Carrot Raisin Mini Muffins

I made these on Tuesday for my sick little munchkin. I'm pretty sure she ate 7 in one sitting. She hasn't eaten much of anything since then so I'm glad she stocked up while she could. We woke up (and by we, I mean she) that morning at 4:15am, so naturally, I got in the kitchen and started baking. I made Pumpkin Raisin Muffins for the Farmer and me and Carrot Raisin mini muffins for Sweet P. I'll post the pumpkin muffins later. Here are the minis:

The Recipe: Carrot Raisin Mini Muffins

What you need:

1 cup organic whole wheat flour

1 cup organic old fashioned oats (or whatever kind you have)

1 tbsp flaxseed + 3 tbsp water (egg replacement)

1 tsp baking powder

1 tsp cinnamon

dash nutmeg

1/4 c yogurt

1 tbsp olive oil

1 cup water

2 large carrots (grated)

1/4 c raisins

Preheat oven to 350˚. Combine flour, oats, spices, baking powder, flaxseed, yogurt, olive oil and water. Add in carrots and mix in raisins. Mix until moistened. Dollop in oiled mini muffin tins. Bake for 23-25 minutes. Makes approximately 30 mini muffins.

I know that seems like a long time to bake, but when you use water they take longer to bake. Otherwise, you end up with mushy insides (blech). Like I said, Sweet P loves them. It might be because there are raisins and the girl is a raisin fanatic, but she likes them all the same. These also freeze well if you made a double batch. I used all organic ingredients (except for spices and olive oil), but of course you don't have to use organic, they'll still taste great! These muffins are milk and egg free.