Gluten Free Carrot Sweet Potato Muffins

By Bailey1_

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

Details

Servings 1
Preparation time 15mins
Cooking time 37mins
Adapted from food.com

Preparation

Step 1

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.