2cups gluten free flour (I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour254g
2teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonsea salt
1teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonground ginger
1Bob's Red Mill Egg Replacer equivalent
½teaspoonvanilla extract
¼teaspoonground clovesoptional
¾cupunsweetened almond milk180ml
¼cup raisins72g
1cupshredded carrot
¼cupunsweetened shredded coconut flakes
½cup walnuts50g
Glaze
1 ½tablespoonsunsweetened almond milk
1/2cuporganic powdered sugar
Instructions
Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with gluten free flour, removing excess.
In a bowl of a mixer, mix the coconut oil, sugar and vegan yogurt together for about 3 minutes.
In another small bowl, mix the gluten free flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ground ginger, ground cloves together in another container. Set aside.
In the coconut oil mixture, add the Bob’s Red Mill Egg Replacer mix and the vanilla to combine for another 30 seconds, scraping down the bowl.
Add the flour mixture to the bowl, alternating with the almond milk until finished, ending with the flour. I did it in sets of three.
Fold in the raisins, shredded carrot, the coconut flakes and the walnuts to the batter with a spatula, saving some of each to top the muffins with. Fold in until combined.
Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about ⅓ way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins.
Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for another 12 minutes until a toothpick inserted into a muffin comes out clean.
Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick that comes with it) and place on a wire rack to cool completely.
Glaze Recipe
Whisk the powdered sugar and almond milk until completely combined and there are no lumps. If you want your glaze thinner, add a little bit more milk; if you want it thicker, add more powdered sugar.
Pour glaze over the cooled muffins - about a teaspoon per cupcake.
Allow to set (about 5 minutes) and enjoy!
Notes
NotesYou could also use an egg if you aren’t vegan!If you can’t find organic powdered sugar, you can grind organic sugar in a food processor until as fine as powdered sugar, which takes just a few short minutes to do.