Spiced Carrot Muffins (GF

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Carrots
  • 1/2 tsp Ginger, dried ground
  • 1/2 cup Golden raisins
  • 1/2 tsp Orange, zest

• Refrigerated

  • 1/4 cup Almond milk, unsweetened
  • 1 Egg

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1/2 cup Honey

• Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves, ground
  • 1/4 tsp Nutmeg
  • 1/4 tsp Sea salt, fine
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Pecans/walnuts

Found on robustrecipes.com

Description

Ingredients

• 2 cups oat flour* (process gluten free oats in a food processor until you achieve a flour consistency. Make sure to measure after you process the oats.)
• 1½ teaspoons baking soda
• 2 teaspoons baking powder
• ¼ teaspoon fine sea salt
• 2 teaspoons cinnamon
• ½ teaspoon dried, ground ginger
• ½ teaspoon ground cloves
• ¼ teaspoon freshly grated nutmeg
• 1 egg, room temperature
• ¼ cup coconut oil, melted
• ¼ cup unsweetened applesauce, room temperature
• ½ cup honey
• ½ teaspoon orange zest
• ¼ cup unsweetened almond milk, room temperature (or sub any other milk you prefer)
• 1 teaspoon pure vanilla extract
• 1 cup shredded carrots (I shredded mine in my food processor using my shredding blade, or you can use the large holes on a box grater)
• ½ cup golden raisins (optional)
• ½ cup chopped pecans/walnuts (optional)

Directions

• Preheat your oven to 350 degrees Fahrenheit. Grease a standard-size muffin tin and set aside.
• In a large bowl whisk together all of the dry ingredients: the flour, baking soda, baking powder, salt, cinnamon, ground ginger, ground cloves, and nutmeg.
• In a separate medium-sized mixing bowl whisk together the wet ingredients: egg, melted coconut oil, unsweetened applesauce, honey, orange zest. unsweetened almond milk, and pure vanilla extract.
• Add the wet ingredients to the dry and stir until well incorporated. Stir in the shredded carrots and optional raisins.
• Fill each muffin well of the muffin tin with batter, about ¾ of the way full. Gently press the chopped pecans or walnuts on top of each muffin, if desired.
• Bake the muffins for 10 to 15 minutes, or until a toothpick comes out clean.
• Allow the muffins to cool in the muffin tin completely before removing.
• Store in an airtight container on the counter for 3 days, or store them up to 5 days in the fridge.