Apple Carrot Muffins
- 1/2 C GF Oat Flour
- 1/2 C White Rice Flour
- 2 Tbsp Arrowroot Powder
- 2 Tbsp Flax Meal
- 1 tsp Xanthum Gum
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 2/3 C Sugar
- 1 Large Egg
- 3 Tbsp 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
Preheat oven to 400 degrees. Line 6 muffin cups and spray with non-stick spray.
In a large bowl, combine flours, arrowroot, flax meal, xanthum gum, 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 and carrots 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 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 be great with nuts, raisins or coconut added in! :)
Store leftovers in an airtight container in the refrigerator.