3 c. gluten free All-Purpose Baking Flour (I like Pamela’s)
1 Tbs. Baking powder
1 Tbs. Baking soda
1 tsp. Psyllium Husk powder
11/2 tsp Sea Salt
1 Tbs. ground Cinnamon
2 tsp. ground Ginger
½ tsp. ground Nutmeg
1 Tbs. Chia Seeds
2/3 c. virgin Coconut Oil
1 c. Birch Xylitol mixed with 1 tsp. pure Maple Extract
1 c. Almond or Macadamia Milk
1 Tbs. pure Vanilla extract
1/2 c. hot Water
3 c. shredded organic Carrots
¾ c. mini Dark Chocolate Chips (Enjoy Life are dairy-free)
Preheat oven to 325º F. Line 2 standard 12-cup muffin tins with paper liners.
In a medium bowl, whisk together all the dry ingredients.
Add oil, sweetener, milk, and vanilla to the dry ingredients. Stir until the batter is thick. Add hot water. Continue mixing until batter is smooth. Using a spatula, fold in carrots and chips until evenly distributed.
Poor 1/3 cup batter into each prepared cup. Bake on center rack 25 minutes, rotate 180º after 14 minutes.
Cupcakes should bounce back slightly when pressed in the center. Let stand for 20 minutes, transfer to wire rack to cool. Store in airtight container in fridge for up to 3 days.
~ To your health! ♥