Peanut Butter Carrot Pupcakes

Ingredients List

• 1/2 cup oat flour
• 1/2 cup brown rice flour
• 1 tsp baking soda
• 1 cup grated carrot
• 1/3 cup creamy peanut butter
• 1/4 cup coconut oil
• 1 egg
• 2 tbsp plain non-fat Greek yogurt
• 2 tbsp blackstrap molasses
• 1 tbsp maple syrup
• 1 tbsp milk (you can use regular, coconut, soy or almond milk)

If preferred, substitute 1/3 cup honey for the molasses/maple syrup 

Instructions

• Preheat oven to 350F
• Melt coconut oil
• Put silicone molds or cupcake cases on baking sheet for stability
• Put flour and baking soda into large bowl and stir to mix
• Combine molasses, maple syrup, coconut oil and egg in medium bowl
• Stir grated carrots into flour mixture
• Add molasses, syrup, oil and egg mixture to flour/carrots. Mix well
• Stir in coconut milk and yogurt, mix
• Lightly spray silicone molds with olive oil 
• Pour batter into molds until almost full
• Bake at 350F for 15 minutes (pupcakes should be firm to the touch and a toothpick should come out clean)
• Allow to cool IN molds for approx. 10 mins
• Pop pupcakes out of molds and leave on wire rack until completely cool
• Store in airtight container for up to one week in the refrigerator