Morning Glory Muffins - Gluten, Dairy, Oats, and Nut Free

I have a love-hate relationship with muffins.  

Love, love to eat them. 

HATE to clean up the mess my kids make every time they eat them. Why do kids make such a mess with just a muffin? I will never know. 

Alas, I make them often. Love wins every time. 

These are worth it.  They are really, really, yummy.  Like, really.   

Morning Glory Muffins - Gluten, Dairy, Oats, and Nut Free 

1/2 c. brown sugar

1 c. light (in taste) olive oil 

2 eggs 

1 1/2 c. milk of choice (I use rice milk) 

3 tsp. vanilla
5 Tbsp. ground flax 

2 1/2 c. gluten free flour 

4 tsp. baking powder 

2 tsp. pumpkin pie spice

1 tsp. cinnamon 

1 tsp. salt

3 large carrots, grated 

1 large apple, grated  

1 c. raisins 

Mix the brown sugar and olive oil in large bowl.  Add the egg, milk, vanilla and flax and mix well. Let rest while grating carrots and apples. Stir in the rest of ingredients, except carrots, apple, and raisins.  Fold in carrots, apples and raisins. Let batter stand for 5 mins more, to thicken, before cooking.  (If you can't manage this, skip it and it will still work.) 

Cook at 350* for 30 mins, until golden brown.  Cool thoroughly before eating, or they will fall apart a little.

Enjoy!