Carrot muffins

1 cup Cuisine Soleil All-Purpose Flour

1/2 cup Cuisine Soleil quinoa flour

1/4 cup sweetened shredded coconut

1 tsp. baking powder

1 pinch salt

1 c. at the table of cinnamon

2 tbsp. vanilla

2 eggs

1/2 cup brown sugar

1/4 cup maple syrup

1/2 cup margarine

1/2 cup plant-based milk

2 cups grated carrots

1. Mix together the all-purpose flour, quinoa flour, shredded coconut, baking powder, salt, and cinnamon.

2. In a separate bowl, combine the vanilla, brown sugar, eggs, maple syrup, margarine and milk.

3. Add the liquid ingredient mixture to the dry ingredient mixture and mix well.

4. Once the mixture is homogeneous, add the grated carrots and mix again.

5. Pour the mixture into the muffin tins without filling it to the brim.

6. Bake at 350F for 25 minutes (Confirm if the center is cooked through. If not, add 2-minute slices of cooking time.)

7. Let cool before removing from the pan.