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Carrot Muffins, Gluten-Free by Sara     Print this Recipe

Comments

"This is a great fiberfilled breakfast!" (Sara, mom of 2)

Photos

Preheat

Oven to 350 degrees F

Equipment

Mixing bowl, muffin pan, muffin cups

Prep Time

5 minutes

Cook Time

18-20 minutes

Number of Servings

12 muffins

Instructions

1. 2 1/2 cups Pamela's Baking & Pancake Mix

2. 1/2 cup water

3. 2/3 cup applesauce

4. 2 eggs (cage free)

5. 2 tsp vanilla extract

6. 1 cup carrot fiber (from juicing) or shredded carrots

7. 1/2 cup chopped pecans

   Mix all ingredients in a bowl.

8. 1 Tbs organic raw sugar

   Place paper muffin cups in muffin pan. Spoon mixture into cups - each 2/3 full. Sprinkle tops with sugar. Bake 18-20 minutes.

Options

Mix in some cinnamon or nutmeg!  When serving, Sara has also drizzled a little honey on the muffins instead of sprinkling with sugar. Replace 1 cup shredded carrots with 1/2 cups finely chopped and drained pineapple and 1/2 cup shredded carrots.

Grocery List

• Pamela's Baking & Pancake Mix
• Applesauce
• Eggs
• Chopped pecans
• Vanilla extract
• Carrots
• Organic raw sugar
• Options: cinnamon or nutmeg

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