Toddler Carrot Blueberry Muffins {gluten-free, Refined Sugar-free}

Perfect for picky little (or big) eaters, these slightly sweet carrot muffins are loaded with nutritional goodness. They're naturally sweetened, gluten-free, and are bursting with antioxidant-rich blueberries, making these perfect for grabbing breakfast on the run, slipped into lunch boxes, or the ever important afternoon snack. Substitute pumpkin for the carrot for an autumnal twist!

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Servings: 12

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 pound roughly chopped carrots

1 1/2 cups milk (organic whole, almond, cashew, or coconut)

1/2 teaspoon cinnamon

1 cup dates*

1/3 cup melted butter or coconut oil

1 egg 1 cup quick or old-fashioned oats

1 cup almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries


1Preheat the oven to 350.

2In a medium pot, combine carrots, cinnamon, milk, and dates. Bring to a boil and reduce to a simmer for 15 minutes or until carrots are fork-tender.

3Pour carrot mixture into food processor or blender and pulse until smooth. Add melted butter and egg, scraping down the sides as needed.

4In a mixing bowl, whisk oats, almond flour, baking powder, soda, and salt. Add wet mixture to the dry and stir until just combined, about 15 strokes. Gently fold in blueberries.

5Scoop into lined or greased muffin tins and bake for 25-35 minutes. Check doneness by inserting a fork or toothpick into the center of the muffins.

6Cool and store in an airtight container in the fridge for 10 days or freeze for 6 months.

Additional Notes

*Other dried fruit, such as prunes, apricots, or figs, can also be substituted. You can also use non-fruit sweetener like honey, just cut the amount back to 1/2 cup.

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