Apple Carrot muffins These soft little muffins have become one of my favorite things to make for my toddler because they’re easy, freezer friendly, and a great way to use up produce before it goes bad. They work for breakfast, snacks, or one of those “what can I give him quickly?” moments. They’re lightly sweet, super soft, and filled with apples, carrots, oats, and warm cinnamon. I make them as mini muffins because they’re perfect for little hands and easy to grab on busy mornings. Ingredients ¾ cup all-purpose flour ½ cup rolled oats ½ cup brown sugar 1 teaspoon cinnamon 1 teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt ¾ cup applesauce 1 small Honeycrisp apple, grated 1 cup grated carrots 2 large eggs 3 tablespoons canola oil (or melted coconut oil) 1 teaspoon vanilla extract ¼ cup raisins Instructions Preheat oven to 350°F and lightly grease a mini muffin pan. Grate the apple and carrots. Place them into a paper towel or clean kitchen towel and squeeze out as much excess liquid as possible. Add all ingredients to a medium bowl and stir until just combined. Do not overmix. Scoop batter into the muffin pan, filling each cup about ¾ full. Bake for 18–22 minutes or until the tops are lightly golden and a toothpick inserted comes out clean. Let cool slightly before serving. Notes The game changer in this recipe is squeezing the excess moisture out of the grated apples and carrots before mixing everything together. It keeps the muffins soft and fluffy instead of soggy. If you don’t want to grate an apple, you can simply use 1 full cup of applesauce instead of ¾ cup. These freeze really well and make an easy grab-and-go toddler snack or breakfast. You can swap the raisins for mini chocolate chips if you want a slightly sweeter version LTKHome LTKfoodie