carrot cake & pumpkin muffins « Amy's Gluten Free Pantry

Ingredients

• 1 1/4 c. almond flour
• 1 c. brown rice flour
• 1 c. quinoa flakes
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 c. brown sugar
• 1/3 c. grapeseed oil
• 1/2 c. agave nectar
• 1 tsp. vanilla
• 1 egg
• 1/2 c. pumpkin puree
• 1/2 c. drained crushed pineapple
• 1/2 c. shredded, sweetened coconut
• 1 large carrot, grated