Gluten Free Carrot Sweet Potato Muffins |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 8 |
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Delicious, super moist, super healthy, gluten and dairy free muffins made with quinoa flour, almond meal, carrots and sweet potatoes. So yummy and so healthy. A great way to sneak in a serving of veggies to the kids for a snack or breakfast. I have made waffles with this recipe as well and they turned out great. Ingredients:
1/2 cup almond meal |
1/2 cup quinoa flour |
1/2 cup cooked sweet potato |
1 cup carrot (finely grated or finely chopped in a food processor) |
1/2 tablespoon vanilla |
1 teaspoon cinnamon |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1/2 cup applesauce |
1/4 cup coconut oil |
1/4 cup raw honey (use 1/2 cup if you don't have stevia) |
1/4 cup coconut milk (melted) |
3 eggs |
1 teaspoon xanthan gum |
stevia (1/2- 1 dropper nunaturals) |
2 dashes ginger |
Directions:
1. Preheat oven to 350.
2. Combine everything in a food processor until it is a smooth thick batter.
3. Fill muffin tins almost full. They rise a little bit not much though. Makes between 16-20 muffins.
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