1 cup brown rice flour (preferably superfine)
1/3 cup coconut flour
1/3 cup tapioca starch
2 teaspoons baking powder
¾ teaspoon kosher or fine sea salt
1 teaspoon ground cinnamon
2 large eggs
1 cup coconut sugar
½ cup grapeseed (or other neutral tasting) oil
½ cup low fat coconut milk (or other dairy free milk)
2 teaspoons pure vanilla extract
2 tablespoons maple syrup
2 ½ cups grated carrots (from approximately ¾ pound)
One 1.5 ounce packet Crunchies Freeze Dried Pineapple
8 ounces dairy free cream cheese (or low fat cream cheese if dairy is not an issue) – at room temperature
4 tablespoons maple syrup ¼ teaspoon kosher or fine sea salt
Line a 12 cup muffin tin with paper liners. Preheat oven to 375 degrees.
Sift the brown rice flour and coconut flour into a large mixing bowl; add the tapioca starch, baking powder, ¾ teaspoon salt and cinnamon. Whisk to combine.
In another mixing bowl lightly whisk the eggs, add the coconut sugar, grapeseed oil, coconut milk, vanilla, and 2 tablespoons maple syrup and whisk to combine.
Combine the grated carrots with the pineapple in a bowl, add about ¼ cup of the flour blend and toss to coat.
Add the liquid ingredients to the flour mixture, whisk to combine then add the carrot/pineapple mixture and fold in. Divide the batter among the prepared muffin tins, filling each cup full. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
With a handheld mixer, beat the cream cheese substitute with the 4 tablespoons maple syrup and salt until smooth. Refrigerate until serving.
Either spread the topping on the muffins or serve the topping on the side.
Can be made 1- 2 days ahead, store topping in refrigerator and muffins in an airtight bag at room temperature.
A gluten free recipe that makes 12 muffins.