Yummy Carrot Muffins
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
3/4 cup sweet rice flour (or rice flour if you cannot find sweet rice)
3/4 cup brown rice flour
1 cup brown sugar
7 tbsp + 1 tsp arrowroot powder
1/4 cup tapioca flower
1 + 1/2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon, ground
1 tsp ginger, ground
1 tsp sea salt
1/4 tsp cloves, ground
1/2 cup walnut pieces (optional)
3 whole eggs (or 5 egg whites)
1 cup sunflower oil
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
2 cups finely grated carrots (approx. 3 large carrots)
Extra sunflower oil to grease the muffin tins
Preheat oven to 350 degrees F. Lightly grease the muffin tins with sunflower oil.
In a large bowl, whisk together all the dry ingredients, except for the walnuts.
In a smaller bowl, whisk together all the wet ingredients, except for the carrots. Once the wet ingredients are all combined, fold in the nuts and carrots using a large spoon or spatula. Next, fold in the dry ingredients and stir again until it is just combined. The batter will be very thick.
Fill each hole of the muffin tins 3/4 full.
Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Watch carefully that they do not burn in the last 2 minutes. Consider reducing the heat to 325 if they are cooking too quickly.
This recipe makes about 15 muffins