Carrot Muffins
Prep Notes
Choose local and organic ingredients whenever possible.
Cooking Time
30mn
Yields
12 muffins
Ingredients
2 cups gf flour, 1 tsp baking powder, 1 tsp baking soda,1 tsp xanthan gum, 1 tsp cinnamon, 1/2 tsp all spice, ¼ tsp salt, 1 cup finely grated carrots, ½ cup raisins, 1/2 cup crushed walnuts, ½ cup unsweetened applesauce, 2 eggs, 1 1/2 cups plant-based milk, 1/4 cup coconut oil, 1/4 cup maple syrup, 1 tsp vanilla.
Directions
1. Preheat oven to 180C/360F. Lightly grease muffin tins or use muffin liners and lightly spray them with cooking oil.
2. Mix together gluten-free flour blend, baking powder, baking soda, xanthan gum, spices and salt.
3. Toss in carrots, walnuts and raisins and stir. In separate large bowl, whisk together eggs, applesauce, milk, maple, oil and vanilla. Stir in dry ingredients.
4. Fill muffin cups ¾ full. Bake 20 mn in preheated oven or until a sharp paring knife inserted in center comes out clean and hot to the touch.
5. Cool 10 mn. Remove from pan and cool completely.
Notes
These carrot muffins are highly nutritious and made without dairy, gluten and sugar, yet deliciously sweet, crisp and moist all at the same time. Yes, you can have your cake and eat it too! Why compromise? 🐰
Gluten-free, Dairy-free, Sugar-free, Vegetarian.
Credit
Alexandra Le Ny Health Coaching
