Gluten Free and Vegan Carrot Apple Muffins

Anyone in the mood for carrot /apple muffins?  These gluten free muffins are a reliable recipe that come out good every time. It's a basic recipe that can be varied according to the season and your preferences. I sometimes make carrot\apple, sometimes blueberry or strawberry, sometimes pumpkin, and sometimes chocolate chip.  It's beginning to feel like fall. The temperatures are cool in the early mornings and late evenings. This morning it was 56 degrees! Do you like the warmth of fall spices?  These carrot apple muffins are delicious and are seasoned with warm spices such as cinnamon and ginger. One bite will have you thinking of fall! The healthy combination of carrot and apple make it a perfect quick grab and go breakfast, a side for lunch, or a delicious snack.  Having company for brunch?  Personally, I usually make muffins when I am having company for brunch. They make a lovely presentation in a napkin lined basket and seem to go well with whatever I'm serving. Most everyone likes a good muffin.  A quick and easy recipe to pin for later Muffins are quick and easy to make and usually will come out well even for the most inexperienced baker. It's a nice project for the grandkids who sometimes have little patience to wait for a taste of a finished product. They freeze well and can be popped out whenever desired.  Ingredients:  1 and half cups of gluten free flour (see my notes below)2 teaspoons of baking powder1/4 teaspoon of baking soda1/3 cup coconut sugar1 teaspoon cinnamon1/4 cup oil 1/2 cup nut milk (I use cashew milk)1/3 cup unsweetened apple sauce1 teaspoon of vanilla1/4 cup of grated carrot1/2 cup of grated apple ( with liquid squeezed out)Optional: 1/2 teaspoon ground ginger Cinnamon and coconut sugar mixture for topping Directions: Preheat oven to 375 degrees Prepare a 12 muffin pan with paper liners for 10 muffins. Combine gluten free flour, baking powder, baking soda, sugar, and cinnamon in a large bowl. In a small bowl, combine oil, nut milk, apple sauce, and vanilla. Mix the wet ingredients into the dry with a spoon. ** if batter is too dry, add a tablespoon at a time of extra nut milk.  When mixed ( do not over mix) add grated carrot and grated apple. Using a spoon, divide batter between 10 muffins. Sprinkle the tops with the cinnamon and coconut sugar mixture. Pour some water in the two empty muffin holes in the muffin pan. Place in oven and bake for 12-15 minutes.  Don't forget to pin the recipe for later!   My Notes:  1. Gluten Free Flour:  I find that I get the best results with Bob's Red Mills Gluten Free All purpose Flour. I like the texture and the taste. I get it in the supermarket in the gluten free isle and it is reasonable for gluten free flour. To Make Pumpkin Muffins  2. For pumpkin muffins, substitute pumpkin puree for the applesauce and add pumpkin spices and chocolate chips! To cut back on the coconut sugar 3. If you want to cut back on the coconut sugar, try adding raisins or chopped dates to the batter and omit either the apple or carrot. Disclaimer: I am an affiliate for Amazon and if you click on a link from my blog and make a purchase from Amazon, I receive a very small compensation at no cost to you. This helps me defray the cost of running a blog.