Easy Gluten-Free Muffins with Pineapple and Carrots

Gluten Free

12 muffins

1 cup – Bob’s Red Mill 1 to 1 gluten free flour (room temp./ sifted flour)

1 tsp – aluminum free baking soda

1 tsp – baking powder

1/2 tsp – sea salt

1 tsp – ground cinnamon

1/2 tsp – pumpkin pie spice

1 cup – organic coconut sugar

1/2 cup – unsweetened apple sauce

2 – large eggs (room temp.)

1 tsp – vanilla extract

1/2 cup – raisins

1/2 cup – unsweetened shredded coconut

1/2 cup – crushed pineapple

1 cup – grated carrots

coconut oil baking spray

Preheat the oven to 350 degrees, and then spray the muffin cups on the bottom and on the sides evenly. First, mix the dry ingredients in a separate bowl. Add the GF flour, baking soda, baking powder, sea salt, cinnamon and pumpkin pie spice. Next, mix the eggs, coconut sugar, and vanilla in a mixing bowl on medium speed for 60 seconds. Then add the crushed pineapple, apple sauce, grated carrots, raisins, and shredded coconut and mix for another 60 seconds. Slowly add the dry ingredients to the mixing bowl and mix on low speed. After all the dry ingredients have been added, mix on low speed for two minutes. Pour the batter into the muffin cups. I usually use a cookie scoop to do this. Fill the cups almost to the top. Bake for 30 to 40 minutes. Check at around 25 minutes with a toothpick to see if they’re done. When the toothpick comes out clean, they’re done. It’s important to use fresh baking powder and baking soda so they rise properly. You can top the warm muffins off with coconut oil to keep moisture. ~ Enjoy!