Gluten Free Nutritious Peach Carrot Muffins
Updated: Aug 31, 2021
Monday, February 1, 2021, Long Island was hit with a major Nor'easter. It started snowing around midnight and snowed well into Monday evening. I did a lot of cooking that day. Click for my Gluten Free Roasted Peppers and Peppers and Eggs and Spinach in Oil And Garlic and Broccoli and Cauliflower in Oil and Garlic. Gluten Free Creamy Spicy Bean Chili Soup
February is American Heart Health.Wear redfor Women's heart health. Clickfor more information. Check out more information on heart health. For my own story, check out my blog post.
A soft, delicious, nutritious muffin. Freezes well and tastes delicious heated in the microwave. Spread a little butter on top and you have an amazing breakfast or side with some hot soup on a cold day.
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Peel, wash and grate your carrots. Drain your peaches and separate the peaches from their juice. Do not discard juice. It will be used later. Chop your peaches into tiny chunks. Set aside carrots and peaches. (see above video)
Prepare your flax seed (replaces eggs) Mix 2 tablespoons of flax seed with 2 tablespoons of water and stir. Allow to sit and thicken about 10 minutes. (If you can use eggs, use two) (see video)
Pour Olive oil and peach juice into the flax seed. Plop in applesauce and chopped peaches. Whisk together well. (see video - applesauce not recorded, camera turned off)
Now for the flavor - Drop in teaspoon vanilla. Sprinkle sugar, salt, baking soda and cinnamon. Pour in milk and stir well. (see video)
Add flour and stir well. Make sure you get the flour from the sides and bottom mixed in thoroughly. (see video)
Brush muffin tin with a small amount of Olive oil so the muffins don't stick. Fill with batter just to the top. Place into a preheated 375 degree oven. Check after 15 minutes. When a toothpick inserted into the center of the muffin comes out clean, they are done. Allow to cool completely before removing from muffin tin. (see video)
Serve and enjoy! Store in the refrigerator in a covered container or wrapped in tinfoil and placed into a zip lock plastic bag. They also freeze well.
3 carrots - if they are very large, use less
2 cups Dole Peaches
2 tablespoons flax seed (2 eggs if you can use them)
1/4 cup Olive oil
1/2 cup Applesauce
1/4 cup Peach juice
1/3 cup chopped peaches
1/8 teaspoon Pure Vanilla
1/3 cup Sugar
1/2 teaspoon Salt
1 1/2 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1/2 cup Milk
1 cup minced Carrots
2 cups Gluten Free Flour (I used King Arthur measure for measure)