Kid-friendly Pumpkin, Apple, Carrot Muffins - Vegan and GF

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I loooove ‘morning glory’ muffins. I will choose them over a chocolate chip muffin, any day. This recipe is a favourite in our house, even my 1.5 year old loves them! These were one of my favourite snacks to have on hand after Leon was born, they just make such a delicious snack!

And with that, scroll no further, here is the recipe!

This recipe is adapted from the lovely Dana at Minimalist Baker - you can find the original recipe here!

INGREDIENTS

  • 1 1/2 batch flax eggs (1.5 TBSP ground flax + 3.75 TBSP water)

  • 1/4 cup olive oil

  • 1/3 cup canned pumpkin (not pumpkin pie filling!)

  • 1/2 cup unsweetened applesauce (or finely grated apple)

  • 1/4 cup coconut sugar

  • 1/2 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1 1/2 tsp ground cinnamon

  • 1/2 tsp ground cardamom

  • 1/2 cup plant milk (I used unsweetened oat milk)

  • 1 heaping cup (packed) grated carrot

  • 2/3 cup gluten-free rolled oats

  • 1/2 cup almond flour

  • 1/4 cup hemp hearts

  • 1 heaping cup gluten-free flour *

  • OPTIONAL: 1/4 cup raw walnuts (chopped for topping) OR another 1/4 cup hemp hearts for topping

  • OPTIONAL: 1/4 cup maple syrup (I don’t use this, I don’t think they need this extra sweetener)

*I use Trader Joes All Purpose gluten-free flour, OR this home made blend from minimalist baker

DIRECTIONS

  1. Prepare flax eggs in a large mixing bowl

  2. Preheat oven to 375 degrees F (190 C).

  3. Prepare muffin tin with liners or lightly grease them (I used silicone muffin liners and they work great!)

  4. To flax eggs, add canned pumpkin, maple syrup, olive oil and whisk to combine.

  5. Next add applesauce, coconut sugar, baking soda, salt, cinnamon, cardamom and whisk to combine.

  6. Add plant milk, grated carrot and stir.

  7. Add oats, almond flour, hemp hearts and gluten-free flour blend and stir.

  8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts and / or hemp hearts (optional)

  9. Bake for 32-36 minutes (mine needed 34 minutes), or until deep golden brown and a toothpick inserted into the center comes out clean.

  10. Remove from oven and let set in the pan for 15 minutes, then flip on their sides still in the pan to let cool completely. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh (if they last that long!).

Enjoy!

Dr. Ally

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