I love muffins that aren't too sweet and pack in a variety of good things.  These have become a favorite around here.  You have the carrot, oats, applesauce, and dried fruit to create a delicious, moist carrot muffin.  Update: Add a bit of sweetened coconut for an alternate twist (option below). We've loved it! Enjoy!

Carrot muffins fresh out of the oven.  They are golden browned, although the lighting is hard to see with the orange batter. :) 

Kristin's Gluten Free Carrot Muffins

Makes 12 muffins

Preheat oven to 350 F.  Line 12 muffin tins with paper liners.

Mix together dry ingredients in a separate bowl.  It's important to mix dry ingredients separately in gluten-free baking.
3/4 cup Kristin's Gluten-Free Flour Mix
1/2 cup whole rolled oats (Make sure they're gluten-free if Celiac or sensitive)
1 tsp cinnamon
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt

Stir together in a large bowl:
1 1/2 - 2 cups grated carrot (2-3 carrots) 
1/2 cup brown sugar (OR 1/4 cup brown sugar and 1/4 cup coconut sugar OR 1/4 cup brown sugar and 1/4 cup maple sugar flakes)
1/2 cup unsweetened applesauce
1/4 cup oil
2 eggs
1 tsp vanilla
1/4 - 1/3 cup raisins OR dried cranberries OR dried currants (my favorite) (Optional, but recommended)

1/4 cup sweetened shredded coconut (Optional, but is a nice twist)

Add the dry ingredients into the wet ingredients.  Stir until well combined.

Divide between 12 lined muffin tins.

Carrot Muffins, ready to bake.

Bake at 350 F for 20 minutes.

Remove from tin to cooling rack to cool.  Once fully cooled, store in a Tupperware at RT for up to a couple days or freeze to have ready for lunches or snacks!  Enjoy! 

Kristin's Gluten Free Carrot Muffins Recipe by Successfully Gluten Free!