Ingredients

• 1 ½ cups Gluten Free 1-to-1 Baking Flour
• 1 cup Sugar
• 1 Tbsp Cinnamon
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Nutmeg
• ½ tsp Ground Ginger
• ¼ tsp Salt
• ¼ cup Coconut Oil
• ¾ cup Egg Whites or 3 Eggs
• ½ cup Dairy-Free Milk
• 1 Tbsp Apple Cider Vinegar
• 2 cups Shredded Carrots
• ½ cup Raisins (optional)
• ¼ cup Shredded Coconut (optional)

Instructions

1. Preheat oven to 350°F. Spray a muffin pan with non-stick oil spray.
2. In the bowl of a stand mixer (or a large bowl), whisk together the flour, sugar, cinnamon, baking powder, baking soda, nutmeg, ginger and salt. Make sure the mixture is mixed well.
3. Next, add the coconut oil, egg whites, milk and apple cider vinegar to the dry mixture. Mix until just combined. Once the batter is mixed well, fold in the shredded carrots, raisins and coconut (if adding).
4. Evenly distribute the batter into prepared muffin tin. Bake 25–30 minutes. Allow to cool for 5 minutes in the muffin pan and then remove the muffins to cool on a wire rack or enjoy warm.