Applesauce Peanut Butter Mini Muffins

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 INGREDIENTS

  • 1 large egg
  • 1/4 cup almond butter (if you don't want to use almond butter you can substitute 100% peanut butter, or skip the nut butter and double the applesauce)
  • 1/4 cup coconut oil
  • 1/4 cup applesauce (100% natural)
  • 1 cup carrot, shredded
  • 1 cup oat flour (can substitute brown rice, almond, and/or coconut flour)
  • 1 tsp Ceylon cinnamon
  • 1 tsp ground ginger (optional,  good for nausea and gas)
  • Optional 1 1/2 tsp mushroom powder


INSTRUCTIONS
  • Preheat oven to 350° F (176° C).
  • Put mini cupcake liners in mini cupcake pan (makes approximately 15 mini cupcakes)
  • In a medium bowl stir the wet ingredients until well mixed: egg, almond butter, coconut oil, and applesauce.
  • Add in the shredded carrots and stir everything together.
  • Add in the flour folding gently until well mixed.
  • Spoon the cupcake batter into the mini cupcake liners and bake for about 15 minutes, until a toothpick comes out clean.
  • Cool in the pan for about 5-10 minutes then remove it from the pan to cool on a rack.

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