These Easy Gluten Free Healthy Carrot Cake Muffins are quick, simple and made from pantry-essential ingredients! Perfect for a quick breakfast or snack!
Preheat oven to 400 degrees and spray a muffin tin with cooking spray
In a large bowl, mix together the oat flour, baking soda, cinnamon, baking powder, nutmeg and salt. Set aside.
In a large bowl, using an electric hand mixer, beat the egg, coconut sugar, yogurt, and vanilla until combined.
Add in the dry ingredients and stir until well mixed. Then, fold in the carrot and pineapple.
Fill 7 muffin cavities 2/3 of the way full. Sprinkle tops with chopped pecans,
Bake for 20-22 minutes, or until a toothpick comes out clean.
Let cool in a pan completely and then DEVOUR!
*If you do not have oat flour, simply put 3/4 cup of oats in a food processor and process for 30 seconds-1 minute. Voila! Flour!