Apple Carrot Muffins
Gluten Free Apple Carrot Muffins
1/2 C GF Oat or Nut Flour
1/2 C + 1/3 C GF 1-to-1 Flour (I use Bob’s Red Mill)
1 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Allspice
2/3 C Coconut Sugar
1 Large Egg
1/4 C Olive Oil or melted Coconut Oil
1 tsp Vanilla
2 Tbsp Maple Syrup
2 Tbsp Non-Dairy Milk
1/4 C Applesauce
1 C Carrots, grated
1/4 C Shredded Coconut
Preheat oven to 400 degrees. Line 6 muffin cups and spray with non-stick spray.
In a large bowl, combine flours, baking powder, spices and sugar. Stir together and set aside.
Crack egg into a smaller bowl and whisk until frothy. Whisk in the oil, vanilla, maple syrup and milk.
Pour wet ingredients into dry. Fold together about 10 strokes. Add in applesauce, carrots, and coconut and fold together 5-10 more strokes until just incorporated.
Scoop into prepared muffin tin, filling each cup to the top. Sprinkle with GF oats or coarse sugar for decoration (optional)
Bake at 400 for 4 minutes, then reduce heat to 375 degrees. Cook an additional 20-23 minutes until tops spring back when gently poked. Remove from oven and cool 10 minutes in muffin tin, then turn out to cool completely.
Note: these would also be great with nuts or raisins added in! :)
Store leftovers in an airtight container in the refrigerator.