I needed some new options. I am so tired of chocolate muffins for my kids. They just don't seem as nutritious as other muffins. I decided it was time to make a new recipe. Hopefully the kids will love this as much as I did. I snagged one right out of the oven. They are so delicious. A hint of cinnamon, pineapple and carrot.
Gluten Free Carrot Pineapple Coconut Muffins
2 Cups GF Flour Mixture (I used 1 cup Better Batter and 1 Cup GF Pantry Beth's Flour Mix)
1/4 cup shredded coconut
1 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp salt
1 tsp xanthan gum
2 tsp cinnamon
1/2 cup cinnamon applesauce
3/4 cup sugar
1/4 brown sugar
4 large eggs
1 1/2 C Oil (I used 1 cup Coconut oil and 1/2 cup Coconut Ghee)
1 tsp vanilla extract
6 oz crushed pineapple
2 cups shredded carrots
Mix together flour, shredded coconut, sugar, xanthan gum, cinnamon, salt, baking powder & baking soda.
Mix together eggs, oil & vanilla. When combined, add crushed pineapple.
Add pineapple mixture to dry ingredients, then add carrots.
Pour into greased muffin tins or line with paper wrappers. Bake at 350 degrees for 30-40 mins or until the toothpick comes out clean.
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