Ingredients
>
2 large carrots
>
1 1/2 cups Nature's Promise® All-Purpose Gluten Free Flour Blend or any gluten-free flour blend containing xanthan gum
>
2 tsp baking powder
>
4 tsp pumpkin pie spice
>
1/4 tsp salt
>
1/2 cup canola oil
>
2 large eggs
>
1/2 cup packed brown sugar
>
1 tsp vanilla extract
>
1 (20 oz) can crushed pineapple
>
1/2 cup unsweetened apple sauce
>
1/2 cup raisins or dried cranberries
>
1/2 cup chopped pecans or walnuts (optional)
>
1/2 cup unsweetened coconut flakes (optional)
Steps
1
Preheat oven to 400°F. Line two 8-cup muffin pans with paper liners. Using the large holes of a box grater, grate enough carrots for 2 cups.
2
In a medium bowl, combine the gluten-free flour, baking powder, pumpkin pie spice, and salt. To a large bowl, add the oil, eggs, brown sugar, and vanilla. Whisk to combine.
3
Add flour mixture to egg mixture, stirring to combine. From crushed pineapple can, add ½ cup pineapple juice and 1 cup pineapple. To bowl, add grated carrots, applesauce, and raisins, plus nuts and coconut, if using. Fold gently to combine.
4
Divide batter among cups of muffin pans. Bake 20–25 min., until golden brown on top and toothpick inserted into center comes out clean. Allow muffins to cool on wire rack for 10 min. before removing from pan.
