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5 from 1 vote
Carrot Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Vegan and gluten-free, good snack too feed the kids with little sugar but still big on taste.
Course: Breakfast, Snacks
Servings: 12
  • 1/2 cup coconut oil, softened
  • 1/2 cup coconut sugar
  • 1 4 oz jar just bananas
  • 1 4 oz jar just carrots
  • 2 carrots, grated
  • 2 flax eggs
  • 1 cup all-purpose gluten free flour
  • 1 tsp chia seeds
  • 1/2 cup gluten-free oat bran
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  1. Preheat oven to 375°F and prepare muffin tins with grease or paper liners. Boil or soak chia seeds in water until they are soft and create a gel or paste-like consistency.
  2. In a bowl, cream together coconut oil and coconut sugar. Then, add additional wet ingredients (including the chia seeds). In a separate bowl, mix dry ingredients.
  3. Combine both bowls, but don’t overmix. Spoon the batter into tins and bake for 15-20 minutes.

To make flax eggs:

For each egg, combine 1 tablespoon of ground flax seed (measure after grinding) with 3 tablespoons of water. Stir well, and place in the fridge to set for 15 minutes. After 15 minutes, the result should be a sticky egg-like substitute. A quick and easy egg replacement, featuring freshly ground flax or chia seeds.

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