Carrot & Apple Mini Muffins

Recipe by Jane Crossby

Having food intolerances or allergies doesn't mean that you have to eat foods that don't taste good.  This recipe incorporates foods that are naturally rich in vitamin A for stimulating the immune system (carrots), quecertin for natural antihistamine properties (applesauce), natural omega-3 for enhanced immune system (flax seed and safflower oil) and vitamin B for proper digestion without gluten (whole meal flour and flax seed meal).  In addition, this is lactose-free, meaning decreased mucous production during allergies.  Although sweet, this recipe also uses coconut sugar which has a lower glycemic index to make it less sinful. 

Dry ingredients:

175g whole grain gluten-free flour (such as King Arthur whole grain four blend)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 heaped tbsp ground flax seed meal
140g chopped walnuts

Wet ingredients:

2 eggs, lightly beaten
75g coconut sugar
150ml safflower oil
1/2 tsp vanilla extract
150ml unsweetened applesauce
350–400g grated carrots

Directions:


  • Sieve the flour, baking soda, salt and cinnamon into a large bowl.  Add the flax seed and walnuts, and stir to mix together.
  • In another bowl, beat the first four wet ingredients until thickened.  Stir in the applesauce and grated carrots and then fold this mixture gently into the dry ingredients.
  • If you have time, set the bowl to one side and let the batter rest for at least 30 minutes so the flour has time to hydrate.  This helps the muffins to rise properly as they bake.
  • Spray a mini-muffin tray with oil or line with paper cases and spoon the batter into each cup.  Bake at 355F for 15 minutes or until the tops of the muffins feel slightly springy to the touch.  Leave the tray for a couple of minutes then remove them to a wire rack to cool.