SuperKid Carrot Cake Muffins (Vegan)

Sharon Palmer

You—and your kids (and grownups, for that matter)—won’t believe there are two whole pouches of Sprout Organic Purees (fruit, vegetable, and beans) in each batch of these 100% plant-based Carrot Cake Muffins, which are low in sugar, fat, and sodium, and packed with plant power. These muffins are soft enough for young children, and tasty and nutritious enough for the whole family. Make a batch to pack on the go for the park, daycare, or school lunches as nutritious snacks you can feel really good about.

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SuperKid Carrot Cake Muffins (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Yield: 9 medium muffins or 18 mini-muffins 1x
Scale

Ingredients


Instructions

  1. Preheat the oven to 350ºF and spray a muffin pan (may use mini-muffin pan or regular muffin pan) with nonstick cooking spray.
  2. Combine pouches, plant-based milk, oil, vanilla, maple syrup, chia seeds, and flax seeds in a medium mixing bowl, using an electric mixer. Mix for 2 minutes and let stand for 15 minutes.
  3. Add the flour, baking powder, cinnamon, and walnuts (if using) and stir until just combined, being careful not to overwork the batter.
  4. Pour the batter into the prepared muffin pans: 9 ¼-cup regular muffins or 19 2-tablespoons muffins in mini-muffin pan.
  5. Place in the oven and bake about 45-50 minutes, until golden brown and cooked through to desired crispness (cooking less will produce a soft, dense, moist muffin; cooking more will produce a crisp, less moist and dense muffin).

Nutrition

  • Serving Size: 1 muffin
  • Calories: 173
  • Sugar: 5 g
  • Sodium: 12 mg
  • Fat: 7.5 g
  • Saturated Fat: 0.5
  • Carbohydrates: 24 g
  • Fiber: 2 g
  • Protein: 3 g

For other plant-based kid-friendly recipes, check out the following:

Strawberry Coconut Blondies
Pumpkin Peach Spice Super Smoothie
PB & J Bars

Note: This post is sponsored by Sprout Foods.

This post may contain affiliate links. For more information click here.

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