These mini muffins are a fantastic way to introduce vegetables and whole grains into breakfast or snack time. Their subtle sweetness makes them equally popular with kids and adults, and it comes from natural sugars--applesauce and carrots boosted by a bit of maple syrup. Applesauce stands in for oil or butter and give this muffin its soft, tender texture. Feel free to use dairy milk instead of almond milk and a real egg for the flax egg. If you substitute a 1:1 gluten-free flour, you may need to adjust the cook time. For best results, grate the carrots on the small holes of a box grater, measuring about ⅛“.