Allergy-Free Mini Carrot Muffins

You know, sometimes I think I should be ashamed of the lack of carrot recipes on my blog, haha!  I mean, carrots ARE my favorite vegetable but when it comes down to it, I very rarely include them in my baking.  The reason why is mostly because I eat so many carrots that I feel like adding them to my baked goods is a bit too much.  (My hands are orange enough as it is!)

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Fun fact: did you know that my husband hates carrots.  Well, plain carrots.  He’ll eat them in baked goods or when I add them to savory dishes like burgers or pizza.  He did approve of these muffins, although reluctant to do so knowing carrots were involved!

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So if you know someone who isn’t too fond of carrots, give these muffins a try 😉 These mini muffins are a fun way to sneak some veggies into your kid’s (or husband’s) diet.  They are allergy free (free from gluten, dairy, nuts, peanuts, corn, soy and eggs) and can be made Vegan by substituting the honey for maple syrup.

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Allergy-Free Mini Carrot Muffins

Ingredients

  • 3 Tbsp ground flax + 1/4 Cup warm water
  • 1/2 Cup shredded carrot (about 60 g)
  • 1/4 Cup warm water
  • 1-2 Tbsp honey
  • 1 Tbsp avocado oil
  • 1 tsp vanilla extract
  • 1/3 Cup sweet sorghum flour
  • 1/4 Cup white rice flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine ground flax and 1/4 Cup water in large mixing bowl.  Stir and let sit for 5 minutes.
  3. Add in all wet ingredients except carrot to flax mixture.  Stir well.
  4. Add in all dry ingredients, stir well.
  5. Add in shredded carrot, stir well.
  6. Pour batter into mini muffin pan and bake at 350 degrees for 18 minutes.

Recipe Makes 9 mini muffins

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If you do not have a mini muffin pan you may cook these at a larger size.  Just note that the cooking time may vary.

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Enjoy!

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One Comment on “Allergy-Free Mini Carrot Muffins

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