Carrot Raisin Breakfast Mini-Muffins

 Photo copyright 2012 R.A. Robbins

Photo copyright 2012 R.A. Robbins

These healthy little gluten free, low fat muffins will satisfy a sweet tooth while also providing a healthy dose of fiber and protein.

Ingredients:
1 T. flax seed meal plus 3 T. hot water (or 1 egg)
¾ c. milk (I use almond milk)
½ c. unsweetened applesauce
1/3 c. agave nectar ( or 2/3 c. sugar)
1 cup shredded carrots
1 c. raisins
½ c. chopped walnuts (optional)
1 c. buckwheat flour
1 c. sorghum flour
1 T. baking powder
1 t. cinnamon

Directions:
1. Preheat oven to 400 degrees F.
2. Combine flax seed and hot water. Mix well and let stand for 20 minutes. The mixture should reach the consistency of egg whites.
3. Combine milk, applesauce. Flax seed/water mixture and agave nectar in large bowl.
4. Add carrots, raisins and walnuts. Stir well.
5. Stir in flours, baking powder and cinnamon.
6. Stir just until all ingredients are combined. Do not over mix.
7. Spoon mixture into the cups of a mini-muffin pan. The cups will be full.
8. Bake at 400 degrees F for 10 to 15 minutes or until done.
9. Remove from oven. Cool.
Makes 24 mini muffins.

Rogene Robbins is the author of The Gluten Free Good Life and other books available at Espirational Books  and Amazon.com’s Kindle Store Please visit her My Gluten Free Life Page to get better acquainted with her.

This recipe is linked to:

Allergy Free Wednesday at Tessa the Domestic Diva

Gluten Free Wednesdays at the Gluten Free Homemaker

Tasty Tuesday at the New Mrs. Adventures

Melt in Your Mouth Monday at Make Ahead Meals for Busy Moms

Gluten Free Fridays at Vegetarian Mama

Advertisements

4 thoughts on “Carrot Raisin Breakfast Mini-Muffins”

  1. Reblogged this on Espirational: A 10 Minute Vacation for the Soul and commented:

    This is reblog of an older post. I chose to revive this for Mother’s Day because food always remind’s me of my Mom who was a great cook and passed along her skills and recipes to me. Whenever Spring rolls around I think of inviting a few friends over for brunch, which Mom did every year. This is a recipe we discussed one year when she asked me for ideas.

    Have a Happy Mother’s Day on Sunday and if she is still living, call your Mom!

    Like

Now it's your turn to join the conversation!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s