Carrot Cake Muffins
Yield: 12 muffins 

2 cups all-purpose gluten-free flour

1 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 green apple, core removed; shredded
2 ½ cups shredded carrots
1/3 cup sweetened flaked coconut
Optional: top muffins with cream cheese frosting

• Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with non-stick baking spray.
• In a medium-sized mixing bowl, sift together gluten-free flour, sugar, baking powder, cinnamon, and salt.
• In the bowl of a standing mixer, combine the eggs, oil, and vanilla extract. Mix until well combined.
• Slowly add the dry ingredients to the mixture and mix well. Using a spatula, fold in the apple, carrots, and coconut.
• Divide the batter evenly among the 12 prepared muffin cups.
• Bake for 18 to 21 minutes, until golden brown and a toothpick inserted comes out clean. Cool before serving.