Gluten-Free Carrot Muffins

Ingredients

• 1 1/2 cups Gluten-Free All-Purpose Flour Blend
• 1/2 cup Almond Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 2 Eggs
• 1/2 cup Maple Syrup
• 1/4 cup Unsweetened Applesauce
• 1/4 cup Coconut Oil, melted
• 1 teaspoon Vanilla Extract
• 1 1/2 cups Shredded Carrots
• 1/2 cup Chopped Walnuts or Pecans (optional)
• 1/4 cup Raisins (optional)

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

2. 2

   In a large bowl, whisk together the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

3. 3

   In a separate bowl, whisk together the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Fold in the shredded carrots, nuts (if using), and raisins (if using).

6. 6

   Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

7. 7

   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.