Carrot Cake Muffins | Hilary's Home

Ingredients

• 2 cups grated carrots (or left overs from carrot juice)
• 2 cups brown rice flour
• 1 cup tapioca starch
• 4 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp xanthan gum
• 1 tsp sea salt
• 4 tsp cinnamon
• 2 cups brown sugar
• 2/3 cup olive oil
• 1/2 cup almond milk
• 2 count eggs
• 1 tbsp fresh orange juice
• 2 tbsp vanilla extract