By Liv
Coming up with a tasty GF/EF/DF breakfast option for a toddler is tricky. I stumbled upon a recipe for morning muffins and decided to use it as a framework to create my own version. The result? Fruity, crunchy, nutty, gooey, cakey deliciousness. And the best part is that Stella loves them!
Stella's Morning Muffins
Ingredients
- 1 cup maple syrup
- 2 1/4 cups gluten-free all purpose flour mix (if your mix contains xanthan gum or guar gum don't add the additional 1 teaspoon gum to the recipe)
- 1 teaspoon guar gum OR xanthan gum
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups grated carrots (about 4 large carrots)
- 1 large peeled and shredded apple
- 8 ounces drained, crushed pineapple
- 1 ripe banana, mashed
- 3/4 cups raisins, chopped dates or other type of chopped dried fruit
- 1/2 cup shredded coconut
- 1/2 cup toasted almonds, blended to a coarse powder in blender or food processor
- 4 1/2 teaspoons Ener-G egg replacer
- 1/2 cup canola, vegetable or coconut oil
- 1 1/2 teaspoon vanilla
Preheat oven to 350° F / 176° C
Grease standard muffin pan or line with paper muffin cup liners.
In a large mixing bowl combine sugar, gluten-free flour blend, cinnamon, baking soda, baking powder, Ener-G, and salt. Use a large whisk to thoroughly combine.
In a separate large bowl combine shredded carrots, apples, banana, crushed pineapple, raisins (or other dried fruit), coconut and almonds. Stir to thoroughly mix.
Add the fruit/vegetable/seed mixture to the dry ingredients followed by the oil and vanilla. Beat the mixture to thoroughly combine ingredients.
Fill muffin cups about 3/4 full. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Yield: About 2 dozen standard size muffins
