Gluten-free & Vegan Carrot Apple Muffins

​Finding a gluten-free / vegan muffin recipe that never fails to please isn't always easy.  I find they are either too dry, too heavy or just not very tasty.

This recipe is adapted from one I found on a super website https://minimalistbaker.com. You can use any good all-purpose GF baking mix such as Bob's Red Mill or Cloud 9 (make sure to take out the xantham gum from this recipe if your mix has it included like Cloud 9 does).  I make my own for these kinds of recipes and I am including it below.  It isn't the healthiest mixture but once in a while it is ok to use.  

I have substituted grated zucchini for the apple and it was good too.  
Enjoy! 

Ingredients:
1.5 chia eggs (1.5 tbsp ground chia seed, 4 tbsp water; sit for 5 mins)
¼  cup coconut oil
1/3 cup mashed very ripe banana (1 small)
¼  cup maple syrup (or honey if not vegan)
½  cup coconut sugar
½  tsp sea salt
1 ½  tsp baking soda
½  tsp ground cinnamon
½ tsp xanthan gum
½  cup almond meal (almond flour)
1 ¼  cup basic GF flour mix (rice, potato starch, tapioca starch)
½  cup plain almond milk, unsweetened
1 heaping cup (packed) grated carrot
1 small apple, finely grated
2/3 cup gluten free rolled oats
¼ cup raw walnuts chopped
¼ cup currants

Directions:

• Prepare flax eggs in a large mixing bowl and preheat oven to 350-375 degrees F
• Mix flours, baking soda, salt, cinnamon and xantham gum.  Set aside
• Prepare muffin tin with liners or lightly grease them.
• When chia eggs have set, add mashed banana, maple syrup, coconut oil and whisk to combine.
• Next add brown sugar, almond milk, and whisk to combine.
• Add grated carrot, oats and apple and stir.
• Add flour mixture and stir.
• Divide evenly among 12 muffin tins, filling them all the way up to the top).
• Bake for 32-36 minutes, or until deep golden brown and the internal temperature is 200 degrees. When you press on the top it shouldn’t feel too spongy, so don’t be afraid of over baking! The GF blend just takes longer to bake.
• Remove from oven and let set in the pan for 5 minutes. Transfer to a rack to let cool completely.
• If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.

​Mix according to directions below and keep extra in freezer.  Always bring to room temperature before using in baking.  Also, this flour settles so stir it up and lightly spoon into measuring cups for the best results.
 
GF basic flour mixture:
For 3 cups of GF Flour mix:
            2 cups Brown rice flour*
            2/3 cup potato starch
            1/3 cup tapioca flour (starch)