Maple Almond Muffins

Maple Almond Muffins

–  1 cup brown rice flour

–  1 cup millet flour

–  1/2 cup tapioca starch

–  2 tsp baking powder

–  3/4 cup maple syrup

–  1/2 cup carrot purée

–  1/4 cup water

–  1 tsp almond extract

Preheat oven to 375. Line a 12-cup muffin pan with parchment paper liners. In a large bowl, whisk together dry ingredients. In a smaller bowl, combine maple syrup, carrot purée, water and almond extract. Add wet ingredients to dry and mix with a spatula. Spoon into pan and bake for 25 minutes. Let cool for 5 minutes in the pan then transfer to a wire rack to cool completely.

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