I love mini muffins. I love them for a few reasons:
1. They are so darn cute
2. They are go much further when serving crowds
3. If you end up eating 20 of them, somehow it still feels less guilty than indulging in 2 regular size muffins. I don’t know why. I just does.
These little guys are the perfect breakfast item. Since they have just a touch of sweetness, they won’t send you reeling on a sugar high. I bet the all you moms out there will appreciate this one (sorry, kids!).
Whether you are on vacation, traveling with family, or going about your daily routine, these healthy little muffins will be a great addition to your morning and a tasty source of energy for your day. They save for up to a week in the fridge, or two days in an airtight container, so plan ahead!
Carrot & Cran Oat-Bran Mini Muffins
Adapted from Heart of Light
1 cup oat bran
1 1/2 cups white whole wheat flour
1/2 cup rolled oats
1/3 cup light brown sugar
1 1/2 cup carrots, grated
1/3 cup dried cranberries
1 tsp baking soda
1 tsp baking powder
2 1/2 tsp cinnamon
2 tsp ground ginger
1/8 tsp nutmeg
1 1/4 cup milk
2 Tbsp canola oil
1 tsp vanilla extract
Combine the dry ingredients together and then add the dried cranberries and shredded carrots and mix thoroughly. In a separate bowl, whisk the wet ingredients together and then add it to the dry ingredients. Stir just until combined. Spray the mini muffin cups with cooking spray and then spoon in the thick batter. If you are making mini muffins, you can fill each one to the top, but if you are making regular muffins, only fill each cup, about 3/4 full.
For mini muffins (makes about 36): Bake at 350 for 15-18 minutes, or until a toothpick inserted into the center, comes out clean.
For regular muffins (about 12): Bake at 350 for ~20 minutes, or until a toothpick inserted into the center, comes out clean.
When they are done, allow them to cool for a couple minutes before popping them out of the muffin tray and transferring them to a cooling rack…or your mouth.