Gluten Free Springtime Muffins


1/2 cup tapioca flour
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup sweet sorghum flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup sugar
1/2 cup coconut sugar
1 cup carrots, grated
1/2 cup walnuts, chopped
1/2 cup dried figs, chopped
zest, 1 lemon
1 tablespoon lemon juice
1 cup buttermilk
1/2 cup sunflower oil
2 eggs
2 - 3 tablespoons sesame seeds


Preheat oven to 375°.

In large mixing bowl whisk together first 10 ingredients. Add carrots, walnuts, zest, and figs stirring thoroughly. Set aside.

In medium mixing bowl whisk together lemon juice, buttermilk, oil, and eggs. Pour into flour mixture and mix until blended.

Lightly oil 12 large or 24 small muffin tins. Divide dough evenly to fill each muffin cup and sprinkle sesame seeds on top of each. Bake 25-30 minutes. Cool 5 minutes in tin then transfer to cooling rack.