Note: These muffins can easily be made with regular all-purpose flour, or whole-wheat pastry flour; 2 lightly beaten eggs instead of flax eggs and regular sugar instead of turbinado. I just like to experiment with alternative and allergen-free baking, even though we are not gluten-free or vegan, as a way to include those with dietary restrictions into my recipes.
Spiced Carrot & Apple Mini Muffins
9 months + up
Makes approx. 30 mini muffins
2 flax eggs (see below)
1 ¼ cup all purpose gluten-free flour blend*
1/4 cup gluten-free oats
1/4 cup turbinado sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger powder
1/8 teaspoon ground nutmeg
1/8 teaspoon cardamom
1 ¼ cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
2 red apples, grated (I like fuji, gala, or pink lady)
2 large carrots, peeled and grated
To make flax eggs, combine 6 tablespoons of water to 2 tablespoons of flax meal. Stir well and place in the fridge to set for 15 minutes.
Preheat oven to 375 and line a mini muffin pan with liners or spray with cooking spray.
Whisk dry ingredients together in a large bowl. In a separate bowl whisk together applesauce, oil, vanilla and flax egg mixture. Slowly stir the wet ingredients into dry ingredients, fold in the grated apples and carrots. Place 1 tablespoon of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool and enjoy!
* King Arthur makes a great multi-purpose flour blend that I have found the most successful when it comes to gluten-free baking. If you’d like to make your own, use a mix of white and brown rice with equal parts tapioca starch and potato starch.
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