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Gluten/Dairy/Egg-Free Carrot Coconut Pineapple Muffins

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Ingredients

1 cup gluten-free flour mix (I used Bob’s Red Mill’s baking mix)

1/4 cup quinoa flour

1/4 cup teff flour

2/3 cup coconut sugar

2 tablespoons ground flax seed

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/3 cup olive oil

1/3 cup apple sauce

1 cup grated carrots

1/2 cup crushed pineapple

1/4 cup shredded coconut, unsweetened

6 tablespoons water

1 teaspoon vanilla

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