Gluten Free and Hypotoxic Carrot Muffins

350 °F

Ingredients

  • 1 ripe banana
  • 2/3 cup maple syrup
  • 2/3 cup sunflower oil
  • 1 cup grated carrots or carrot pulp
  • ½ cup Cuisine Soleil brown rice flour
  • ½ cup Cuisine Soleil tapioca starch
  • ¼ cup almond powder
  • 1 tbsp. gluten free baking powder
  • 1 tsp. xantham gum
  • ½ tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • ½ cup raisins, dried cranberries or apple juice
  • ¼ cup walnuts or pecan nuts

Preparation

  • 1. Preheat oven to 350 F.
  • 2. Oil and flour muffin tins
  • 3. Mix all ingredients together in the bowl of a stand mixer or by hand
  • 4. Pour the batter in the tins and cook for 30 minutes.
  • 5. You can keep your muffins in the fridge for approximately one week !