Gluten Free Carrot Muffins that our family devoured!

Gluten Free Carrot Muffins

Makes 12

160g carrot

140g grapeseed oil

75g organic raw honey

40g organic coconut flour

2 free range eggs

1 teaspoon organic gluten free bi-carb soda

1 teaspoon TMX gluten free baking powder

1 teaspoon mixed spice

1 teaspoon organic vanilla essence

30g sunflower seeds

100g organic sultanas

1. Put carrots in TMX bowl and chop for 6 seconds on speed 8.

2. Scrape down the bowl. Add all remaining ingredients except seeds and sultanas. Combine for 15 seconds on speed 7. Add seeds and sultanas and soft stir for 3 seconds to combine.

3. Preheat oven to 180'. Line muffin tin with papers. Place mixture into papers. Cook for 20-25 minutes or until cooked through when tested.