Ingredients

• 1/2 c coconut flour
• 1/2 c almond meal or hazelnut flour
• 1/2 c ground flax, golden
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• 1/3 c sugar (coconut) (I make this dry muffin mix and keep it handy in my freezer and use 2 cups of it with the wet ingredients below.)
• 1 c carrots, grated
• 1/2 c pineapple, crushed or small chunks
• 1 c blueberries
• 1 orange, rind + juice + pulp
• 2/3 c coconut oil, melted
• 1 tsp vanilla
• 3 eggs

Instructions

1. Mix dry ingredients.
2. Add fruits and juice.
3. Add oil and vanilla.
4. Stir in eggs to moisten. Add a little almond milk or water, if it seems too dry.
5. Spoon high into muffin tray in parchment paper cups. Note gluten free flour doesn’t rise the way regular flour does.
6. Bake at 375F for 20-25 minutes
7. Makes around 18 medium-sized muffins