Makes 12

 

Ingredients:

 

Dry

• 1 cup brown rice flour

• 3/4 cup oat flour

• 1 tsp. baking soda (aluminum free)

• 1 tsp. baking powder

• 2 tsp. cinnamon

• 1 tsp. nutmeg, finely grated

• pinch of unrefined celtic sea salt

• 1/2 cup raw nuts, chopped (I used pecans and toasted them first)

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Wet

• 1 1/2 cups carrot, shredded 

• 1/2 cup raisins, soaked for half an hour

• 1/4 tsp. ginger, finely grated

• 1/2 cup maple syrup

• 2 organic eggs or egg replacer or 1 banana

• 1/2 cup coconut cream or coconut yogurt

• 1/4 cup unsweetened apple sauce

• 2 tsp. vanilla extract

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What to do:

 

Preheat the oven to 400 degrees. Add the dry ingredients to a large boil. Add the wet ingredients to a boil and mix.

 

Add the wet ingredients gradually to the dry ingredients, stirring.

 

Lightly coat a muffin tin in coconut oil. Add muffin batter to all 12 holes and fill to the top. Make all muffins even. Bake for 18-20 minutes until fully baked. Check with a toothpick. If it comes out clean they are done.

 

Note* To toast nuts bake in the oven on 350 for 5-6 minutes.