Carrot Muffins: Vegan, No Wheat, No Sugar, All Good!

Last year for Christmas I got a new cookbook: “The Gluten-Free Vegan” by Susan O’Brien.
Everything I have made from it has been great, and I highly recommend it.

I always tweak recipes a little when I’m cooking, generally based on what happens to be in my cabinet right then, so I made a few small changes to the carrot bread recipe, and these carrot muffins are really fantastic! You will not be sorry if you make these.

1/2 cup canola oil
1/2 to 3/4 cup maple syrup (I like 1/2 cup)
1 Tablespoon egg replacer, whisked up with 1/8 cup warm water
1/4 cup unsweetened applesauce
1 cup or more grated carrots (grating carrots is annoying, but these are worth it)
1/4 cup crushed pineapple, drained (I’ve made them without the pineapple and it’s fine)
1 cup brown rice flour
1/2 cup sorghum flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp vanilla
1 tsp xanthan gum
1/4 cup chopped walnuts
1/2 cup pitted and chopped dates (chopping dates is annoying, but these are worth it!)
1/4 cup raisins

Mix all the wet things together, mix in the dry things. The batter will be really thick, so you can pile it into the muffin tin (greased) to make nice tall muffins. Mine made 12.

Bake at 350 for 30-45 minutes (longer than it seems like, due to the thickness of the batter).

Cool on a wire rack.