Gluten-Free Carrot Muffins

½ cpAlmond flour
½ cupOat flour
½ cupSalute Sant�! Chardonnay or Merlot Grapeseed Flour
2 teaspoonsBaking powder
½ teaspoonBaking soda
¾ cupTurbinado sugar
½ teaspoonCinnamon
½ teaspoonSea salt
⅓ cupSalute Sant�! Grapeseed Oil

¼ cupApplesauce
¼ cupChopped walnuts
¼ cupRaisins
1 ½ cups Shredded carrots


Preheat oven to 350� F.

Prepare muffin tin with liners.

In a large bowl, sift together the flours, sugar, baking powder, baking soda, cinnamon and salt.

Whisk egg until foamy in a medium-size bowl. Add apple sauce and Salute Sant�! Grapeseed Oil, then stir in the carrot, raisins and walnuts.

Pour the carrot mixture over the dry ingredients. Mix until all ingredients are combined. Batter will be quite stiff. Spoon into the muffin tin.

Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Remove from pan and cool completely on a wire rack.

Yields about 12 muffins.

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