Sunday, May 25, 2014

MSPI Friendly Muffins

The hardest part of being dairy and soy free, other than giving up cheese, has been being limited in options for store-bought baked goods. After trying many recipes, this one has emerged as our family favorite: it's tasty, filling and uses ingredients I always have on hand. 

MSPI Friendly Muffins

2 carrots, shredded (1-1.5 cups)
1 1/2 cups whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/3 cup coconut oil, melted
1/3 cup honey
1 tsp vanilla extract
1 egg*
1 cup applesauce, or other fruit purée**


1) In large bowl shred carrots.
2) Add dry ingredients, then wet, and mix together.
3) Spoon into muffin liners. 
4) Bake at 350 F approximately 25 minutes

*To make egg-free, add an extra teaspoon of baking soda, and finish off with a tablespoon of vinegar.
**I usually use unsweetened applesauce, but have also made these using pumpkin, strawberry/banana and apple/berries purées. Essentially any sweet puree or baby food you have on hand should work.

Adapted from 100 Days of Real Food


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