Gluten Free Morning Muffins

These muffins are an adaption of a recipe from the Bob's Red Mill website, adapted because of what I had and did not have on hand. I've made them twice in as many weeks, so you know the whole family loves them! They keep at room temperature much better than most GF items, although I did throw them in the freezer after 3 days.

1 cup brown rice flour
1 cup ground almonds (I put almonds in the blender until they were ground but still a little chunky)
1 cup gluten free oat flour (GF oats in the blender again)
3/4 cup flaxseed meal
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/2 cup dark brown sugar
1/2 cup honey
1 cup raisins
1 cup chopped nuts (I omitted these; unsweetened coconut would also be fabulous, or use sweetened and reduce or omit the sugar)
1 1/2 cups finely shredded carrots
2 apples, peeled & shredded
3/4 cup milk (the first time I made these it needed a little more)
2 eggs, beaten
2 tsp vanilla

Preheat oven to 350* and combine the dry ingredients in a bowl. Add the carrots and apples to the dry mix. Combine milk, eggs, and vanilla, then add to the dry ingredients and stir until moistened. If needed, gradually add small amounts of milk until the batter looks like muffins.

Line a muffin pan with paper cups, spoon the mixture into the cups and bake 15-20 minutes until tops are slightly browned and spring back when tapped lightly. 15-24 muffins depending on ingredients added (size of the apples, whether or not you add nuts, etc). Today I made 12 muffins and poured the rest into a loaf pan.

Enjoy!