I made the most naturally gorgeous muffins a few weeks ago! I promise I didn’t enhance the color on these photos at all. The color is all from veggies – beets, carrots, and pumpkin!
This recipe is a gluten-free adaptation of my garden muffins recipe that was inspired by a surplus of CSA veggies. I’ve named this version “garden sweet muffins” because I was inspired to make them when we received several beets in our fall CSA share from Garden Sweet Farm, and because I made these muffins a little sweeter by adding chocolate chips. They are super yummy, and nutritious (for a muffin)!
- 1 1/2 cup all-purpose gluten-free flour
- 1/2 cup oat flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 cup canola oil
- 1/2 cup applesauce
- chia seed gel: 3 teaspoons chia seeds + 9 tablespoons warm water (mix together and let sit ~ 5 minutes, until forms a goopy gel)
- 1 tablespoon vanilla
- 1/2 cup unpeeled and grated carrots
- 1 1/4 cup pumpkin puree
- 1/2 cup unpeeled and grated beets
- 3/4 cup chocolate chips
Preheat oven to 350°. In a large bowl, mix the flours, sugar, baking powder, xanthan gum, salt, and cinnamon together. Add the oil, applesauce, chia seed gel, and vanilla, and mix well. Add veggies and chocolate chips. Stir until blended and transfer batter to muffin pan. Bake for ~20 minutes, until a fork comes out clean. Makes 16 muffins.