These muffins rise nicely, are light and fluffy, quite healthy and absolutely tender and delicious!!!!
1 C. Oat flour
1/2 C. Brown rice flour
1/4 Arrowroot powder
1 C. Coconut sugar
1/4 Brown sugar
1/2 C. Unsweetened flaked coconut
1 1/2 tsp. Baking powder
1/2 tsp. Baking soda
3/4 tsp Salt
2 tsp. Cinnamon
3 Tbsp. Extra virgin coconut oil
2 large Eggs
2 cups (give or take) Grated carrot
1 C. Crushed pineapple, drained
1/2 C. Applesauce (drain on thick paper towels for a few minutes to remove some juice)
1/3 C. Chopped walnuts
Preheat oven to 400.
Mix all dry ingredients (except nuts) in a medium bowl, set aside. Mix all moist ingredients in a separate bowl. Stir moist ingredients into dry ingredients and stir well to give it some fluff (there is no gluten, so you won't make these tough muffins). Stir in the nuts.
Spoon into muffin cups, filling about 3/4 full.
Bake at 400 for 7 minutes.
REDUCE oven temp to 350.
Bake another 15-20 minutes, testing with toothpick until just moist CRUMBS appear.
Cool on pan for a few minutes, remove to rack. Enjoy!!!