These muffins are sweet and still have several redeeming qualities in that they contain carrots, apples, nuts, raisins, eggs, and fiber. With so much flavor they don’t need butter or jelly.

Sift:

1 cup gluten-free oat flour

½ cup corn flour (use quinoa or almond flour for more protein)

½  cup tapioca flour

2/3 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

sprinkle of salt

If you want, add ½ teaspoon Xanthan Gum (optional).  I don’t like the taste of this item so I tend to leave it out and use tapioca flour to help bind the ingredients together.

Combine:

2 cups grated carrots

1 apple cored, peeled, & chopped

1 cup dried cranberries or raisins

1/2 cup chopped walnuts or pecans

3 eggs

½ cup apple or pumpkin butter (gluten-free)

¼ cup canola oil

1 teaspoon vanilla extract

Pre-heat oven to 375° F & spray 18 muffin cups with cooking oil. I use a tray of 12 muffin cups and a tray of 12 small muffin cups so I have some little muffins for a small quick snack.

Sift the flours and other dry ingredients into a medium bowl. Set aside.

In a large bowl whisk together the eggs, apple butter, canola oil, and vanilla.

Add the flour mixture and mix until moistened. Then add the carrots, apples, dried fruit, and walnuts and stir until well mixed.

Bake for 15 to 20 minutes or until browned on top and toothpick inserted in middle comes out dry. Cool for ten minutes and then remove from pan.