CARROT RAISIN MUFFINS
2 cups gluten-free all purpose flour (I used Bob Red Mill)
2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup vanilla yogurt
1/4 cup unsweetened apple sauce
1/3 cup honey
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup carrot, peeled and shredded
1/2 cup raisins Preheat an oven to 350 degrees F. Grease 14 muffin cups, or line with paper muffin liners.
Combine flour, baking soda, pumpkin pie spice, and salt in a bowl.
Whisk together yogurt, unsweetened applesauce, honey, vanilla extract and orange juice in a separate bowl. Gently fold in carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold in raisins into batter.
Scoop batter into prepared muffin cups until nearly full. Bake in oven until toothpick inserted into the center comes out clean, 11 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire rack.
110.4 Calories; 0.4g Fat (0.1g sat. fat); 0mg Cholesterol; 273.3mg Sodium; 25.8g Carbohydrates; 2.6g Fiber; 8.3g Sugar; 2.9g Protein