Healthy Carrot Breakfast Muffins

Ingredients:

1 c sorghum flour

½ c quinoa flakes

1/3 c potato starch

2 tsp cinnamon

1 teaspoon baking soda

1 tablespoon baking powder

1 cup applesauce

2/3 c brown sugar

¾ cup shredded carrot (3 medium-large carrots)

¼ cup melted Earth Balance butter or coconut oil

Directions:

1.  Preheat oven to 350 degrees.   Line muffin tins with papers.

2.  In a large bowl, combine applesauce and baking powder, set aside for a couple minutes.

3.  Mix sorghum, quinoa flakes, potato starch, cinnamon and baking soda in a smaller bowl.

4.  Add sugar, carrot and butter/oil to applesauce mixture.

5.  Stir in flour mixture until combined.

6.  Fill muffin tins about 2/3 full.  Bake  17-20 minutes.