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Carrot Spice Muffins

Dr. Jill Shainhouse, ND
Make a great breakfast or snack!
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Ingredients
  

  • 3/4 cup coconut sugar (a low glycemic alternative to brown sugar)
  • 1/2 cup applesauce
  • 2 eggs beaten (or 2 tbsp ground flaxseed with 3 tbsp water)
  • 1 tsp vanilla
  • 1/4 cup light olive oil
  • 1 cup shredded carrot
  • 1/2 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1/2 cup gluten free rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp xanthan gum
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp allspice

Instructions
 

  • Preheat oven to 350 F. Line muffin tin with muffin cups
  • Mix together coconut sugar, applesauce, eggs, vanilla, oil. Mix well and the add the shredded carrot to the wet ingredients
  • In a separate bowl, combine all dry ingredients and spices
  • Make a well in the centre of the dry ingredients and add the wet ingredients
  • Combine until thoroughly mixed. Pour batter into muffin cups
  • Bake approximately 20 min or until toothpick comes out clean