01 Aug Spiced Carrot & Apple Mini Muffins
Spiced Carrot & Apple Mini Muffins
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
- ¼ cup gluten-free oats
- ¼ cup turbinado sugar
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. ginger powder
- ⅛ tsp. ground nutmeg
- ⅛ tsp. cardamom
- 1.25 cups unsweetened applesauce
- ¼ cup canola oil
- tsp. vanilla extract
- 2 red apples, grated (Fuji, Gala, or Pink Lady)
- 2 large carrots, peeled and grated
Instructions
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.
Notes
This recipe and photograph are courtesy of www.FeedingAudrey.com
