Gluten-Free Carrot-Coconut Muffins

• 1/2 cup soy or almond milk
• 2 tablespoons chia seeds
• 1/4 cup brown rice flour
• 1/4 cup coconut flour
• 1/4 cup oat flour
• 2 teaspoons aluminum-free baking powder
• 1/2 cup unsweetened shredded coconut
• 3/4 cup almond meal
• 3/4 cup mashed banana (from about 2 large bananas)
• 2 eggs, beaten
• 1/4 cup plus 2 tablespoons melted extra-virgin coconut oil
• 1/4 cup maple syrup
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 1/2 cups grated carrots
• Flaked coconut, for garnish

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside.
2. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
3. Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl.
4. Process the shredded coconut in a food processor until finely ground, about 30 seconds.
5. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
6. Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine.
7. Add the flour-coconut mixture, and stir until almost combined.
8. Add the carrots, and stir again.
9. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
10. Bake the muffins until a toothpick comes out clean, 30 minutes.
11. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool.
12. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.

soy, chia seeds, brown rice flour, coconut flour, flour, aluminum, coconut, almond meal, mashed banana, eggs, extravirgin coconut oil, maple syrup, vanilla, salt, carrots, coconut

Taken from www.foodnetwork.com/recipes/gluten-free-carrot-coconut-muffins.html (may not work)