Gluten-Free Carrot-Coconut Muffins

1. 1

   Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside.

2. 2

   Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.

3. 3

   Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl.

4. 4

   Process the shredded coconut in a food processor until finely ground, about 30 seconds.

5. 5

   Add it to the flour mixture, add the almond meal and whisk to combine; set aside.

6. 6

   Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine.

7. 7

   Add the flour-coconut mixture, and stir until almost combined.

8. 8

   Add the carrots, and stir again.

9. 9

   Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.

10. 10

    Bake the muffins until a toothpick comes out clean, 30 minutes.

11. 11

    Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool.

12. 12

    The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.