1 apple, peeled and cubed
1 carrot, peeled and grated
1 tsp vanilla extract
1 T coconut oil, melted
1 1/4 C rice flour
1 1/2 tsp baking powder
Preheat oven to 180 degrees
In a saucepan add your apple and carrot, cover half way with water and bring to a simmer for 5 minutes, or until apple has softened. Once cooked, drain off excess water and purée with a stick blender, or any device you have available.
Meanwhile mash your banana on a chopping board using a fork.
In a mixing bowl whisk your egg, vanilla and melted oil until fluffy
Add the apple, banana and carrot and mix thoroughly
Sift in the flour and baking powder and mix until combined
Grease a mini or standard muffin tin and spoon mixture in, bake for 15 - 20 minutes or until the skewer comes out clean.
This recipe yields 12 mini muffins + 4 regular muffins, so Mumma you can enjoy some too!
These are freezer friendly, and last stored in an airtight container in the fridge for 5 days.