(gluten-free, dairy-free, and egg-free)
From the kitchen of Alli Peterson, Class Parent Lead.
This recipe yields 24 mini muffins.
My child is obsessed with mini muffins. We make a batch every Sunday using up whatever we have on-hand in our fridge with produce, nut and seed butters, cottage cheese, kefir, you name it! These muffins come together in a flash and use a healthy amount of oats, which are an incredible source of soluble fiber and support steady blood sugar and regular bowel movements in our little ones (and us too). For an autumn twist on these little cuties, substitute applesauce for pureed pumpkin or pureed roasted squash. You really can’t mess these up. I hope your child loves them as much as Asa!
Ingredients:
Dry
1½ cups gluten-free oat flour (Did you know that you can make your own oat flour with extra oats? Simply place them into a Vitamix or other high-powered blender and blend until desired consistency is reached!)
1 cup gluten-free rolled oats
¾ teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
Wet
2 tablespoons ground flax seeds
¼ cup + 2 tablespoons water
(OR SUBSTITUTE 2 EGGS)
1 cup unsweetened applesauce, or substitute 1 cup pumpkin puree for a classic fall twist
1/3 cup coconut milk (or other dairy-free milk alternative)
¼ cup melted coconut oil (or ghee)
¼ cup maple syrup (or honey)
2 teaspoons vanilla extract
Optional Add-Ins
½ cup apple, diced
½ cup raisins, dried cranberries, or other dried fruit
1/3 cup sunflower seeds, coarsely chopped
Directions
1. Preheat the oven to 350 degrees and lightly grease a mini muffin pan.
2. Mix ground flax seeds with ¼ cup plus 2 tablespoons water and set aside for 5-10 minutes to allow to thicken. (SKIP THIS STEP IF USING EGGS.)
3. Meanwhile, mix dry ingredients together in a medium bowl.
4. Mix wet ingredients in a separate medium bowl.
5. Fold dry ingredients into wet ingredients. (If using flax seed egg, add flax seed-water mixture and mix until no dry spots remain.)
6. Fold in apple, dried fruit, and/or sunflower seeds, if using.
7. Let the batter sit for 5 minutes to allow the oats to absorb any excess moisture.
8. Fill each muffin cup until nearly full.
9. Bake for 15 minutes, until the tops spring back when touched.
10. Let sit in a muffin pan for 3 minutes before transferring to a wire cooling rack to finish cooling until room temperature.
