These delicious Carrot Pineapple muffins also happen to be gluten and dairy free!
Ingredients
- 3/4 cup oat flour I ground up rolled oats and used that
- 1/2 cup gluten free baking flour of your choice
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 cup shredded carrot
- 1/4 cup pineapple chopped
- 2 eggs
- 1/4 cup coconut oil - melted
- 1/4 cup Silk Vanilla Almond Creamer
- 3 tablespoons sugar
- 1 tablespoon almond meal
- Few almond slivers for garnish
Instructions
- Preheat oven to 375
- In a bowl, stir the oat flour, gluten free flour, salt, cinnamon, baking powder, sugar and almond meal together
- Then, in another bowl, beat the eggs, coconut oil, creamer together
- Add the wet liquids into the dry mix
- Add in the shredded carrots and chopped pineapple
- Using a spatula, stir ingredients together
- Spoon into 6 muffins cups garnish with almond slivers and bake for 20 minutes
Nutrition
Serving: 1g | Calories: 307kcal | Carbohydrates: 39g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 212mg | Fiber: 3g | Sugar: 8g
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