Gluten-Free Blueberry Carrot Muffins

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

2. 2

   In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, and salt.

3. 3

   In another bowl, mix the grated carrots, blueberries, almond milk, honey, eggs, coconut oil, and vanilla extract until well combined.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Divide the batter evenly among the muffin cups, filling each about 2/3 full.

6. 6

   Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. 7

   Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

8. 8

   Enjoy your Gluten-Free Blueberry Carrot Muffins!