We call these "Shayna Muffins" because our little three year old toddler is CRAZY over these....
Vegan. Gluten Free. Organic. Sugar Cane Free. Zucchini. Carrot. Banana. Flax Seed Muffins
(Excuse the lack of process photos)
Everything I used can be purchased at your local grocery store, no extra expensive ingredients here.
Ingredients: (Makes 24 muffins)
- 3 cups your choice of Gluten Free Flour (I used Bob's Red Mill GF All Purpose Flour)
- 1 cup organic blue agave nectar (the best sugar replacement ever)
- 3 teaspoons cinnamon
- 2 1/4 baking soda
- 1 tsp sea salt
- 3/4 tsp baking powder
- 3 cups organic carrots, granted and drained of excess liquid
- 3 cups organic zucchini, granted and drained of excess liquid
- 3 ripe organic bananas, mashed
- 1/2 tbsp coconut oil
- 2 1/2 tsp vanilla
To make any recipe vegan (egg free) here is how you do it.:
For every egg you mix together 1 tbsp ground flax seed + 3 tbsp water for every egg replacement. This recipe I timed this by 4. So...
- 4 tbsp ground flax seed, stirred to mix with 12 tbsp of water. (in place of 4 eggs)
Directions:
- In medium bowl, mix together GF flour, cinnamon, baking soda, salt & baking powder. Set aside.
- In another medium bowl, mix together agave, flax seed and water mix, coconut oil, vanilla. Set aside.
- In mixer or large bowl toss together the zucchini, carrots & bananas. Pour liquid mixture over the grated veggies & bananas, mix until gently combined. Add dry flour mix to the wet and mix until just combined.
- Scoop into desired cupcake or mini bread pans
- Bake at 400* for 8 minutes
- Rotate pan & reduce heat to 350*. Bake for additonal 8-10 minutes or until toothpick comes out clean. Leave muffins in pan for 5 minutes then remove to cool on wire rack.
Then ENJOY a delicious, healthy snack or breakfast on the go!
Kid Loving & Mama Approved.
Indy even got a piece & I wasn't stressing because there isn't anything harmful to her!
Forever Farias.
