Spiced Carrot & Apple Mini Muffins

Photo courtesy of Feeding Audrey

I recently attended the Citibabes’ Holiday Shopping event and had the pleasure of meeting the brains behind Feeding Audrey, a wonderful blog portraying the story of the journey through motherhood. I left the event with some beautiful recipe cards and wanted to share this delicious recipe. I hope you enjoy!

 

Spiced Carrot & Apple Mini Muffins 30 mini muffins Ingredients:

  • 2 flax eggs (see below)
  • 1.25 cups all-purpose gluten-free flour blend
  • 1/4 cup gluten-free oats
  • 1/4 cup turbinado sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cardamom
  • 1.25 cups unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
  • 2 red apples, grated (Fuji, Gala, or Pink Lady)
  • 2 large carrots, peeled and grated

Method: To make flax eggs, combine 6 tbsp of water with 2 tbsp of flax meal. Stir well and place in fridge to set for 15 minutes. Preheat oven to 375˚F and line 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 eggs. Slowly stir the wet ingredients into dry ingredient, fold in the grated apples and carrots. Place 1 tbsp of batter into muffin pans. Bake for 25 minutes or until center comes out dry on a toothpick. Cool on a wire rack.

 

This recipe and photograph are courtesy of www.FeedingAudrey.com

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