CARROT CAKE MUFFINS
Makes 16 muffins
Ingredients:
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
*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
**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:
Preheat oven to 350° F.
Mix all dry ingredients together, except for sugar, in a large bowl and set aside.
Cream butter/oil and sugar, then add 2 eggs, carrots, pineapples and vanilla. Mix until combined.
Add wet ingredients into the dry and mix until the dry ingredients are moist.
Line muffin pan, and fill each cup to the top of the paper/silicon cup.
Bake for 20 minutes, until tops are brown and a toothpick comes out clean.
Store muffins in an air tight container in the fridge, or freeze for later. Will keep in the fridge up to a week.