These hearty muffins are packed full of healthy ingredients, have low added sugar, and no added fats! In addition, they are free of gluten, dairy, egg, and nuts, so are allergy-friendly. Bake a pan, eat a few, and freeze the rest for super-healthy energy-packed breakfasts on the go! If you can eat nuts, you could add ¼ cup of walnuts or pecans to these, and I imagine the taste would only improve (wishing I had no nut allergy!). Enjoy!
1 ½ c. GF flour blend
½ c. quinoa flakes
2 t. baking powder
¼ t. salt
¼ c. firmly packed light brown sugar
½ c. cooked butternut squash, mashed (you could sub cooked sweet potato or pumpkin here)
1/3 c. unsweetened applesauce
1 t. vanilla extract
Egg replacer to equal 1 egg
½ c. rice milk (or milk of your choice)
2/3 c. dried cranberries (or get creative with an equal amount of your favorite dried fruit)
¼ c. unsweetened finely grated coconut
Preheat oven to 400. Line a 12-section muffin tin with papers or spray with cooking spray or oil.
Combine ingredients in order given and stir until mixture is thoroughly blended and all dry ingredients are incorporated.
Spoon into prepared muffin tin and bake for 15-17 minutes, or until tops appear dry and muffins pass the “toothpick test”.
Serve warm! Freeze leftovers for up to 1 month by cooling to room temperature, wrapping in wax paper, then in a layer of clear wrap.
1 ½ c. GF flour blend
½ c. quinoa flakes
2 t. baking powder
¼ t. salt
¼ c. firmly packed light brown sugar
½ c. cooked butternut squash, mashed (you could sub cooked sweet potato or pumpkin here)
1/3 c. unsweetened applesauce
1 t. vanilla extract
Egg replacer to equal 1 egg
½ c. rice milk (or milk of your choice)
2/3 c. dried cranberries (or get creative with an equal amount of your favorite dried fruit)
¼ c. unsweetened finely grated coconut
Preheat oven to 400. Line a 12-section muffin tin with papers or spray with cooking spray or oil.
Combine ingredients in order given and stir until mixture is thoroughly blended and all dry ingredients are incorporated.
Spoon into prepared muffin tin and bake for 15-17 minutes, or until tops appear dry and muffins pass the “toothpick test”.
Serve warm! Freeze leftovers for up to 1 month by cooling to room temperature, wrapping in wax paper, then in a layer of clear wrap.
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