Recipe: Spiced Carrot & Apple Mini Muffins (GF, Vegan)


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

  1. 2 flax eggs (see below)

  2. 1 ¼ cup all purpose gluten-free flour blend*

  3. 1/4 cup gluten-free oats

  4. 1/4 cup turbinado sugar

  5. 1/2 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon salt

  8. 1/2 teaspoon cinnamon

  9. 1/4 teaspoon ginger powder

  10. 1/8 teaspoon ground nutmeg

  11. 1/8 teaspoon cardamom

  12. 1 ¼ cup unsweetened applesauce

  13. 1/4 cup canola oil

  14. 1 teaspoon vanilla extract

  15. 2 red apples, grated (I like fuji, gala, or pink lady)

  16. 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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© 2019 Danielle Krupa