Carrot Muffins

Once known as "Refugee Muffins" (long story short, the word "refuse" does not belong in the title for anything edible), this is the recipe for muffins that I came up with when my MIL and I started juicing.

When we were making our "orange" juice, we just hated to see all of that carrot pulp go to waste.  Therefore, I created a healthy (read- the healthiest ever) recipe for yummy, gluten-free, and nearly fat-free, carrot muffins. 

Healthiest Ever Carrot Muffins

1 Cup Cup4Cup Gluten Free Flour*

1/2 Cup Flax Meal

1/2 Cup Gluten Free Rolled Oats

1/2 Cup Unsweetened, Reduced-Fat Shredded Coconut**

2 Tbs Cinnamon

1 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 Cups Walnut pieces

1/2 C. Brown Sugar OR Brown Rice Syrup

1/2 C. Unsweetened Applesauce

1 Medium Banana, mashed

2 Cups Carrot Pulp OR Grated Carrot

1 Small Can Crushed Pineapple

2 Eggs OR 4 Egg Whites (1/2 Cup)

I Tbs Vanilla Extract

2 Tbs Canola Oil

*This is the best gluten-free flour on the market, in my opinion.  It is pricey, and you can find it at Williams-Sonoma. Otherwise, use any gluten-free flour you like.

** The most important aspect of this ingredient is that it is unsweetened.  Whole Foods carries the unsweetened, reduced-fat shredded coconut, but I realize it may be impossible to find in a regular grocery store.  Just go with any unsweetened shredded coconut in that case.

Preheat oven to 350 degrees.

Combine wet ingredients and dry ingredients in separate bowls. Fold the wet ingredients into the dry, without over stirring. Add oil or flour as needed to get a thick batter consistency.

Spoon batter equally into 12 well oiled muffin tins.  Bake for at least 25 minutes.  It is difficult to test for done-ness with these muffins, so make sure to bake them for the full time if not longer. Remove from the oven and immediately transfer to a cooling rack.

These little guys are so packed full of goodness that they are practically a meal! Great for a quick breakfast!