Gluten-free Morning Sunshine Muffins

Ingredients

• 2 cups almond flour, (finely ground)
• 1/2 cup tapioca flour
• 2 tsp ground cinnamon
• 1 tsp sea salt
• 2 tsp baking powder, (gluten-free)
• 1 tsp baking soda
• 1 1/2 cups carrots, (grated)
• 1 cup apple, (grated)
• 2 tsp lemon juice
• 1/2 cup raisins
• 1/2 cup walnuts, (finely chopped)
• 2 large eggs, (at room temperature)
• 1/3 cup coconut oil, melted and cooled (or other light oil, like avocado or grapeseed oil)
• 2 tsp pure vanilla extract
• 1/2 cup pure maple syrup

Instructions

1. 1

   Preheat and line tins.: Preheat oven to 350°F. Line a muffin tin with paper or silicone liners. Gluten-free baked goods often stick, so it's important to line the pan.

2. 2

   Combine dry ingredients: In a large mixing bowl, combine the almond flour, tapioca flour (also known as tapioca starch) baking powder, baking soda, cinnamon and sea salt.

3. 3

   Add apples, carrots, raisins and walnuts.: Toss grated apple with lemon juice, then add grated carrot, grated apple, raisins and chopped walnuts to this bowl and toss with the dry ingredients.

4. 4

   Whisk wet ingredients: In a small bowl, whisk eggs, then whisk in oil, maple syrup and vanilla extract.

5. 5

   Combine: Make a well in the center of the dry ingredients, add the wet ingredients and stir until just moistened.

6. 6

   Fill muffin cups: Divide evenly among muffin cups.

7. 7

   Bake at 350°F. for 22-25 minutes or until toothpick inserted comes out clean. Be careful not to overbake.

8. 8

   Cool: Let cool in the pan for 5 to 10 minutes, then remove the muffins to a cooling rack to cool completely.