Easy  Carrot Muffins



- Sunflower oil - Sugar - Eggs, beaten - Almond milk - Gluten-free AP flour - Flaxseed meal - Baking powder - Ground cinnamon - Ground nutmeg - Carrots  - Pecans

Step 1: Preheat the oven to 350F and grease a 12-cup standard muffin tin or a silicon muffin mold.

Step 2: Roughly chop the pecans. Make sure to chop them neither too small or large.

Step 3: Use a small-hole grater to grate the carrots. You can also use the smallest hole on your box grater.

Step 4: Beat the sunflower oil and sugar in a large bowl to combine.

Step 5: Add the beaten eggs and milk and beat well to get a yellow, frothy mixture.

Step 6: In a medium bowl, whisk together the gluten-free all-purpose flour, flaxseed meal, ground cinnamon, ground nutmeg and baking powder.

Step 7: Sift the dry ingredients into the wet ingredients. Mix well.

Step 8: Using a spatula, fold in the carrots and half of the chopped pecans until evenly distributed.

Step 9: Place batter in muffin tins. Make sure to not fill them to the top, only 3/4 of the way full.

Step 10: Sprinkle the remaining chopped pecans evenly on top of the batter in the tin.

Step 11: Bake 50 to 55 minutes, until a toothpick inserted in the middle comes out clean.

Step 12: Cool completely on a baking rack.  Eat for breakfast or take for a to-go snack!