Friday Muffins!

Happy Friday!  I have two yummy and healthy muffins I wanted to share with you today. I was watching Giada the other day and I saw her make these carrot and zucchini mini muffins (original recipe is here) that were really cute and fairly healthy.  I thought it would be fun if I could make them so Savanna could have them.  I wanted to make them as a muffin for breakfast instead of a treat so I eliminated the frosting.  To alter them for Savanna I used oat and whole wheat flour instead of the the almond and rice flour and made them with oat milk instead of the oil so they were a little healthier.  If your child cannot have eggs you could probably substitute applesauce for the egg but the texture may be a little off.  Savanna absolutely loved these!  I highly recommend. After these turned out well I decided to try a different version for Chris and I.  I had frozen cherries and almond flour so I thought a cherry almond muffin would be delicious!  They are gluten free, dairy free and soy free and even with all of that the texture and taste were wonderful.  When I make them again I will chop up the cherries first since the cherry took up about half the mini muffin.  

Have a wonderful weekend!

Carrot and Zucchini Muffins (dairy and soy free)

3/4 cup oat flour

1/2 cup whole wheat flour (you can do all oat or use rice flour instead here if you want to make gluten free)

1/4 teaspoon fine sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/3 cup oat milk 

1 TBS sugar or maple syrup (safe for babies unlike honey)

1 large egg, at room temperature

1/2 cup grated carrots (from1 medium peeled carrot)

1/2 cup grated zucchini (from 1 medium unpeeled zucchini)

Directions:

1. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.

2. In a medium bowl, mix together the flours, salt, baking powder, baking soda, and cinnamon.

3. In a separate medium bowl, whisk together the milk, sugar or syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot and grated zucchini.

 4. Fill the muffin cups with a small scoop or tablespoon to 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.

Cherry Almond Muffins (Gluten Free, Dairy Free and Soy Free)

3/4 cup Almond flour

1/2 cup oat flour (I do not love the taste of rice flour which is why I used oat here)

1/4 teaspoon fine sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon

1/3 cup almond milk 

1 TBS sugar or maple syrup 

1 large egg, at room temperature (or 1/4 cup applesauce - may be more dense)                                            

1/4 tsp almond extract                                                                                                                                  

24 pitted cherries (whole or chopped)

Directions:

1. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners. Set aside.

2. In a medium bowl, mix together the flours, salt, baking powder, baking soda, and cinnamon.

3. In a separate medium bowl, whisk together the milk, sugar or syrup, egg or applesauce and extract. Add the dry ingredients and mix until just combined. Mix in the cherries.

4. Fill the muffin cups with a small scoop or tablespoon to 3/4 full with the batter and bake until light golden, about 15-20 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.