Gluten- Free Carrot Cake Muffins

I absolutely adore the Autumn season! The harvest, bright full moon, cool nights and the delicious warm smells of pumpkins, apples, cinnamon and steaming cups of hot apple cider.  I may be slightly obsessed with this season but that's beside the point.  You came by for a muffin recipe not to hear me go on and on about my favorite time of the year.

The beauty of this recipe is how EASY it is!!! It's designed to be mixed in a blender or food processor and naturally gluten free. For an easy dairy-free switch substitute the egg for a flax meal egg. 

These muffins are light and tender, the cinnamon and nutmeg shine brightly and the finely shredded carrots add just the right amount of moistness The ground pumpkin seeds help to amp up the protein count while adding a nice earthy warmness to these delightful snacks. 

Toss them in the freezer for an easy no-fuss snack or simple breakfast.

​Recipe adapted from Simply Quinoa
Yield: 12 muffins
Preheat oven to 350 and place muffin liners in tin.

Ingredients:

• 1 large egg or 1 flax egg (1 T flax + 3T water)
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut milk
• 1/4 cup maple syrup (or liquid sweetener of choice)
• 1 1/2 cup oats
• 1/4 cup pumpkin seeds
• 2 T flax meal
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup finely grated carrot
  
  1. Combine the egg, applesauce, milk and syrup into a blender. Blend on high until smooth. Add the oats, pumpkin seeds and flax meal and blend again until smooth. Add remaining ingredients (minus the carrots) and blend again until combined. Stir in carrots.
  2. Fill each cup ¾ of the way full and bake 15-20 minutes or until you can insert a toothpick and it comes out clean. Serve warm.

Enjoy warm or allow to cool then toss in a freezer bag or container to enjoy for an easy breakfast or snack.