"Everything But the Kitchen Sink" Wheat Free Muffins

This month's Everyday Food Magazine features a recipe from an Alaskan reader called "Healthy Morning Muffins". Since I have a couple of muffin maniacs in the house, I decided to make a varied version that are wheat free. That way, everyone can enjoy them. They are delicious. Here is my modified recipe...

"Everything But the Kitchen Sink" Muffins

1 1/4 cup brown rice flour (finely ground)

1/2 cup potato starch

1/4 cup tapioca flour

1/2 cup dark brown sugar

1/4 cup granulated sugar

1 T baking powder

1 t baking soda

3/4 t xanthan gum

1/2 t cinnamon

1/4 t freshly ground nutmeg

1/4 t salt

1 cup old fashioned rolled oats

1/2 cup raisins

2 large eggs

1/2 cup milk

1/2 cup applesauce

1 medium ripe banana, mashed

1/4 cup olive oil

1/4 cup canola oil

4 medium carrots, peeled and shredded

Preheat oven to 375 degrees. Prepare 2 muffins tins, either with cooking spray or with cupcake liners.

Mix the dry ingredients (up to salt) in a large bowl with a wire whisk. Stir in oats and raisins. Set aside.

Whisk the eggs, milk, applesauce, banana and oils in a separate large bowl. Stir in the carrots.

Gradually add the dry ingredients to the wet. Fold in the carrots.

Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes. Cool on a wire rack, watch them disappear.

Store in an airtight container, up to 3 days.

Makes 18 muffins.