These healthy carrot muffins have been a favorite around here for awhile, so we will kick off our first "official" week in Muffin Club with one I just know I will be craving! Also, they are Gluten-Free, Dairy-Free, and Refined Sugar Free for those curious! I already have the pre-shredded carrots from the store specifically for these, so don't feel bad taking the same shortcut!

Here is the recipe for this week's Muffin Club!

SUGGESTIONS

You can make the recipe as written! These are just a few personal recommendations:

I buy our almond flour and almond butter at Costco as I have found it to be more cost-effective than anywhere else.
If you want to offer to a child under one year old, opt for maple syrup or agave instead of honey or you can omit completely.
If using pre-grated carrots purchased from the store, you might consider doing a rough chop of them (either with a knife or in the food processor). This will help to make the carrot bits smaller and often better received by kiddos. Buying large carrots and grating in the food processor is the most economical option and all around creates a great result in my opinion.

SUBSTITUTIONS

Although I have not tested every ingredient substitutions myself, these are suggestions that other families have historically said they used successfully when swapping out ingredients.

To make nut free, one participant shared they substituted with spelt flour or all-purpose flour and use a nut-butter alternative (like SunButter). Another participant suggested using coconut flour and sunflower seed butter, but needing to increase the banana so they weren’t too dry.
If you don’t have almond flour (or enough), the above suggestions would also work.
If you don’t have almond butter, peanut butter, cashew butter, walnut butter, and sunflower seed butter have all been reviewed to work in its place.
Try maple syrup, date syrup, or agave syrup or omitting completely if needing honey free (i.e. for infants under one year old)

Please reply to your weekly Muffin Club email if you have other suggestions or substitutions you have tried (whether they were successful or not!), or feel free to DM me when sharing your Muffin Club stories!

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YOU MATTER TO THE MUFFIN CLUB COMMUNITY!

Join me and the Muffin Club community by sharing your Muffin Club experiences using hashtag #muffinclubformoms and tagging me @veggiesandvirtue. Include a pic of your baking session (especially if it involves your little chefs!) or your finished products. Also, if you try a new substitution that wasn’t listed above, please be sure to tag or DM me @veggiesandvirtue too, so we can work together to support those with allergies, intolerances, or who might just not have an ingredient on hand!

Have questions about Muffin Club?

Remember you can always hop on over to this post for FAQs on how to make ahead, store, freeze, and thaw!

Happy Baking,
Ashley