1/2 cup soy or almond milk
2 tablespoons chia seeds
1/4 cup brown rice flour
1/4 cup coconut flour
1/4 cup oat flour
2 teaspoons aluminum-free baking powder
1/2 cup unsweetened shredded coconut
3/4 cup almond meal
3/4 cup mashed banana (from about 2 large bananas)
2 eggs, beaten
1/4 cup plus 2 tablespoons melted extra-virgin coconut oil
1/4 cup maple syrup
1 tablespoon pure vanilla extract
1/4 teaspoon sea salt
1 1/2 cups grated carrots
Flaked coconut, for garnish
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.
Golden raisins make a nice addition to this recipe. Place 1/4 cup raisins in a bowl, cover with boiling water and let sit until plump, about 10 minutes. Drain well, and stir them into the batter with the grated carrots.
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