gluten-free carrot coconut muffins

I realized this today: every question you ask a dog is automatically rhetorical. You'd think after 11 years of experiencing this phenomenon with Lena, I'd get it. But no: I repeat these rhetorical questions, asking her at least twice. As if she's not responding because she didn't hear me the first time. Or that she's choosing not to respond. 

Here are the top ten regular queries put to Lena:

1. "How was your day?"
2. "Ew. Why are you sniffing that?"
3. "Ew. Why are you licking that?"
4. "Why are you still sleeping?"
5. "How come you're so smart? Hmm? Hmm?!"
6. "How could you do that to me?"
7. "Did you enjoy some clam chowder when I wasn't looking?"
8. "Why won't you come over here right now and let me kiss you?"
9. "What do you think?"
10. "Would you care for a muffin?"

I did get an answer on that last one (albeit non-verbal) and it was an absolute affirmative.

Gluten-free Carrot Coconut Muffins
makes 12

These are goooooooood and a spin on Brown Sugar Zucchini Bread. The oats give them great texture and the coconut adds a nutty sweetness. I'd like to experiment with swapping some almond meal for a portion of the GF flour and removing some of the sugar, but for now, I'm super happy with this recipe. If muffins ain't your thang, you can easily dump this batter into a greased loaf pan and bake it into a delicious bread. Just extend the cooking time: start checking with your toothpick around 50-55 minutes. When it comes out clean, it's done.

2 cups all-purpose gluten-free flour (I used Bob's Red Mill)
1-1/2 t xanthan gum (unless included in your GF flour includes it)

1/2 cup plus 6T (light or dark) brown sugar (firmly packed)

1-1/4 t ground cinnamon
1/2 t ground ginger
1 t baking soda
1/2 t baking powder
3/4 cup GF rolled oats
3/4 cup coconut oil
3 large eggs, lightly beaten
2 t vanilla extract
1 t kosher salt

2 cups grated carrot

1/2 cup sweetened, shredded coconut plus 2T extra for sprinkling on top before baking


Preheat oven to 350F and prepare 2 dozen muffin tins with cooking spray or paper liners.

Whisk together the flour, xanthan gum, sugar, cinnamon, ginger, baking soda and baking powder. When well combined, mix in the oats. Set aside.

Whisk together the melted coconut oil with the eggs, vanilla and salt. Add the wet ingredients to the dry and stir until almost incorporated. Add the carrots and coconut and stir, taking care not to overmix.

Divide batter between the muffin tins (an ice cream scoop is awesome for this), sprinkle a little coconut on top, and bake about 25 minutes, or until a toothpick comes out clean. Alternatively, you can sprinkle the tops with turbinado sugar for a crunchier top.

Happy Friday, lovelies!
xoxo
jolie

P.S. Lena shakes for carrots.