I hope you guys aren’t worried about this blog turning into a toddler-centric recipe blog, because it won’t! One thing I love about my diet in addition to Harper being a little older is that she basically eats everything Brett and I eat. I rarely make Harper her own, special “baby” food anymore. It’s so nice to not have to make separate meals for her on top of what I’m already cooking for Brett and me. The only thing I may tweak is the salt and spiciness of her food compared to ours, but that is really simple to do. Other than that, Harper and I eat most of the same foods!
One thing that is quickly becoming apparent with Harper is her desire for independence. When it comes to food, she wants to feed herself! She’s mostly used her hands to pick up food in the past, but she is currently trying to figure out how to use a spoon. There will be lots of sweeping and mopping in my future, that’s for sure!
Using the oven to bake oatmeal, roast veggies or make muffins has been a lifesaver as of late. I especially love when I think ahead to make some kind of finger food which Harper can eat all by herself, as it makes preparing for mealtimes so much easier. I made these Carrot Chocolate Chip Muffins the other day with Harper in mind, knowing that Brett and I would love them as well. These muffins are gluten free, made with a base of oat and almond flour. They are sweetened with your choice of liquid sweetener and even have some veggies in them. I love adding chocolate chips to half of the batch for Brett and I, but omit them for Harper’s muffins. These muffins are super easy to prepare and we all love them!
Other Muffin Recipes to check out:
In case these carrot muffins aren’t quite what you’re looking for, be sure to check out some of the other muffin recipes I have on the blog!
Gluten Free Carrot Chocolate Chip Muffins:
Please let me know if you give these gluten free carrot muffins a try and what you think! Leave a comment down below, rate the recipe and be sure to share it with your friends and family…especially those with little kiddos!
Help The World Eat More Plants!
- 1 flax egg (1 tablespoon + 3 tablespoons water)
- 1 cup gluten-free oat flour*
- 1 cup almond meal/flour
- 1½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground ginger
- ½ cup non-dairy milk
- ⅓ cup liquid sweetener
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup shredded carrot
- Optional: Dairy-free mini chocolate chips
- Preheat your oven to 350 degrees and grease or line 9 muffin cups. Set aside.
- In a small bowl, prepare your flax egg by whisking together 1 tablespoon of with 3 tablespoons of water. Set aside to thicken.
- In a large bowl, whisk together the dry ingredients, from the oat flour to the ground ginger.
- In a separate bowl, whisk together the thickened flax egg, non-dairy milk, liquid sweetener, vanilla and lemon juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the shredded carrot and optional chocolate chips.
- Evenly divide the batter among the 9 muffin cups so that each cup is about ⅔ of the way full.
- Bake the muffins for 20-25 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan before removing them and placing them on a wire rack.
- Store in an airtight container for a couple of days.