In a large bowl, combine the oat flour, gluten free flour, baking powder, salt, cinnamon, nutmeg, allspice and sugar. Whisk together until well combined.
½ Cup Gluten Free Oat Flour, ¾ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ⅛ teaspoon Allspice, ½ Cup Sugar
Crack the egg into a second smaller bowl. Whisk until frothy, like soap bubbles.
1 Egg
Add the oil, vanilla, maple syrup, milk and applesauce to the egg. Whisk until smooth.
¼ Cup Olive Oil, 1 teaspoon Vanilla, 2 Tablespoon Maple Syrup, 1 Tablespoon Non-Dairy Milk, ¼ Cup Unsweetened Applesauce
Pour the wet ingredients into the dry and fold together with a spatula about 10 strokes.
Add the carrots and coconut to the mixture and fold together about 5 more times.
½ Cup Grated Carrots, 3 Tablespoon Sweetened Shredded Coconut
Divide the batter into 6 lined muffin cups. Sprinkle the tops with oats (for decoration) if you wish.
Let batter rest in muffin pan while you preheat your oven to 400F.
Bake the muffins in preheated oven for 27-29 minutes, until tops spring back when gently poked.
Remove from cooked muffins from muffin tin within 10 minutes to avoid wet bottoms. Serve immediately or store for later.
Notes
STORAGE: Store leftover muffins in an airtight container in the refrigerator for up to 3 days.FREEZING: After muffins have cooled to room temperature, individually wrap each muffin in plastic wrap then place them in an airtight container. Store in the freezer up to 3 months. Thaw overnight in the refrigerator before reheating.