Naturally-sweetened almond flour and oat muffins that taste like carrot cake.
Preheat the oven to 350F. Line a 12-cavity muffin pan with muffin liners.
In a large mixing bowl, whisk together the wet ingredients: melted butter, applesauce, maple syrup, eggs, and vanilla extract. Stir in the shredded carrots.
Add the dry ingredients to the bowl: oat flour, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Stir to combine the ingredients. Add the coconut flakes, and stir until incorporated throughout the batter.
Divide the muffin mixture evenly among the muffin cups. I use an ice cream scooper.
Bake for 22 minutes, until the centers are firm to the touch.
Let the muffins cool before enjoying. The muffins will keep in the fridge for about a week, or may be stored in the freezer for up to 3 months.
Recipe by Live Simply | https://livesimply.me/almond-oat-carrot-cake-muffins-one-bowl-gluten-free/