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Gluten Free Carrot Pineapple Muffins Recipe
Ingredients
- Ingredients
- Muffins
- 1 cup brown rice flour (preferably superfine)
- 1/3 cup coconut flour
- 1/3 cup tapioca starch
- 2 teaspoons baking powder
- ¾ teaspoon kosher or fine sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup coconut sugar
- ½ cup grapeseed (or other neutral tasting) oil
- ½ cup low fat coconut milk (or other dairy free milk)
- 2 teaspoons pure vanilla extract
- 2 tablespoons maple syrup
- 2 ½ cups grated carrots (from approximately ¾ pound)
- One 1.5 ounce packet Crunchies Freeze Dried Pineapple
- Topping
- 8 ounces dairy free cream cheese (or low fat cream cheese if dairy is not an issue) – at room temperature
- 4 tablespoons maple syrup ¼ teaspoon kosher or fine sea salt
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