Author Angela Litzinger at test.angelaskitchen.com
Ingredients
1cuppacked brown sugar
1/2cupmild tasting oil
2large eggsor 2 T ground golden flax mixed with 6 T hot water until thick
1 1/2cupsfinely grated carrotspacked
1 1/2cupsbean flour blendor 1/2 cup tapioca flour/starch, 1/2 cup corn or potato starch, 5 T garbfava flour and 3 T sorghum flour
3/4teaspoonxanthan or guar gum
1teaspoonground cinnamon
1teaspoonbaking sodaincrease to ¾ teaspoon if egg free
1/2teaspoonsalt
1/2cuptoasted and coarsely chopped pecans or walnuts
1large applepeeled, cored and coarsely grated
1/2cupdrained crushed pineapple or pineapple tidbits
1/2cupshredded coconut
Instructions
Cream together sugar and oil. Beat in egg. Add carrots. Combine dry ingredients and add to sugar mixture with raisins or nuts, if used. Mix with large spoon until well blended, it will seem dry at first but will become easier to mix. Fold in nuts, apple, pineapple and coconut.
Fill paper lined muffins cups 3/4 full. Bake at 350 F for 20-25 minutes or toothpick inserted in center comes out clean. Cool on a cooling rack.
To freeze: Allow to cool completely. Place muffins in gallon sized freezer bag, remove as much air as possible, seal, label and freeze.