Gluten/Dairy/Egg-Free Carrot Coconut Pineapple Muffins

From Jeanette's Healthy Living


1 cup gluten-free flour mix (I used Bob's Red Mill's Baking Mix)

1/4 cup quinoa flour

1/4 cup teff flour

2/3 cup coconut sugar

2 tablespoons ground flax seed

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/3 cup olive oil

1/3 cup apple sauce

1 cup grated carrots

1/2 cup crushed pineapple

1/4 cup shredded coconut, unsweetened

6 tablespoons water

1 teaspoon vanilla


Preheat oven to 350 degrees.


In a bowl, mix together all the dry ingredients. In another bowl, mix together all the wet ingredients. Add wet ingredients to dry ingredients; stir just until blended.


Portion batter into muffin tin. Bake in preheated oven for 25 minutes or until toothpick in the center of the muffin comes out clean.