Tiny Carrot Muffins

Tiny, dairy- free, and delicious, these muffins make a great treat for breakfast, snack, and fit perfectly in toddler’s lunchbox. Adapted from the America’s Test Kitchen Baby and Toddler Cookbook.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375, with rack in middle position. Grease a 24-cup mini muffin tin.

Step 2

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, ginger, and salt. In a large bowl, whisk yogurt, sugar, oil, eggs, and vanilla. Stir in the carrots, until fully incorporated. Add the flour mixture and stir until just combined.

Step 3

Divide batter evenly among the muffin cups. Bake until toothpick comes out clean, about 10-12 minutes. Let cool about 10 minutes in tin on a wire rack. Remove from tin and let cool about 10 minutes more on wire rack.

Step 4

Can be stored at room temperature for up to 3 days, or freeze for up to 1 month. After frozen, heat thawed muffins in a 300 degree oven for about 8 minutes.