Grain and Nut-free Carrot Muffins for Babies
These muffins are a delicious treat that are gluten-, grain-, and nut-free, and low in added sugar! This recipe only uses one tablespoon of pure maple syrup. These muffins are great when you want a healthy snack, and perfect to make for your child!
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
10
Serves: 9
Ingredients
- 2 whole2 whole2 whole Pastured Eggs
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1/4 cup1/4 cup1/4 cup Butternut Squash, puree
- 1.5 tsp1.5 tsp1.5 tsp Pumpkin Pie Spice
- 2 cup2 cup2 cup Tigernut Flour
- 1/4 tsp1/4 tsp1/4 tsp Himalayan Pink Salt
- 1/2 tsp1/2 tsp1/2 tsp Baking Soda
- 1/2 cup1/2 cup1/2 cup Ghee, melted
- 1 cup1 cup1 cup Carrots, peeled and shredded
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees, and line a cupcake tin with parchment papers
- In a medium size bowl, whisk together the eggs, vanilla, maple syrup, butternut squash puree, and Pumpkin Pie Spice.
- In a small mixing bowl, whisk together the Tigernut flour, salt, and baking soda.
- Pour the flour mixture into the wet mixture, and stir to combine evenly.
- Pour the melted ghee into the batter mixture, and stir again to evenly combine.
- Mix in the shredded carrots.
- Fill each muffin liner approximately 3/4 full of batter. This should make around 9 muffins.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow to cool, and enjoy!
Notes
I stored these muffins in the fridge. I was worried they would be too dry if they were fridge cold, so I warm them in the oven or microwave for a few minutes before giving to my baby.
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About This Recipe
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Baked Goods Coconut Free Cupcakes & Muffins FODMAP Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 255 |
| Fat: | 19 g |
| Carbohydrates: | 20 g |
| Protein: | 2 g |
| Cholesterol: | 31 g |
| Sodium: | 115 mg |
| Fiber: | 9 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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