Apple Carrot Muffins

Apples or carrots.  Apples or carrots.  What do you want to grate up and make a muffin out of?

Why not both?

Soft, sweet, moist and oh so fine.

Gluten and dairy-free too, for the discerning sort.

Although to be honest the original recipe calls for browned butter, and I bet that is oh so good.

But we are on our good behavior here, so it's coconut oil for us.

And in muffins like these, swapping out the browned butter is no serious loss.

On a completely unrelated note, if you hypothetically (now this is hypothetical, you understand) had come into possession of a teeny tiny kitten that toddled around after you mewing all day, what would you name it?  For this hypothetical exercise the sex is unclear.

(too young to tell)

Go!

Apple Carrot Muffins (adapted from Canelle et Vanille)
10 tablespoons (140 g) coconut oil
1 1/2 cups gluten free flour of your choice (or regular flour)
1 1 /2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground caradamom
2 eggs, at room temperature
1/3 cup (70 g) light muscovado sugar
1/3 cup (80 ml) maple syrup
1 teaspoon vanilla extract
3 small carrots, peeled and grated
1 medium Gala apple, peeled, cored, and grated

Preheat oven to 350F (180C).

In a microwave or a small saucepan, melt the coconut oil.

In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the coconut oil and remaining wet ingredients. Add the wet to the dry and whisk to combine. Fold in the grated carrot and apples.

Scoop the batter into baking cups and bake for 20 minutes. Transfer to cooling rack and cool completely.