Carrot cake muffins

I love carrot cake, but I have a hard time justifying sending it in my kids' lunchbox.  Now a carrot muffin on the other hand....one with flax, sunflower seeds, good healthy ingredients, that can go!

Carrot cake muffins, gluten free and vegan

Preheat oven to 350 F.

1/2 cup brown rice flour
1/2 cup sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1/2 cup GF oats
1/2 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
3 teaspoons ground flax

Combine the dry ingredients in a large bowl, set aside.

1 tablespoon egg replacer mixed with 1/4 cup warm water, blended
1 tablespoon honey
1/4 cup light olive oil
1 cup vanilla coconut milk
1/2 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Combine the wet ingredients and mix well.  Add to the dry ingredients and stir until just combined.

1/3 cup raisins
1/3 cup sunflower seeds
2 carrots, peeled and shredded, excess water removed

Fold in the raisins, seeds and carrots.  Prep your muffin tin, either with paper or by spraying the tin.  Fill each cup about 2/3 cup full and bake for 20-25 minutes.  I was able to make 15 full sized muffins with this recipe.  Remove from the oven and allow to cool on a wire rack.  Once cool, split one open, slather it with butter and enjoy getting some extra veggies into your body!