Carrot Apple Gluten Free Muffins

I love 💕 a good chewy muffin on those busy mornings📆 when I’m short on time but still want a satisfying breakfast.☀️

This recipe combines shredded carrots, 🥕apples 🍎and filling oats 👌with warm cinnamon and nutmeg.😍

The gluten free flour I used has amaranth, which is packed with manganese, an essential trace mineral known for helping our body fight off free radicals! 👏👏

Amaranth is also high in protein💪, unlike many other grains, which helps contribute to feelings of satiety🤤.

These muffins are also packed with fiber, which greatly contributes to a healthy gut, as well as healthy blood sugar and cholesterol levels!

They are easy to make and a 5th of the cost of a bakery GF muffin😉

Try these out and let me know what you think!

Yields: 12 muffins

Ingredients:

• 2 cups gluten free flour

• 1 1/2 cup gluten free oats

• 2 teaspoons ground cinnamon

• 1 teaspoon baking soda

• 1/2 cup raisins/craisins

• 3 eggs

• 6 tablespoons vegan butter

• 1 1/2 apple, shredded/grated

• 3-4 carrots, shredded/grated

• 1/2 cup maple syrup

• Walnuts to top muffins

Directions:

1. Heat oven to 350 degrees Fahrenheit. Grease and line muffin pan with muffin cups.

2. Add all dry ingredients together, except walnuts and dried fruit, in a large bowl and mix thoroughly.

3. Mix wet ingredients together then fold in craisins.

4. Top muffins with walnuts and bake for 25-30 minutes.

Enjoy!