Carrot Apple Almond Muffins
When my 5 year old began transitioning to real food, I was intent on starting her with the best possible nutrition.
But as she turned 2 and 3 and 4, it became so much more difficult. She had a say over what she wanted (carbs and nothing green, please!) We continued to keep her food as fresh and healthy as possible but she was also exposed to the world of birthday cakes with food coloring and juice that wasn't watered down.
We got in a rut with the foods we offered her at home. But now with a 7 month old baby who will soon be joining the dinner table, my passion for healthy snack and meal experimenting is renewed.
We're not wheat free, dairy free or sugar free. But those are the foods that we try to limit. These muffins use almond meal for more protein and healthy fat, incorporate carrots, avocado and apple for a nutrient punch, and are sweetened with just 2 tbsp of honey or maple syrup (plus naturally sweet raisins.)
Carrot Apple Almond Muffins (print here)
2 1/2 c. almond flour (we love Trader Joe's almond meal)
3 Tbsp ground flax
1 Tbsp cinnamon
1 tsp baking soda
1/4 tsp sea salt
2 cups grated carrots (about one large)
1 large apple or pear, grated
3 large eggs
2 Tbsp maple syrup or honey
1/4 c. melted coconut oil
1/4 c. mashed avocado (or another 1/4 c. coconut oil)
1 tsp vanilla
1 c. raisins
Preheat oven to 350 degrees. Combine the dry ingredients together in a medium bowl and add carrots and apple. Whisk the eggs, maple syrup, oil, avocado and vanilla together and combine in the bowl. Stir in the raisins. Fill muffin cups (they will not rise when baking). Bake for 30 minutes or until firm to the touch. Makes 12 large or 18 medium muffins (if filled 2/3 full).
They're a great breakfast or snack for adults, too. :)
Try them! I'd love to know what you think!
What are some of your favorite healthy toddler snacks or meals?
Have you tried muffins using almond meal?