pumpkin-spiced carrot ginger gluten-free muffins

Ingredients

1 cup + 2 tablespoons gluten-free oat flour

1 cup packed fine almond flour

1/4 teaspoon salt

1 1/2 teaspoon ground ginger

1 teaspoon pumpkin spice

3/4 teaspoon baking soda

2 eggs, slightly beaten

1/3 cup pure maple syrup

1 teaspoon vanilla extract

1/2 cup unsweetened milk

1 tablespoon olive oil (any neutral oil will work)

1 teaspoon apple cider vinegar (or fresh lemon juice)

1 cup coconut flakes

2 large carrots, shredded

Directions

1. Preheat the oven to 350 degrees.

2. Leaving out the carrots and shredded coconut, mix dry ingredients in one bowl and then wet ingredients in another. Then combine and stir or blend.

3. Gradually add shredded carrots and coconut flakes in batter. Pour batter in muffin cups and sprinkle each muffin with pumpkin spice.

4. Bake for 10-12 minutes.