I had a bunch of leftover shredded carrots after making a carrot cake for Theo's 2nd birthday party. So I decided to make some easy carrot muffins using my favorite banana bread recipe from the Flour cookbook. By simply subbing the bananas with carrots, adding some nutmeg, and replacing the flour with gluten free brown rice flour + xantham gum (my new favorite combo for gluten free baking), the end result was a muffin that was super moist, flavorful, and so easy to eat up. Hope you like it!
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