When I was a Girl Scout, we used to make a "walking salad". There were a few variations but my favorite was shredded carrots, peanut butter, and raisins. I have replaced raisins with chocolate chips over the years since raisins are painful for me! They are both brown, sweet, and small!
I think mini muffins are considered "walking" food for their easy tote-ability, and these are also walking out the door to see Len tomorrow.
3/4 cup puréed carrots with one teaspoon maple syrup
1/3 cup melted margarine
1/2 cup hot Very Vanilla Soymilk
1-3/4 cup GF baking mix
1/2 cup sugar
3 teaspoons baking powder
Dash of salt
3/4 cup chocolate chips
Preheat oven to 400 and grease mini muffin tins.
Combine the carrots, Soymilk, and melted margarine in a large bowl until smooth. Add the dry ingredients and chocolate chips. Stir until just combined and dry ingredients are moist.
Spoon into muffin tins. Bake for 12-14 minutes.
I am going to spread peanut butter on mine!