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Num Muffins


12 Small Muffins

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes

I originally made this recipe for my nephew as a snack he could eat that was full of real ingredients. He loved them...and so did I! I recommend storing these muffins in the fridge in an airtight container after making them. They should stay fresh for 2-3 days.


  • 1 cup of blueberries (fresh is preferred but frozen works too)

  • 1 cup of shredded carrots

  • ¼ cup of applesauce

  • 1 cup of whole wheat flour

  • 1 cup of oat flour

  • 2 teaspoons of baking powder

  • 1 ½ flax egg replacement (1 ½ tablespoons of ground flax + 4 ½ tablespoons of water)

  • ⅓ cup of agave

  • ¼ cup of plant milk

  • 1 teaspoon of pure vanilla extract

  • ¼ teaspoon of cinnamon

  • ½ teaspoon of salt


Preheat the oven to 400 degrees. In a small bowl, mix together the ground flax and water and set aside for 5 minutes. Place blueberries and carrots in a blender or food processor and pulse 2-3 times until you have baby friendly sized fruits and veggies. Add blueberries, carrots, applesauce, agave, soy milk, vanilla, and flax egg replacement to a bowl. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the wet ingredients and mix until just combined. Pour mix into a muffin pan and bake for 15-20 minutes.

Recipe origin:

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