Great for little hands and babes who have a few teeth but aren’t ready to really chomp yet. These minis can live in the freezer until you need a quick snack to bring on the road or to fill an afternoon hunger gap.
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1 cup quinoa flour or oat flour
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1 Tbsp cinnamon
- 1 cup grated carrot, packed (about 1 large carrot)
- 1 apple, peeled and grated
- 1/2 cup unsweetened shredded coconut
- 2/3 cup raisins or chopped dates
- 3 large organic eggs
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1/2 cup unsweetened coconut or almond milk
- 1 tsp vanilla extract
Preheat oven to 350°F. Line a 24-cup mini muffin tray with paper cups OR grease well with extra coconut oil and set aside.
In a large bowl stir together coconut, almond and quinoa flours with baking soda, salt and cinnamon. Stir in grated carrot, apple, coconut and raisins until well coated with flour mixture.
In a separate bowl whisk together eggs with coconut oil, maple syrup, coconut milk and vanilla. Add to flour mixture and stir to combine.
Scoop out muffin batter into cups, filling each one 3/4 full. Bake for 12-14 minutes, or until a tooth pick inserted into the centre comes out clean. Allow to cool completely on a rack and remove paper before giving to small child or baby. Freeze for use later on and allow to thaw at room temperature.
NOTE: For larger muffins (i.e. older kids or adults) fill a 12-cup tin with paper liners ans scoop batter in to each cup, about 2/3 full.