These muffins make a great breakfast, snack or dessert. They contain delicious carrots, flax seeds and warming spices that go perfectly with a hot coffee or tea on a lazy, wintry morning. Gluten and dairy free.
Carrot Ginger Muffins
3/4 cup oat flour
3/4 cup gluten free flour (brown rice flour, quinoa flour, almond flour)
1/2 cup ground flax seeds
2 whole eggs
1 tsp baking powder
1 cup almond milk
1 tsp vanilla extract
2 cups carrots, grated in a food processor
1 tbs ground ginger
1 tsp cinnamon
1 pinch each of nutmeg and cloves
1/4-1/2 cup honey, agave or maple syrup for sweetening
Preheat oven to 350 degrees Fahrenheit. Grate carrots in a food processor, then mix in the rest of the ingredients. Grease a muffin tin and add mixture. Bake in oven for 20-30 minutes. Allow to cool and serve.