These gluten free carrot muffins are a quick, healthy substitute for carrot cake.  They use cholesterol-fighting oats instead of wheat.  The coconut oil is also a pleasant wholesome addition.  These muffins also have an entire pound of carrots – a very nice way to get your beta carotene!  The texture is especially soft and scrumptious … your friends won’t believe that they contain no wheat at all.  The next time you get a craving for fat-laden carrot cake, reach for this yummy alternative instead.  Your taste buds and waistline will thank you!

Ingredients

• 1 3/4 cups organic oat groats or steel cut oats
• 1 1/2 cup organic brown sugar
• 4 tsp organic cinnamon
• 1/2 tsp cardamom, ground (optional)
• 1/2 tsp ginger, powdered
• 2 tsp baking powder
• 1 tsp baking soda
• 3 tsp tapioca flour
• 1/4 tsp organic yogurt
• 1/4 tsp real salt
• 4 organic eggs
• 2/3 cup coconut oil (brought to room temperature)
• 2 TBSP organic vanilla extract
• 16 oz organic carrots (completely minced in a food processor)
• 8 oz can of crushed pineapple, drained

Instructions

1. Preheat oven to 350 degrees F.
2. Using a grain mill, process the oats into flour.
3. Add oat flour and all other ingredients in a large bowl.
4. Use a handheld mixer to blend ingredients well.
5. Distribute into 24 greased muffin wells.
6. Bake for 35-45 minutes, or until set in the middle.