Gluten Free Carrot Muffins

January 19, 2017

These moist little muffins are sure to put a smile on your face and keep you coming back for more. They're a great way to start your day or add a little treat to your lunch. The coconut sugar, honey and the carrots adds just the right amount of natural sweetness.

Mantra: I am satisfied!

*Fiber, *Antioxidants, *Blood Sugar Regulation

Prep: 10 mins
Cook: 15 mins
Yields: 12 Muffins

Ingredients

1 cup brown rice flour (preferably superfine)

1/3 cup coconut flour

1/3 cup tapioca starch

2 teaspoons baking powder

¾ teaspoon kosher or fine sea salt

1 teaspoon ground cinnamon

2 large eggs

1 cup coconut sugar

½ cup grapeseed oil

½ cup low fat coconut milk (or other dairy free milk)

2 teaspoons pure organic vanilla extract

2 tablespoons maple syrup or honey

2 ½ cups grated carrots (from approximately ¾ pound)

Directions

1Line a 12 cup muffin tin with paper liners or coat muffin tin with coconut oil.

2Preheat oven to 375 degrees.

3In a large mixing bowl, sift the brown rice flour and coconut flour; add the tapioca starch, baking powder, ¾ teaspoon salt and cinnamon. Whisk to combine.

4In a separate mixing bowl lightly whisk the eggs. Add the coconut sugar, grapeseed oil, coconut milk, vanilla, and 2 tablespoons maple syrup or honey and whisk to combine.

5Combine the grated carrots with the pineapple in a bowl, add about ¼ cup of the flour blend and toss to coat.

6Add the liquid ingredients to the flour mixture, whisk to combine then add the carrot mixture and fold in.

7Divide the batter among the prepared muffin tins, filling each cup full.

8Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Once cool, enjoy with your favorite cup of tea or coffee.

Tip: I always line my baking dishes or muffins pans with coconut oil to help with ease of pulling the muffins out.

Recipe adapted by: Carol Kicinski, Simply Gluten Free Magazine

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