Carrot Cake Muffins

No added sugar • 3g fiber & 6g protein per 5 mini muffins

Ingredients

• 2 cups Hidden Foods Cinnamon Churro Pancake Mix

• 1 cup freshly shredded carrots (freshly grated gives the best moisture)

• ½ tsp ground ginger

• ¼ tsp nutmeg

• ¼ tsp ground cloves

• 1 egg

• 3 tbsp oil (avocado, vegetable, or preferred baking oil)

• 1 applesauce pouch (90g)

Instructions

1. Preheat the oven:
   Set your oven to 350°F. Line a mini muffin pan with paper liners or lightly grease the wells.

2. Mix the dry ingredients:
   In a medium bowl, combine the pancake mix, ginger, nutmeg, and cloves. Stir to evenly distribute the spices.

3. Add the wet ingredients:
   In another bowl, whisk together the egg, oil, and applesauce. Add in the shredded carrots and mix until combined.

4. Combine the batter:
   Pour the wet mixture into the dry ingredients. Stir gently until everything is incorporated—avoid overmixing to keep the muffins tender.

5. Fill the muffin pan:
   Spoon the batter into the mini muffin cups, filling each about ¾ full.

6. Bake:
   Bake at 350°F for 10 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.

7. Cool and enjoy:
   Allow muffins to cool for a few minutes in the pan before transferring to a rack. Serve warm or at room temperature.