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- 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
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.
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.
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.