- 1/2 cup (142 grams) Gluten-Free Flour Blend, recipe follows, or store-bought blend, such as Cooking for Isaiah by Silvana Nardone Gluten-Free Multi-Purpose Flour
- 1/2 cup (55 grams) quinoa flour or amaranth flour
- 1/2 cup maple sugar or coconut sugar
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/4 cup unflavored coconut oil, liquefied
- 1 teaspoon pure vanilla extract
- 1 cup grated carrots
- 1/2 apple, peeled, cored and chopped
- 1/2 cup chopped fresh pineapple
- 1/4 cup raisins
- 1/4 cup unsweetened shredded coconut
- 1/4 cup sunflower seeds
- Sesame seeds, for sprinkling
- 3 cups (435 grams) white rice flour
- 1 1/2 cups (187 grams) tapioca flour
- 3/4 cup (123 grams) potato starch
- 1 tablespoon (8 grams) xanthan gum
- 1 1/2 teaspoons salt
- Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt. In a small bowl, whisk together the eggs, oil and vanilla. Add the wet ingredients to the flour mixture and whisk to combine. Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat.
- Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops evenly with sesame seeds. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool completely in the muffin pan set on a rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.