These gluten-free muffins use finely ground rolled oats in place of flour.
That gives the fruit- and nut-studded muffins a tender texture and fluffy crumb.
Pulse oats in a blender until finely ground.
Add cinnamon, baking powder, baking soda and salt; pulse once or twice to blend.
Add eggs, applesauce, brown sugar, oil and vanilla; puree until smooth.
Stir in carrot, currants (or raisins) and nuts.
Fill the prepared muffin cups (they will be full).
Sprinkle with coconut, if desired.
Bake the muffins until a toothpick inserted in the center comes out clean, 16 to 19 minutes.
Cool in the pan on a wire rack for 10 minutes, then turn out to cool completely.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
