Gluten Free and Hypotoxic Carrot Muffins

Gluten Free and Hypotoxic Carrot Muffins

A recipe by our partner Gabrielle Samson, coach and teacher in living and hypotoxic food.

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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 !
2018-07-24T13:46:59+00:00