Gluten Free Carrot Cake Muffins

Ingredients:

• 2½ cup gluten-free flour (almond or tigernut is my preference, tigernut is not a nut)

• 1½ cup lucuma (a superfruit sweetener in powder form found in natural grocery stores)

• ½ teaspoon baking soda

• ¼ cup arrowroot powder 

• ¾ cup melted coconut oil 

• 3 TBs. flax seed with 6 TBs. hot water 

• 4 cups grated carrots

• ⅓ cup maple syrup 

• 1 cup flaxmilk or coconut milk

• Pinch of sea salt

• 1 teaspoon cinnamon

• 1 teaspoon of vanilla flavoring

• 1 cup chopped pecans or walnuts (optional)

Directions:

1. Preheat oven 375°F.

2. Using an electric mixer, mix together.

3. Add lucuma and melted coconut oil.

4. Add flaxseed with hot water, then flour and rest of ingredients.

5. Pour batter into cake or muffin pan of choice.

6. Bake in oven until fork can be inserted into center and comes out clean (approx. 45 minutes).

7. Cool and serve.