If you are looking for a great way to sneak extra nutrition into your children's meals, these gluten free muffins just might be the answer you are looking for! Here is a sneaky, yet delicious, way to get extra veggies and fruit into your children's breakfast routine and snacks.
As I have mentioned before, lack of fiber can be an issue in a gluten free diet. With the addition of the vegetables and fruits, the fiber content is increased. As well, you get the extra vitamins and minerals from the fruit and veggies.
This kid friendly gluten free recipe is provided by Kaelie and makes 12 large muffins that freeze well for quick and easy breakfasts and snacks. It might be a good idea to double the recipe, it will go fast!
Spiced Carrot Coconut and Raisin Gluten Free Breakfast Muffins Recipe
by Kaelie Ann Huculak Belanger
1/2 cup firmly packed brown sugar
1/4 cup of butter or coconut oil or a combination of both (margerine may be substituted, as well)
1 cup of full fat dairy sour cream
2 large eggs
3/4 cups of sweetened coconut flakes
1/2 cup of raisins
1 large carrot peeled and grated
1 gala apple peeled and grated
1 1/2 cups of all purpose gluten free mix
1 tsp of sifted baking soda
2 tsp of ground cinnamon
Preheat oven to 375 degrees F. In a large bowl beat, butter (or coconut oil or combo) and sugar for 1-2 minutes until well combined, on medium speed. Add the sour cream and eggs and beat another 1-2 minutes.
Scrape the sides of the bowl often, until well mixed. Stir in grated carrots and apples.
In a separate bowl combine the gluten free all purpose mix, cinnamon and baking soda together with a whisk. Add to wet mixture and beat at low speed until combined.
Add the half cup of raisins and stir by hand. Line 12 muffin tins with large muffin cups or 16 medium muffin cups.
Bake for 20-25 min till golden brown, and toothpick comes out clean. When done, take out of the oven and immediately take muffins out of the tin, carefully. Cool on a wire rack.
One of the challenges with eating gluten free is the lack of convenience foods. What we have found that works well in our family is to do batch cooking. We try out a recipe and see if we like it. Then we have a day where we set aside the time to put the all purpose gluten free mix together. Once that is done, we have a baking day.
If you make a couple of batches of gluten free muffins and then freeze them, you have quick snacks and breakfasts on hand. That way, you can control the nutrition that your family is getting and the cost, as well.
These spiced carrot coconut and raisin gluten free muffins can be varied by substituting 1/4 cup of crushed drained pineapple for the grated gala apple. It will give it a different flavor and is a nice option to have! The dairy sour cream can be replaced by yogurt or kefir. : D
Cooking gluten free does not need to be a hardship but it does need some planning! Thanks to Kaelie for this awesome recipe, I hope you give it a try!
What is the biggest challenge you have in eating gluten free?
Sherie
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what is the glutten free mix
Connie, here is the link to the gluten free all purpose mix, if you want to make your own. https://sherievenner.com/thesehealthyelements/gluten-free-purpose-mix-recipe/