Sneaky Little Muffins

These muffins make tasty snacks. I like to make and freeze a batch to defrost for an accompaniment to lunch or a snack on car rides.


These muffins make tasty snacks.
I like to make and freeze a batch to defrost for an accompaniment to lunch or a
snack on car rides.

 

2 overripe
bananas

2 eggs

1 cup grated carrots (250
mL)

½ cup agave syrup (125 mL)

½ cup rice milk (125 mL)

6 tbsp melted butter (90
mL)

¼ cup grated zucchini (50 mL)

? cup ground
chia (Salba) (75 mL)

1¾ cup brown rice flour (425
mL)

¼ cup tapioca starch (50 mL)

2 tsp baking powder (10
mL)

1 tsp baking soda (5
mL)

1 tsp cinnamon (5
mL)

 

1. Beat
the bananas in a mixer. Beat in eggs. Add carrots, agave syrup, rice milk,
butter, zucchini, and chia; mix well and let sit for 5 minutes.

2. In
another bowl, stir together rice flour, tapioca, baking powder, baking soda,
and cinnamon. Add dry ingredients to wet ingredients and mix thoroughly.

3. Spoon
into 36 greased or paper-lined mini muffin cups and bake in 325ºF (160ºC) oven
for about 25 minutes or until muffins are golden and lightly spring back when
touched. Makes about 36 mini muffins.

 

Nutritional Information:

A healthy gluten-free,
sugar-free, dairy-free snack containing beta carotene, potassium, fibre,
protein, and trace minerals.

Courtesy SproutRight

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