A friend of mine was looking for quick and easy recipes for her family. My first instinct was to bake muffins that are healthy and delicious, and can be frozen then heated up easily for breakfast or snack on the run. BUT, my friend’s 17 month old son, Kevin, is allergic to eggs… which makes baking a bit more complicated!
Avery (4) and I created these muffins for Kevin one day after school. (Notice her orange mustache from drinking some of the carrot apple juice!) Not only are they egg-free, but they’re also dairy, nut, and gluten free! They are very light on sugar, and of course… they are delicious too. Enjoy!
Makes 6 regular sized muffins or 12 mini muffins
What you’ll need:
- 4 organic carrots washed and trimmed
- 2 organic Apples, skins removed and cut into large slices
- Save 1 cup of juice for the muffins
- 1 & 1/4 cup pancake mix – we used Pamela’s Gluten Free
- EGG REPLACEMENT: 1 tablespoon ground flax mixed with 3 tablespoons of water in a small bowl and let sit for 3 minutes
- 1/2 cup brown rice syrup
- 1 teaspoon vanilla
- Coconut oil spray
- Muffin tin
- Apple peeler
- Measuring cup and spoons
- Medium bowl
Let’s get cookin':
Step 1: Make juice from the cleaned carrots and 2 peeled apples. Remove the leftover pulp and pull out any pieces of carrot or apple that are larger than an inch.
Step 2: Preheat the oven to 350 degrees.* (AS ALWAYS – BE CAREFUL OF LITTLE HANDS NEAR A HOT OVEN)
Step 3: Mix wet ingredients (flax/egg, vanilla, rice syrup, juice and pulp) in the bowl, then add the pancake mix and mix well.
Step 4: Prep muffin tin by spraying it with a light coat of coconut oil. Use 1/3 cup measuring spoons to fill up the tins about 2/3rds of the way.
Step 5: Bake for 20 minutes. Remove and let cool before eating.*
EXTRA: Serve with raspberry preserves for added sweetness