Carrot Apple Spice Muffins

These muffins are one of my favorite things to make in the fall.  They just so happen to be vegan and gluten free, but are delicious!  Your kitchen will smell amazing!  Two of these muffins makes a great on-the-go breakfast.

You'll need:
- 1 cup brown rice flour
- 1 cup coconut palm sugar
- 1/2 scoop vanilla protein powder (I use perfect fit or shakeology)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp. flax meal
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 6 Tbsp. water mixed with 2 additional Tbsp. flax meal
- 1 cup unsweetened applesauce
- 1 cup shredded carrots
- 1/2 cup olive oil
- apple butter for topping (optional)

Mix the dry ingredients, flour through nutmeg, together.

In a small bowl, whisk together water and flax meal and set aside.

In another bowl, combine applesauce, carrots, and olive oil.

Add the water/flax mixture to the wet ingredients.

Pour wet into dry ingredients and mix until just combined.

Pour into muffin cups (I use these silicone reusable muffin liners) and bake for 25 minutes.

Let muffins cool completely, then top with apple butter and serve!

Fixers: 2 muffins = 1 yellow