Gluten Free Carrot Sweet Potato Muffins

Name: Gluten Free Carrot Sweet Potato Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 16-20 muffins
Ingredients: 118.29 ml almond meal; 118.29 ml quinoa flour; 118.29 ml cooked sweet potato; 236.59 ml carrot (finely grated or finely chopped in a food processor); 7.39 ml vanilla; 4.92 ml cinnamon; 2.46 ml baking soda; 4.92 ml baking powder; 118.29 ml applesauce; 59.14 ml coconut oil; 59.14 ml raw honey (use 1/2 cup if you don't have stevia); 59.14 ml coconut milk (melted); 3 eggs; 4.92 ml xanthan gum; stevia (1/2- 1 dropper NuNaturals); 0.5 ml ginger

Submitted by tamitamtams

"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."

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Ready In:: 37mins
Ingredients:: 16
Yields:: 16 muffins

ingredients

118.29 ml almond meal
118.29 ml quinoa flour
118.29 ml cooked sweet potato
236.59 ml carrot (finely grated or finely chopped in a food processor)
7.39 ml vanilla
4.92 ml cinnamon
2.46 ml baking soda
4.92 ml baking powder
118.29 ml applesauce
59.14 ml coconut oil
59.14 ml raw honey (use 1/2 cup if you don't have stevia)
59.14 ml coconut milk (melted)
3 eggs
4.92 ml xanthan gum
stevia (1/2- 1 dropper NuNaturals)
0.5 ml ginger

directions

Preheat oven to 350.
Combine everything in a food processor until it is a smooth thick batter.
Fill muffin tins almost full. They rise a little bit not much though. Makes between 16-20 muffins.