We opened picnic season with a festive breakfast for Tom's 1st birthday.
With the help of my family, we were able to create a beautiful spread.
I had just one issue to figure out - the sweets.
I wanted to keep it light, and it was really important for me that both adults and babies could enjoy it.
That's how I came up with these wonderful carrot muffins.
Just make sure to drop the sugar and walnuts if serving to babies.
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Preheat the oven 355°F (180°C). Prepare a muffin tin with liners or lightly grease them.
Grate the carrots using a grater or food processor.
In a large bowl or standing mixer, beat together the juice, milk, vanilla extract, applesauce, apple vinegar, maple, tahini, and olive oil.
In a small bowl mix the flour, baking powder, baking soda, and spices.
Add the flour mixture into the wet ingredients, and mix just to combine. Add the grated carrots and mix lightly.
If you wish to, mix in the sugar as well. If serving to babies, pour part of the batter into a separate bowl before adding the sugar (and then add the relative amount of sugar).
Divide evenly among 18 muffin tins, filling them almost all the way up to the top. Top with whole walnuts (not for the babies' version), and bake for 15-18 minutes.
Remove from the oven and place on a cooling rack.
Once cooled completely, store in an airtight container, or save in the freezer.