CARROT CAKE MUFFINS
Makes 16 muffins
Ingredients:
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1 1/2 cup gluten free flour (with xanthan gum)
2 1/2 tsp baking powder
2 1/2 tsp cinnamon
1/2 tsp salt
3/4 butter/ghee or avocado oil
3/4 cup coconut sugar
2 large eggs*
1 1/2 cup finely grated carrots (~2 large)
1 small can crushed pineapple, drained**
1 tsp vanilla
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*replace each egg with 1 tsp psyllium husk powder mixed with 3 tsp of water. Add 1/4 tsp baking powder to the dry ingredients for each egg
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**you can also use half a can of pineapple tidbits, just give them a chop to make them smaller pieces. Great use for the other half of the can of pineapples from my sweet n' sour pineapple chicken
Instruction:
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Preheat oven to 350° F.
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Mix all dry ingredients together, except for sugar, in a large bowl and set aside.
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Cream butter/oil and sugar, then add 2 eggs, carrots, pineapples and vanilla. Mix until combined.
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Add wet ingredients into the dry and mix until the dry ingredients are moist.
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Line muffin pan, and fill each cup to the top of the paper/silicon cup.
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Bake for 20 minutes, until tops are brown and a toothpick comes out clean.
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Store muffins in an air tight container in the fridge, or freeze for later. Will keep in the fridge up to a week.