Gluten Free Pineapple Carrot Muffins

A delicious and nutritious gluten free muffin that bakes well and freezes great.

• Ready In: 45 mins
• Yields: 12 small muffins

Ingredients

• 1  cup  brown rice flour
• 1⁄2 cup  gluten-free oats, ground or 1⁄2 cup sorghum
• 1⁄4 cup flax seed, ground
• 1⁄2 cup arrowroot or 1⁄2 cup  other  starch
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon guar gum
• 1  ounce  chia seeds, ground (two tablespoons)
• 2  teaspoons apple pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon each of nutmeg & cloves and a pinch of ginger)
• 1⁄2 teaspoon  celtic sea salt
• 1⁄2 cup granulated sugar
• 1⁄4 cup light brown sugar
• 1⁄2 cup coconut oil or 1⁄2 cup  vegetable oil
• 1  teaspoon vanilla
• 2  eggs, room temperature
• 1 1⁄2 cups carrots, grated finely
• 1  cup crushed pineapple, drained

Directions

1. In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
2. In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
3. Add the wet ingredients to the dry, mixing well.
4. Fold in the carrots and pineapple.
5. Let sit for 30 minutes to allow the gum time to work.
6. Bake in a 375 degree oven for 15 to 25 minutes.