Gluten free, dairy free, moist & delicious muffins!
Preheat the oven to 350°F. Prepare a muffin tin with liners or grease with olive oil.
Wash and peel the carrots & apple. Core apple. Shred carrots & apple in a food processor or with a grater. (Makes about 1 3/4 cup)
In a medium-large bowl mix all dry ingredients together.
In a small bowl mix eggs, oil, and vanilla extract well.
Add wet ingredients to the dry ingredients and stir to combine. The batter will be very thick & moist. Then add the shredded apples & carrots and blend well. The juice from the apples & carrots loosen up the batter.
Spoon batter into muffin tins, filling cups up to 3/4 full.
Bake in preheated oven for 15-18 minutes or until toothpick comes out clean.
(For mini muffins, baking time is around 9-10 min).
Let muffins cool for 5-10 minutes in the muffin pan, then set on a rack to dry.
Tips: Make a double batch and freeze them in baggies or a big container. Works great for quick snacks on the go later.
These actually taste even better thawed from the freezer, it's crazy!