Family Friendly Fall Harvest Muffins
 
Prep Time
Cook Time
Total Time
 
Mini muffins packed with the flavors of fall that are a treat the whole family will enjoy. These are vegan and sugar free and baby approved!
Author:
Recipe Type: Breakfast
Cuisine: American
Makes: 30
Ingredients
  • 1 c organic all-purpose flour (or white whole wheat)
  • 1 tbsp pumpkin pie spice (I make my own)
  • ¼ c maple syrup
  • ¼ c unsweetened applesauce
  • 2 tbsp coconut oil, melted
  • 1 flax egg* (see notes)
  • ⅔ c grated zucchini
  • ⅔ c grated carrots
  • ⅔ c grated butternut squash
Instructions
  1. Preheat your oven to 375 degrees F and spray 2 mini muffin tins with coconut oil spray (or brush lightly with melted coconut oil)
  2. In a large bowl, whisk together the flour and pumpkin pie spice, then set aside.
  3. In a medium bowl, whisk the maple syrup, applesauce, coconut oil and flax egg together. Stir in the grated zucchini, carrot and butternut squash until evenly coated. Pour into dry ingredient mix and stir until just combined.
  4. Scoop the batter into the muffin tins, filling just shy of the top. Allow the muffins to rest about 10 minutes before baking for 10-12 minutes, or until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before popping them out onto a wire rack to cool completely.
Notes
*1 flax egg = 1 tbsp flax meal dissolved in 3 tbsp water. Whisk together, let sit for about 5 minutes (it'll develop a more egg-like consistency in this time) then mix into batter.
Recipe by PurposeFull Life at http://www.lifepurposefull.com/baby-friendly-carrot-zucchini-butternut-apple-muffins/