Polenta Olive Oil Mini Muffins
These little egg-free, dairy-free sweeties are the perfect finger foods and toddler snacks, and mommies love them too! They freeze beautifully and are made easily gluten-free by subbing in your favourite gf 1:1 blend. If almonds are not on your safe list, you can sub the almond flour for coconut or oat flour. This is a super forgiving recipe. You can also make these are normal sized muffins, if minis aren't your speed.
1/2 can or about 1/3 cup of sweetened condensed coconut milk
1/4 non-dairy milk (unsweetened)
1 tsp apple cider vinegar
1 1/2 tsp baking soda
1/4 cup olive oil
3/4 cup apple butter (or apple sauce)
pinch of sea salt
1/4 cup almond flour (or coconut flour)
1 cup fine white polenta (I prefer the non-instant kind for a nice bite but either would work)
1 cup whole wheat flour
Preheat oven to 350F. Prepare your mini muffin tins by spraying with cooking spray and set aside.
Combine the non-dairy milk wth apple cider vinegar and baking soda, and set aside.
In the bowl of your stand mixer (I use the paddle attachment), combine sweetened condensed coconut milk, apple butter, and a pinch of salt. Mix until the sweetened condensed milk is well-incorporated. Add the non-dairy milk mixture and olive oil and combine.
To this, add your almond flour, polenta, and whole wheat flour mixing until the batter is nicely incorporated and thick enough to scoop with a spoon or batter scoop.
For minis, I like to fill them almost completely so they get a nice peak. Don't overfill them though, or they'll just run into each other.
Bake in the centre of your oven for about 15 mins until they are springy and a toothpick inserted comes out clean. Cool in the pan for about five minutes then transfer to a cooling rack.