2 cups gluten free all purpose flour (you can also use oat flour if you prefer) 1½ cups shredded carrots ½ cup unsweetened shredded coconut ½ cup unsweetened applesauce ½ cup maple syrup 2 flax eggs 1 tsp baking powder 1½ tsp cinnamon ¼ tsp sea salt ⅓ cup raisins Read more at http://mywholefoodlife.com/2014/06/10/carrot-raisin-muffins/#5LDg6qeKw4DqoXRw.99

Preheat oven to 350. Mix all dry ingredients in one bowl. Mix wet in another bowl. Add wet to dry and mix until combined. Fold in the raisins. Spoon batter into lined or greased muffin pans. I used silicone liners for mine. Bake for 10-12 minutes, or until a toothpick comes out clean. Read more at http://mywholefoodlife.com/2014/06/10/carrot-raisin-muffins/#5LDg6qeKw4DqoXRw.99