Ingredients

• 1/2 cup soy or almond milk
• 2 tablespoons chia seeds
• 1/4 cup brown rice flour
• 1/4 cup coconut flour
• 1/4 cup oat flour
• 2 teaspoons aluminum-free baking powder
• 1/2 cup unsweetened shredded coconut
• 3/4 cup almond meal
• 3/4 cup mashed banana (from about 2 large bananas)
• 2 eggs, beaten
• 1/4 cup plus 2 tablespoons melted extra-virgin coconut oil
• 1/4 cup maple syrup
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon sea salt
• 1 1/2 cups grated carrots
• Flaked coconut, for garnish

Instructions

1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
2. Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
3. Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
4. Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge.