Gluten-Free Apple Carrot Banana Muffins

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gluten-free, healthy, banana, carrot, apple muffins

Gluten-Free Apple Carrot Banana Muffins
Preheat oven to 375

What’s not to love about a dozen healthy muffins that mix up quickly and you can feel good about feeding your family?

I’ve gotten into the habit of making these gluten-free apple carrot banana muffins on Saturday mornings – when I don’t have to run out of the house in the morning. They are so delicious straight from the warm oven and make the house smell wonderful.

The recipe is adaptable to premixed gluten-free flour blends – just be sure there’s xanthan gum or you’ll need to add it in. With 2 cups of fresh fruit and veggies in these muffins you can’t go wrong. The fresh sweetness offered by the ingredients will keep you and your kids coming back for more.  

 

Ingredients:

2 eggs (room temp)

1/4 cup melted coconut oil (or another favorite)

1/2 of a ripe medium-sized mashed banana

1/4 cup softened honey (if you add honey to cold ingredients it will harden, be sure it’s warm and soft); agave or maple syrup works as well

1 small apple, peeled + grated

1/2 cup brown sugar or coconut sugar

1/4 tsp sea salt

1.5 tsp baking soda

1 tsp ground cinnamon

1/2 cup vanilla coconut milk (I prefer SO brand)

1 tsp vanilla extract

1 cup grated carrot

2/3 cup gluten-free rolled oats

1/2 cup & 2 tbsp almond meal

2 tbsp flax meal

1 cup gluten free flour: (1/4 cup sorghum flour, 1/4 cup brown rice flour, 1/4 cup sweet rice flour, 1/4 cup quinoa flour, 1/4 cup tapioca starch, 1 tsp xanthan gum)

**{2 Tbsp cold butter, 2 tbsp almond flour, 2 tbsp brown sugar – for topping}**

 

Mix:

  • Grease muffin tin using gluten-free coconut spray
  • In a large bowl mix: mashed banana, eggs, honey, coconut oil, brown sugar and vanilla extract until combined.
  • Add coconut milk and stir.
  • Add grated carrot and apple – mix gently until combined.
  • In a second bowl combine oats, salt, cinnamon, baking soda, almond meal, flax meal, gluten-free flour blend and whisk until combined.
  • Add dry to wet – mix gently until combined.
  • Using an ice cream scooper divide evenly into muffin tins. Mix the 3 items for the topping as mentioned above and sprinkle lightly over the muffins.
  • Bake for 20 minutes or until golden brown and set in the middle.
  • Remove from oven, let sit for a few minutes and then transfer to a wire rack to cool (you may need to loosen around the edges with a butter knife to separate from the muffin tin) -if there’s any left – store them in a glass container in the fridge.

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