2cgluten free all-purpose flourspoon and level method
¾teaspoonxanthan gumomit if your gf all-purpose flour contains this or guar gum
2teaspoonbaking soda
2teaspoonground cinnamon
½teaspoonground ginger
½teaspoonkosher salt
⅓cground flax meal
3largeeggsroom temperature
½cbrown sugarpacked
¼choney
⅓cgrapeseed oilor oil of choice including melted coconut oil
⅓cunsweetened applesauce
1teaspoongrated orange zest
⅓cfresh squeezed orange juice
1teaspoonvanilla extract
2cpeeled and grated carrots
1cgrated apple
½craisinsoptional
½cchopped pecansoptional
Instructions
Preheat oven to 350°F and place cupcake liners in muffin tin; set aside.
In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, combine the flour, xanthan gum if needed, baking soda, cinnamon, ginger, salt, and flax meal.
Add in the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, vanilla and mix on medium speed until just blended.
Then add in the grated carrots, grated apple, raisins, and pecans. Combine everything well. Scrap down the sides and bottom of the bowl as needed.
The batter will be thick, and doesn't rise much so fill the cupcake liners all the way to the top.
Transfer to the oven and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Adjust times for mini or jumbo size muffins.
Remove from the oven and allow to cool for 30 minutes before enjoying.
Once cooled store muffins in an airtight container on the countertop for up to 2 days or in the refrigerator for 5 days.