from Heartbeet Kitchen
110 grams Otto’s cassava flour (1 cup + 2 Tbsp)
70 grams arrowroot starch or tapioca starch (1/2 cup)
30 grams coconut flour (3 Tbsp)
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cardamom (leave out for AIP)
1/4 tsp salt
2 Tbsp lemon juice
1/4 cup full fat coconut milk
1/4 cup applesauce
1/3 cup +1 Tbsp maple syrup
1/3 cup melted, cooled coconut oil
3/4 cup raw shredded carrots (75 grams)
1/3 cup dried cranberries
2 gelatin eggs (made by using these simple instructions – Make sure you use this make sure it is this red can of Great Lakes, not the green & wait until the below directions tell you to make them. If you wish to make these recipe vegan, you can use 2 vegan eggs using flax or chia seeds, but then this recipe will not be AIP compliant.)
Preheat oven to 350ºF. Grease a muffin pan with a thin layer of coconut oil on the bottom and up the sides, in the corners. Do not use muffin liners, the batter will stick.
In a medium bowl whisk together the cassava flour, arrowroot/tapioca starch, coconut flour, baking soda, cinnamon, cardamom and salt. Set aside. In another bowl, whisk together the lemon juice, coconut milk, applesauce, maple syrup and cooled coconut oil.
Add 1/2 of the wet ingredients to the dry, stir until combined. Then add the remaining half of wet ingredients and stir until no streaks remain. Fold in the carrots and cranberries. At this time, make your gelatin eggs and stir them fully into the mixture. Use a spoon to fill the muffin tins 2/3 of the way full.
Bake for 27 minutes, or until a toothpick comes out clean. If not done, continue baking in 2 minute increments until it is. Let cool for 5 minutes on wire rack, then remove muffins and let finish cooling.