WHEAT/SUGAR/DAIRY FREE CARROT MUFFINS

1 These are easy, healthy & delicious muffins that satisfy any craving for those processed sugar filled pastries from *cough, ahem.. Starbucks. I know, I know… sorry for insulting the highly prized Mermaid in green circles… but, you know, it’s true! Right?

Ingredients: (requires a food processor)

» {2 3/4 cups} gluten free flour blend (or regular flour is you are okay wheat)
» {1 1/4 teaspoons} baking powder
» {1 teaspoon} baking soda
» {1 1/4 teaspoons} cinnamon
» {1/2 teaspoon} nutmeg
» {1 teaspoon} sea salt
» {1/8 teaspoon} ground cloves
» {1 pound/3 cups shredded} carrots
» {1 3/4 cups} coconut sugar
» {4} eggs
» {3/4 cup} vegetable oil
» {1/2 cups} soy milk (or regular milk if you can have dairy)

Directions:

1.) Preheat oven to 350 degrees // grease 2 4×3 muffins trays

2.) Shred all the carrots and then put in a bowl to the side (should be around 3 cups).

3.) Wipe out processor // combine sugar and eggs for about 20 seconds while pouring oil in at a steady stream.

4.) In a mixer, combine flour blend, baking powder, baking soda, cinnamon, nutmeg, salt & cloves together.

5.) Pour egg mixture into the flour mixture and combine well before adding in carrots.

6.) Make sure all the ingredients are mixed, then add in the milk and stir well.

7.) Spoon batter into the cups and fill about 3/4 full. Should make about 23 muffins.

2 8.) Let bake in the oven for 12 minutes // flip and then put back in for another 12 minutes

9.) ENJOY! #yumminess3signiture

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