This was my first time adding arrowroot powder/flour/starch (all the same) to my baked goods and I couldn’t be more pleased with the result. The muffins were quick to bake and came out the perfect fluffy texture! This powder derives from a tropical plant and can be used as a thickener. It’s GMO-free, gluten-free and vegan. It’s also one of the easiest starches for the body to digest and contains more fiber than potatoes. Arrowroot helps to boost immunity so it’s an excellent addition to your cooking/baking!

I made both carrot/raisin and coconut/chocolate chip muffins using  my recipe and they were equally delicious. These muffins are also school-safe!

Ingredients:

• organic rolled or quick oats
• arrowroot flour/powder
•  organic coconut oil
•  1 ripe or overripe banana
• cinnamon (optional)
• pure Canadian maple syrup or liquid honey
• baking soda (aluminum-free)
• flax-meal (and water)
• unsweetened coconut-flakes and mini-vegan chocolate chips (I use Enjoy Life brand)
• OR alternatively 2 grated organic carrots and raisins

Directions:

1. in a bowl create 3 flax-eggs by mixing 1 tbs flax-meal to 3 water (stir well and let sit 10 min)
2. using a blender/food processor blend 2 cups of oats into a flour
3. add 1/2 cup arrowroot flour
4. add 1 teaspoon baking soda and cinnamon to taste (optional)
5. add 1 ripe banana
6. add 1/3 or 1/2 (if you prefer much sweeter) of either honey or maple syrup and blend all well
7. lastly, add the jelly-like flax meal to the above for the final blend
8. Stir in either 2 grated carrots and a handful of raisins OR 1/3 cup coconut flakes and 1/4 cup mini-chocolate chips
9. bake no more than 20 minutes at 350f and set aside to cool
10. store and freeze or enjoy warmed with your favourite spread