½cupshredded coconut(fresh or dried, see note below)
½cupraisins
¾cupgrated carrots
½cupchopped walnuts(optional)
Instructions
Preheat oven to 350°F.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In a large bowl, mix the flax mixture, coconut oil, vanilla, applesauce, and non-dairy milk together. Stir in coconut sugar until blended.
Slowly add the dry mixture to the wet mixture and stir until combined.
Fold in the apples, shredded coconut, raisins, carrots, and walnuts (if using) until well incorporated.
Divide batter into the 12 muffin cups.
Bake for 20-25 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Notes
It's important to know that all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these muffins other than Bob's Red Mill in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if you substitute with a different flour.
Nutrition info is for the recipe as it is written and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.