Carrot Spice Muffins

I have found that the children are much more eager to get out of bed in the mornings if there's a fresh baked good on the stove for them to enjoy. This makes my nights a little late sometimes, but I'd probably otherwise be browsing pinterest. Go to bed before midnight....always at the top of my to do list!

The backbone of these muffins is the gluten free oat muffin recipe that Eric's aunt passed along to me a couple years ago. It's so yummy and so easily adaptable.

1 cup Bob's Red Mill GF oats
1 cup oat flour
1 cup brown rice flour
1 tbsp xanthan gum
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
2 eggs
1 cup coconut milk
1/2 cup light olive oil
1 tsp pure vanilla extract
1 cup shredded carrots

Preheat over to 350. Grease muffin pan or use liners.

Combine dry ingredients in a large mixing bowl. In a separate bowl, whisk together eggs, milk, oil and vanilla. Add wet ingredients to dry ingredients, stirring until just combined. Fold in shredded carrots.

Fill muffin cups aprox 3/4 full and bake 25 min or until a toothpick comes out clean. Makes 18 muffins.


Look at all the orange goodness! Mmm!