CARROT CAKE MUFFINS

It's that time of year again for sweet treats. In 6 days kids will be knocking on our door saying TRICK OR TREAT and I will say ...Trick! We decided  not to give out candy this year so I bought a bunch of knick nacks from the dollar store (hoping the kids won't mind...I don't want them throwing eggs at our house) so we will be handing those out.

I have planned 10 recipes for our halloween party and I added this one to the list because they are sooo delicious! I don't think 12 will be enough.

Carrot Cake Muffins

Makes 12

Ingredients:

Dry

• 1 cup brown rice flour
• 3/4 cup oat flour
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg, finely grated
• pinch of ground celtic sea salt
• 1/2 cup raw nuts, chopped (I used pecans and toasted them first)

Wet

• 1 1/5 cups carrot, shredded 
• 1/2 cup raisins, soaked for half an hour
• 1/4 tsp. ginger, finely grated
• 1/2 cup maple syrup
• 2 organic eggs
• 1/2 cup coconut cream or coconut yogurt
• 1/4 cup unsweetened apple sauce
• 1 tsp. vanilla extract

What to do:

1. Preheat the oven to 400 degrees. Add the dry ingredients to a large boil. Add the wet ingredients to a boil and mix.

2. Add the wet ingredients gradually to the dry ingredients, stirring.

3. Lightly coat a muffin tin in coconut oil. Add muffin batter to all 12 holes and fill to the top. Make all muffins even. Bake for 18-20 minutes until fully baked. Check with a toothpick. If it comes out clean they are done.

Note* To toast nuts bake in the oven on 300 for 8-10 minutes.