheese frosting on top of each one, if desired.

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