Mini Carrot Muffins

One of the first foods I made for Nya were carrot muffins.  Once she was past enough fruits and veggies, and was relying more on solid foods than breast milk, I figured it was time to start experimenting.  My goal at that stage, was to create mini meals that were packed with enough fat, calories, and nutrients, while being soft enough for her to eat (she didn't get her first tooth until a year old!), and not too messy.

I've altered them slightly since the first bacth.  The original recipe had cashew milk (for extra fat and calories), and I've tried many different flours, such as quinoa, almond, and whole wheat.  Any can be substituted on a 1:1 ratio. (To learn more about gluten free and grain free flour replacements, click here). The recipe listed below is the most current recipe, but feel free to substitute whatever flour you choose, as almost any will work.  And if you want extra fat and calories, add 1/2 cup plant milk and enough flour to create a thick batter.

I always have these on hand, and they are one of Nya's favorite muffins (along with pumpkin and banana - those recipes coming soon!). Make sure to store in freezer if not eating within a few days. Since there are no preservatives in the recipes you will find from me, they don't last long unless stored in the freezer, where they hold up really well.

What you need:

6 Large Carrots, washed and peeled
1 Small piece of Fresh Ginger
2 Tbsp Chia Seed
*17 Medjool Dates (almost 2 cups), pitted
1 tsp Pure Vanilla
Juice of 1/2 a Lemon
1 Flax "egg" (1 Tbsp Groun dFlax mixed with 3 Tbsp Water)
1/3 cup BuckwheatFlour
2/3 cup Brown Rice Flour
1 tsp Baking Powder (aluminum free)
Dash of Sea Salt
Dash of Cinnamon

* Can use 2/3 cup of pure maple syrup or local honey in place of dates, although not preferable.

What you do:

1.  In a high speed blender or food processor, blend carrots, ginger, chia, dates, and vanilla until smooth.

Ready to blend

2.  In a medium mixing bowl, combine all dry ingredients and mix well.

Dry ingredients

3.  Add carrot mixture, along with lemon juice and flax egg to dry ingredients and stir until fully incorporated.  Make sure not to over stir.

Flax "egg" and Carrot mixture added to dry ingredients

4.  Spoon into slightly oiled or silicon muffin pan and bake at 350 for 10 - 12 minutes.  You want to make sure not to over bake or these will be dry.  Made roughly 42 muffins.

Ready for the oven

Why Ginger?
Ginger root is powerful for its medicinal properties.  It is said to relieve gastrointestinal distress, inhibit the growth of human colorectal cancer cells, induce cell death of ovarian cancer cells, and boost the immune system.  Ginger also has very potent anti-inflammatory compounds, and is a safe and effective relief for nausea, vomiting, and motion sickness.

Why Lemon?
Lemons are rich in Vitamin C and flavanoids, aid in restoring the body's natural pH, aids in liver detoxification, and contains 22 anti-cancer compounds.  In addition to its many health benefits, the lemon juice ties the flavors in the muffin together.

Why Chia Seed:
A powerful superfood, Chia is packed with calcium, fiber, omega-3 fatty acids, manganese, phosphorus, and protein.

Enjoy!

Nutrition Info per Muffin:

Calories: 48

Fat: 0.6 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 19 mg

Carbohydrates: 11.4 g

Fiber: 1.5 g

Sugars: 7 g

Protein: 0.7 g

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