Chocolate Carrot Cake Mini Muffins

2/3 cup whole wheat flour
2/3 cup unbleached all-purpose flour
1 cup cocoa powder
1.5 cup light brown sugar (I might up this to 1 cup next time)
2 teaspoon baking soda
1.5 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 and 1/3 cup applesauce (if you use unsweetened as I did, you may want to use more sugar)
2 teaspoons vanilla extract
2 egg, slightly beaten
(optional - 1/4 cup mini chocolate chips)
2 cups finely shredded carrot (about four large carrots, or 2 cups
of baby carrots - they GROW when you shred them. I shredded them
TWICE in the food processor twice, to make sure carrots bits were small.)

3/4 cup peanut butter
1/2 cup milk (or maybe 1/3)
1/2 teaspoon vanilla
1/2 cup powdered sugar (+ 2 Tablespoons powdered sugar)
1/4 cup cocoa powder

Serving Size: made 48 mini muffins + 4 regular muffins (28 servings)

1) Preheat the oven to 350°F.
2) Spray a 24 cup muffin pan with Pam. Set aside.
3) In a bowl, stir the flours, cocoa powder, sugar, baking soda, and baking powder together.
4) Add in the remaining ingredients and stir until just combined.
5) Scoop into the prepared muffin tins, filling a little more than 3/4 the way full. (Mine were mostly full)
6) Bake for 15 minutes or until a toothpick comes out clean.
7) Remove from pan after cooling a minute or two, you may need to run a toothpick or knife around edge to coax them out

For frosting:
8) Put the milk and peanut butter in a large microwaveable bowl.
9) Microwave it just until the peanut butter and milk is warned up a bit, stir together
10) Add the vanilla and cocoa powder.
11) Add the powdered sugar 1/4 cup at a time. Use a spoon to beat it, not a mixer.
12) If you want the frosting thicker, you can add more powdered sugar about 1 tablespoon at a time.
(I added 2 heaping Tablespoons)
13) Frost the mini muffins. Eat.