Delicious Gluten Free Vegan Carrot Muffins with Coconut Icing

Ingredients for muffins:

·       3 cups gluten free all-purpose flour (like Bob's Red Mill)

·       1 tablespoon baking soda

·       1 tablespoon baking powder

·       1 teaspoon xanthan gum

·       1 1/2 teaspoons salt

·       1 tablespoon ground cinnamon

·       2 teaspoons ground ginger

·       1/2 teaspoon ground nutmeg

·       2/3 cup coconut oil

·       1 cup agave nectar (or honey)

·       1 cup coconut milk (unsweetened - in BOX, not in can)

·       1 tablespoon vanilla extract

·       1/2 cup hot water

·       3 cups shredded carrots

Directions:

·       Preheat oven to 325 degrees F. Line 2 standard 12-cup muffin tins with paper liners.

·       Mix dry ingredients together well with fork or whisk: gf flour, baking soda, baking powder, xantham gum, salt, cinnamon, ginger, and nutmeg.  

·       Melt coconut oil and mix in vanilla extract, coconut milk, and agave nectar.

·       Pour wet ingredients into dry ingredients and mix well. Add hot water and continue mixing until batter is smooth.

·       Using a spatula, fold in carrots until evenly distributed.

·       Pour 1/3 cup batter into each prepared cup and cook for 25 minutes.

·       Cool for twenty minutes.

·       Top with Vanilla Coconut Icing and enjoy!

*Recipe adapted from Baby Cakes

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