Carrot Spice Muffins
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Serves: 10 muffins
 
These muffins are gluten and dairy free and sweetened with maple syrup. I haven't tried it, but if you don't have the quinoa flour, I am sure they would work well with more brown rice flour but I do like the earthiness of the quinoa flour in this recipe.
Ingredients
Dry Ingredients
  • ½ cup brown rice flour
  • ¼ cup quinoa flour
  • ¼ cup almond flour
  • ½ cup dried coconut
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Scant ½ tsp salt
  • 1 rounded tsp cinnamon
  • 1 tsp ground ginger
  • Pinch ground cloves
  • A few good gratings of nutmeg
Wet Ingredients
  • ½ cup applesauce
  • ⅓ cup maple syrup
  • ⅓ cup olive oil
  • 2 eggs
  • 1 cup grated carrots
  • ¼ cup currants
Toppings
  • handful finely chopped walnuts
  • 1 -2 Tbsp coconut
Instructions
  1. Preheat the oven to 350F. Line muffins tins with paper liners.
  2. In a large bowl, combine the dry ingredients and mix until combined.
  3. In a medium bowl, combine the applesauce, maple syrup, olive oil, and eggs and mix until combined. Add in the grated carrots and stir again.
  4. Incorporate the wet mixture into the dry. Mix in the currants. Fill the muffins tins ¾ of the way. Sprinkle with the extra coconut and chopped walnuts.
  5. Bake the muffins for 20-25 minutes, until they spring back when lightly touched and are golden brown. (or when a toothpick comes out clean)
  6. These muffins are quite moist, so I find it best to store them in the fridge or freezer if there are any left.
Recipe by The Bounty Hunter at http://thebountyhunter.ca/carrot-spice-muffins/