Healthy Carrot Muffins (gluten free)

 My daughter has been asking for a lot of baked treats lately, so to avoid being the “mean” mom who always says no, I’m making more of an effort to bake healthy treats with hidden veggies and no refined sugar.  These muffins are a great way of satisfying your kids’ sweet tooth (and yours!) while still getting important nutrients.  The honey and coconut oil make them super moist with just the right amount of sweetness.  

Yield: 12 muffins

Ingredients: 

2 1/2 cups grated carrots

1/3 cup coconut oil

3/4 cup honey

1 chia egg* (can use regular egg instead)

1 cup oat flour (ground oats)

1 1/2 cups rolled oats

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/2 teaspoon nutmeg

1/2 tsp salt

1/2 cup raisins (optional)

1/2 cup chopped walnuts (optional) 

*to make a chia egg simply mix 1 tbsp of ground chia seeds with 3 tbsp water and let sit for 5 mins

Directions:  

1. Preheat oven to 350*F.  Grease a muffin pan or line with muffin cups.

2. In a medium bowl, combine carrots, coconut oil, honey, and egg.  Stir until well combined.

3.  In a large bowl, combine oat flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt.  Stir wet ingredients into dry until just combined.  Stir in optional add-ins.  

4.  Spoon mixture evenly into muffin pan.  Bake for 25-30 mins, or until a toothpick inserted in centre comes out clean.  Cool for 10 mins in pan. Remove and cool on rack.

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