Carrot Muffins

These are so easy and so good! I liked using the bean flour mix but you can also use the regular GF mix. These muffins make a perfect breakfast and stay moist for days!

Carrot Muffins

1/4 cup butter, softened

1/2 cup packed brown sugar

2 eggs

1 cup sour cream

1 cup shredded carrots

1/2 cup flaked coconut

1/2 cup craisins (or raisins, if you prefer)

1 1/2 cups flour

1 rounded t. xanthan gum

1 t. baking soda

1 t. ground cinnamon

1/2 cup chopped nuts (I liked the pecans)

In a small mixing bowl, cream butter and brown sugar. Add eggs and sour cream; beat well. Stir in the carrots, coconut and craisins. Combine the flour, baking soda and cinnamon; stir into creamed mixture just until moistened. Fold in nuts.

Fill greased or paper-lined muffin cups 3/4ths full. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack.