I originally made this recipe for my nephew as a snack he could eat that was full of real ingredients.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.