Gluten free vegan carrot coconut morning glory muffins

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Carrots

• Refrigerated

  • 1/2 cup So delicious unsweetened coconut or almond milk

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1 tbsp Earth balance vegan butter
  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, organic
  • 1 tsp Cinnamon, ground
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 3/4 cups Sarah's gluten free flour blend
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Canola or sunflower seed oil

• Nuts & Seeds

  • 1/2 cup Bob's red mill coconut, unsweetened
  • 3 tbsp Bob's red mill coconut, unsweetened toasted
  • 1/2 cup Walnuts

• Drinks

  • 3/8 cup Orange juice

Found on sarahbakesgfree.com

Ingredients

• 1 3/4 cups Sarahs gluten free flour blend
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup So Delicious unsweetened coconut or almond milk
• 1/3 cup canola or sunflower seed oil
• 1/2 cup organic brown sugar
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup orange juice
• 1 teaspoon pure vanilla extract
• 1 1/2 cups finely grated carrots
• 1/2 cup Bobs Red Mill unsweetened shredded coconut
• 1/2 cup chopped walnuts (optional)
• 3 tablespoons Bobs Red Mill unsweetened shredded coconut, toasted
• 1 1/2 cups powdered sugar
• 2 tablespoons orange juice
• 1 tablespoons Earth Balance vegan butter, melted
• 1 teaspoon pure vanilla extract

Directions

• Preheat oven to 375 degrees. Line muffin tin with paper cupcake liners.
• Sift together flour blend, cinnamon, baking powder, baking soda, and salt. Set aside.
• In large mixing bowl, stir together coconut milk, oil, brown sugar, maple syrup, applesauce, orange juice and vanilla extract. Mix in shredded carrots.
• Slowly add flour mixture and stir until combined. Fold in coconut and walnuts.
• Scoop batter into prepared muffin tin. Bake for 15-17 minutes, or until toothpick inserted in center of muffin comes out clean.
• Place muffins on cooling rack and cool completely.
• While muffins are cooling, toast coconut. Place 3 tablespoons coconut in even layer on cookie sheet. Bake at 375 degrees for 5-7 minutes, until just golden brown. Cool and set aside.
• To make orange glaze, whisk together powdered sugar with orange juice, melted butter and vanilla. Mix until smooth.
• Frost cooled cupcakes with glaze and top with toasted coconut. Best enjoyed within 1-2 days.