These are gluten free, vegan & refined sugar-free!

Necessity is the father of invention, right? Well, in that case, laziness is the father of these muffins. I made batter for 

Pumpkin Apple Carrot Raisin Waffles

, but after the first few got swiped from the waffle iron and were immediately consumed by the family, I was left, alone, standing over a waffle iron,  waiting for completion of yet another waffle. The kitchen was a mess and I wanted to be done with my waffle making duties, so I grabbed a mini muffin tin, sprayed it with cooking spray, set the oven for 350 degrees, and filled the tray with waffle batter. By the time the tasty little muffins came out of the oven, I had the kitchen sparkling (with the help of my recruits) and we were off to tackle the next family fun activity. And, we had some tasty little muffins that we could enjoy for lunch, snacks, or even dessert!  

Dry Ingredients:

  • 4 c flour (a mixture of gluten free baking flour, oat flour, almond flour, quinoa flour, buckwheat flour,  and garbanzo bean flour)
  • 1/8 c ground flax seed
  • 2 T baking powder
  • 1 t baking soda
  • 3 T ground cinnamon
  • ¼ t ground ginger
  • ¼ t ground nutmeg
  • ¼  t ground cloves

Wet Ingredients:

  • 2 eggs/equivalent egg replacement
  • 3 T blackstrap molasses
  • 2 T vanilla
  • 1 c beet puree
  • 3 c almond milk
  • 2 c cooked pumpkin
  • 3 ripe bananas, mashed

Add Ins:

  • 2 organic apples, diced
  • 2 organic carrots, graded
  • ½  c raisins
  • ½ c slivered almonds
  • ½ c crushed walnuts

Preheat oven to 350 degrees.  Mix dry ingredients together in a bowl.  Mix wet ingredients together (I used a Vita-mix blender).  Pour wet ingredients into dry ingredient bowl, mix well, then add the “add ins.”  Spoon mix into muffin tin and bake for about 12 minutes.  Cool in pan for a few minutes before tracing edges with a knife and cooling on a cooling rack. May top with nut butter or all-fruit jelly spread, if desired. Enjoy!     

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