I’ll admit it, I rarely use a recipe, even when baking – I know, a big NO NO. Baking is supposed to be a bit of a science, very precise with measurements exacting formulas, but hey, there is nothing wrong with winging it once in a while and occasionally, like these muffins you get a big payoff. These are moist, slightly sweet with bits of dried pineapple, dates, and apricots laced throughout. AND they are full of goodness, flax-seed, oats, dried fruits and fresh carrot, cinnamon and nutmeg and not much added sugar or fat. Use your favorite dried fruit selection. I was going for a little carrot cake profile here and it worked.
Dried Fruit and Carrot Mini Muffins
(Makes 22-24 mini-muffins)
- 1/4 Cup Vegan Butter
- 1/2 Cup Golden Brown Sugar
- 2/3 Cup Oat Flour (reduce regular oatmeal to flour in your blender)
- 1/3 Cup Oatmeal (not processed to flour)
- 1 Cup Grated Carrot
- 1 Ripe Large Banana
- 1/3 Cup Dried Pineapple minced (I like Sprouts bulk section for this as you can buy just a little of all the dried fruit varieties)
- 1/3 Cup Dried Apricots minced
- 1/3 Cup Dried Dates minced
- 1/4 Cup Raisins
- 2 Tablespoon ground Flax seeds
- 1 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Egg Replacement (1 Tbsp Ground Flax and 1/4 Cup Water – Let set for 10 minutes)
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt (optional)
- 1/2 Tsp Baking soda
- 1 Tsp Baking Powder
- 1 1/2 Cup all-purpose Flour
Preheat oven to 400. Grease a 24-mini muffin cup baking tray and set aside. In a mixing bowl cream the butter and sugar. Add the flax egg, carrot, banana, flax-seed, spices and vanilla. Beat well, then stir in the minced fruits and mix well. In a separate bowl combine the oat flour, oats, flour, salt and leavening ingredients, mix until combined. Fold the flour mixture into the wet mixture and divide batter into the muffin cups evenly.
Bake at 400 until a toothpick in the center comes out clean (about 15 – 20 minutes). Store any uneaten muffins in a covered container in the fridge.