(& by Sugar-Free, I don't mean sub some sugar 'substitutey' thing - give a less-sweet option a try!! I'm gonna!!)

 

Preheat oven to 375 with rack placed in centre.

 

Ingredients:

 

1 can crushed pineapple (14 oz)

1 C oat flour

2/3 C sorghum flour

2/3 C millet flour

1/2 C grape seed oil

2 large eggs

2 tsp vanilla

2 tsp cinnamon

1 1/2 tsp Xanthan gum (stabilizer for gluten-free grains)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

1 1/2 C grated carrot

1 over ripe banana, mashed (I freeze my over ripe bananas whole, in peel, as is.  When needed, I defrost a little first.  They don't give off any odour & are always there, at the ready. for a baking moment) - or - 1/2 C raisins (steeped for a few mins in boiling water - you won't regret the added plumpness!!)

2/3 C organic cane sugar or coconut sugar (if you must!) - or if you are baking for your most favourite little gluten-free friends :)

 

 

Method:

  

Spray a 12-cup muffin pan with Pam.

 

Drain the juice well from the pineapple & measure out 2/3 C of juice.  Place pineapple juice, oat flour, sorghum flour, millet flour, sugar (if you are using,) oil, eggs & vanilla in mix-master til well blended.

 

Add the cinnamon, xanthan gum, baking powder, baking soda, salt & nutmeg & mix again till well incorporated.

 

Stir in the pineapple, carrot & banana or raisins until just mixed.

 

Divide evenly into the muffin tin & bake for 18-20 mins or until turning golden & spring back to touch.  Cool completely.  Freeze or store in ziploc in fridge.  Enjoy with a hot latte by themselves or spread with a smear of Chia Jam (from earlier blog post)