Corn-Free,
Dairy-free,
Festival/Special Occasion Menu,
from scratch,
Little Kids in the Kitchen,
muffins,
whole foods,
Whole grain,
Winter
Whole Grain Carrot-Apple Spice Muffins
10:28 AM
When I think of this recipe, I generally associate it with Autumn, but my eldest begged me for these the other day... and she offered to help! How could I refuse ;-)
Whole Grain Carrot- Apple Spice Muffins
dairy-free, corn-free, easy wheat-free conversion
2 3/4 cups whole grain flour of your choice
1 cup
sugar
2 tsps
ground cinnamon
1/2 tsp nutmeg
2 tsps
baking soda
1/2 tsp sea salt
3 eggs
1/2 cup canola, or light olive oil
1 tsp
vanilla extract (check to make sure it's corn-free!)
1 1/2 cup
carrots
(grated)
2 tart apples
(medium, peeled and grated)
8 ozs
crushed pineapple (I ended up crushing fresh pineapple in a blender
Optional: 1/3 cup crushed walnuts OR 1/3 cup raisins
Preheat oven to 350 degrees. Grease or line a muffin tin with paper liners.
In a large bowl, combine flours, sugar, cinnamon, nutmeg, baking
soda and kosher salt. Whisk the dry ingredients until thoroughly
combined.
In another bowl, combine the eggs, applebutter, vegetable oil and
vanilla. Stir in carrots,apples, pineapple,walnuts.
Combine wet and dry ingredients and mix until thoroughly combined, but do not overmix.
Fill greased or paper-lined muffin cups two-thirds full. Bake at
350f for 20-22 minutes or until a toothpick comes out clean.
Allow muffins to cool in the pan for about 5 minutes before removing to a
wire rack.
Enjoy!
Enjoy!
