Recently my husband has had to move to a primarily glutten free diet. It's been tough wasp evilly when it comes down to baked goods!! But I came across a primarily healthy muffin recipe and kind if expanded upon it adding the carrot and coconut along with making it gluten free. Now you can use all purpose flower for this recipe as well!! Hope you enjoy!!
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1 1/2 tsp baking soda
1 cup sugar free apple sauce
1/2 cup honey
1 tsp vanilla
2 T melted butter
1 egg (lightly beaten)
2/3 cup grated carrot
1/3 cup shredded coconut
*if you use all purpose flower cut the baking down to 1 tsp
Prepare a muffin tin (I used small ones) with either liners or grease. Preheat oven to 350 degreese.
Whisk together all dry ingredients (except coconut and carrot.) Make a well in the middle and add all wet ingredients. Mix all together until combined... Do not over mix. Fold in carrot and coconut.
Spoon into muffin tin filling about 3/4 full. Bake for 13 mins for the small guys, larger ones will take prob about 18 minutes. Check with a tooth pick and if it comes out clean it's done!!
Now the hard part... Let them cool before eating! The flavors come out more and more as they cool! Enjoy!!
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