Gluten-Free Carrot Oatmeal Muffins

I often find inspiration for my recipes from regular bakers. These muffins are no exception; they were inspired by The Best Ever Muffins by Loving My Domestic Life.  I  replaced the flour with gluten-free flours, substituted brown rice syrup for the sugar, and removed the oil. Then I added grated carrots, some more spices, and chopped pecans.

Ingredients:

1/4 cup milk (or rice milk or almond milk)
2 eggs
1 1/4 cup applesauce
3/4 cup brown rice syrup (or sugar)

1 cup grated carrots
1 cup chopped pecans

1 /2 cup brown rice flour
1/2 cup sorghum flour
2 T. potato starch
2 T. tapioca flour
1 tsp. xanthan gum
1/2 tsp. nutmeg

1 tsp. cinnamon
1/4 teaspoon ginger
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup gluten free oats

Mix together the milk, eggs, applesauce, and brown rice syrup. Stir in carrots and pecans. In a separate bowl, sift together dry ingredients. Mix the oats with the dry ingredients.  Mix the wet and dry ingredients together until just moistened.  Pour into sprayed  or lined muffin tins. Bake at 350 degrees for 20 minutes or until an inserted toothpick comes out clean.

For more delicious gluten-free recipes, visit Slightly Indulgent Tuesdays.