Lunch Pail Muffins

December 22, 2018 • Recipes, Snacks


  • 1 ½ cups unbleached all purpose flour (or Power Flour*)
  • 1 cup old fashioned rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • Pinch nutmeg
  • ½ tsp sea salt
  • 1 cup unsweetened applesauce
  • 2 egg whites + 1 yolk
  • ½ cup goat milk soured with 1 tsp lemon juice
  • ½ cup pureed sweet carrots
  • ½ cup agave nectar
  • ¼ cup safflower oil
  • 1 Tbsp best quality vanilla
  • ½ cup raisins, optional
Lunch Pail Muffins

Yield: 12 muffins *prep time: 10 min *cook time: 20 min


1/ Preheat oven to 400*F. Prepare muffin tin by lining with Silpat reusable liners or parchment liners.

2/ In one large bowl combine Power Flour with oats, baking powder, baking soda, sea salt and spices. Use a wire whisk to mix ingredients well. In another bowl combine wet ingredients: applesauce, egg yolks and whites, soured milk, carrot puree, agave nectar, vanilla and oil. Mix well.

3/ Add wet to dry ingredients. Mix until just blended. Your batter will look lumpy if you have done it correctly.

4/ Fill muffin cups with batter. Bake for 20 minutes or until golden brown. Remove from oven and place on wire rack to cool. Serve with apple butter or unsweetened applesauce.

*Power Flour:

¼ cup brown rice flour

¼ cup amaranth flour

¼ cup of each of the following if not gluten intolerant: spelt, kamut, barley, and unbleached wheat flour.