Carrot Cake Muffins (gluten/dairy,refined-sugar free)

Carrot cake has always been a huge family favorite.  We have been making these muffins for years and they are perfect for a breakfast muffin or even topped with the dairy-free cream cheese frosting as a special treat. They are very moist and it always amazes friends when they try them that they are gluten, dairy, and refined sugar free.  I love showing people that you can still have a healthy treat with all the flavor!



Ingredients:

• 1/3 cup brown rice flour
• 1/3 cup tapioca flour
• 1/3 cup almond flour
• 1/2 tsp xanthan gum or guar gum
• 3/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 1/2 cups finely shredded carrots
• 1/4 cup olive oil
• 1/4 cup unsweetened applesauce
• 2 eggs

Instructions:

1. Preheat oven to 350 degrees F.  Grease an 8 inch baking pan or line muffin tins with paper.
2. In a medium size bowl, whisk together all dry ingredients.
3. Make a well in the center of dry ingredients.  Add shredded carrots, oil, applesauce and beaten eggs.
4. Stir together until well incorporated and pour into prepared pan.
5. Bake muffins for 20 minutes or cake at 20-30 minutes until toothpick comes out clean.
6. Cool completely.
7. Frost or enjoy as muffins!

Recipe adaped from gingerlemongirl:

http://gingerlemongirl.blogspot.com/2008/03/2-everyday-cakes-gluten-free-casein.html