Amy's Happy Tummy

1 1/4 C whole wheat flour* 1 C unbleached flour 2/3 C cane sugar 3 tsp baking powder 3 tsp cinnamon  1/2 tsp nutmeg 1 tsp salt 1/2 C unsweetened applesauce 1 C soymilk or almond milk 2 tsp vanilla 1/2 C canola or coconut oil 2 C grated carrots 1 C raisins 1/2 C walnuts, chopped Preheat the oven to 350 degrees. In a large bowl, whisk together all dry ingredients. You can even put in the raisins and walnuts at this point. In a separate bowl, whish together the wet ingredients. Fold in the carrots and stir until combined. Spray muffins tins with cooking spray and spoon batter into muffin tins. Bake for about 20 minutes for regular size muffins (17-18 minutes for mini muffins), or until a toothpick comes out clean.  *May substitute 2 Tbsp flaxmeal for part of the whole wheat flour. These muffins are also incredible as carrot cake cupcakes topped with cream cheese frosting! 

 We don't have to eat a gluten free diet at our house, but I like to have yummy recipes ready for anyone who has an allergy. It took a couple tries, but we really like the outcome of this recipe and we hope you enjoy it also!  Gluten-free, Dairy-free, Refined sugar-free! Ingredients: 1 C oat flour 1 C almond flour 3 tsp baking powder 1/2 tsp salt 2 T flaxmeal 1/2 C chopped walnuts 3 very ripe bananas 1/4 C canola oil 1/4 C maple syrup 1 tsp vanilla 3/4 C blueberries (frozen or fresh) Instructions: Preheat oven to 350 degrees F. Use silicone baking cups, cup liners, or spray for the muffin tin. In a mixing bowl mash the ripe bananas with a fork until smooth. Add all wet ingredients to the mashed banana. In a separate bowl, combine all dry ingredients. Then pour in the wet ingredients and mix until combines. Fold in nuts and blueberries. Scoop the batter into the baking cups or sprayed muffin tin. Bake for 28-30 minutes at 350, or until a toothpick comes out clean. Watch the ove...