Sugar Free, Gluten Free Anytime Muffins

Lately I have felt as though the fun has been sucked out of the kitchen...read labels, bake food I really don't like, and never produce a product that looks perfect anymore. I don't experiment with my own recipes because wasting gluten free ingredients is seriously a crime! But finally I am starting to feel drawn back in. What changed? I started *gasp* buying bread! I finally found a wonderful gf bread recipe that even I liked to eat on a regular basis, but then I found Kinnikinnik....their bread is soft, bouncy, good texture and tastes good. And the best part is that it's less then a $1 more per loaf for me to buy then it is for me to bake (and that's not including my time or the electricity to turn the oven on!). I'm so excited! Plus I've found that Safeway carries their bread, frozen but I'm ok with that! So it's not only good tasting, it's somewhat convenient too. So I've had a few weeks away from baking, I've been gleefully opening bags of bread from the freezer and the sense of fun that the kitchen used to offer me is returning.
Tonight my hubby called me a 'whirlwind' in the kitchen, and it felt good. It's been a long time since I have been busy enough to warrant being called that! What was I making?

Super healthy eat anytime muffins!! Courtesy of Mennonite Girls Can Cook (my new favourite website!!)
They are sugar free, gluten free and packed full of good for you things!

I did not change anything in the recipe except to use ground flax seed and I made them as muffin tops because...well why not? :)

INGREDIENTS
3/4 Cup Almond Flour (meal)
3/4 Cup Brown Rice Flour
1/2 Cup Xylitol
1/2 Tsp. Baking Soda
1/2 Tsp. Baking Powder
1/2 Tsp. Ginger
1/2 Tsp. Cinnamon
1/2 Tsp. Salt
1/2 Cup Old Fashioned Rolled Oats (GF)
1/2 Cup Steel Cut Oats (GF)
1/4 Cup Flax Seed
1/2 Cup Raisins
3 Tbsp. Oil
1 Large Egg
1/3 Cup Milk (or almond milk etc)
4 Medium Carrots, Shredded
1 Medium Ripe Banana, Mashed

Prehead oven to 400F. Coat a 12 Cup muffin pan with oil (I used coconut oil, it works great!)
Whisk together flours, xylitol, baking soda, baking powder, spices, oats and flax until there are no lumps. Stir in raisins.
Mix oil, egg, milk, carrots and banana in another bowl. Add to flour mixture and stir until blended.

Fill each muffin cup 3/4 full. Bake until a toothpick inserted comes out clean. 23-25 minutes (depending on your size of pan). Serve warm or at room temperature. To store keep in an airtight container, up to 3 days.
Great with some butter, some cream cheese or drizzle honey on top!


NOTE: I did find that my steel cut oats were still kind of crunchy in the finished product. I think next time I will mix up the liquid ingredients first, add the steel cut oats and let them soak while I measure and mix the dry ingredients/shred the carrots :)