GF DF Carrot Cake Muffins

2.5 cups of Pamela’s GF Baking Mix

1 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp sea salt

2 eggs

1/3 cup monkfruit sweetner

1/3 cup of expeller pressed grapeseed oil or coconut oil

1 1/3 c. buttermilk(unsweetened almond milk plus 1 T vinegar- let sit 5 min)

1 tsp vanilla extract

2/3 c finely chopped walnuts

1 1/2 cups of grated carrots

For topping:

2 T of ghee- softened

2 T of Pamela’s GF baking mix

1 t cinnamon

Preheat oven to 375. Grease muffin pan( I use coconut oil).

Prepare almond milk as “buttermilk”,set aside.Place all dry ingredients except monkfruit sweetener in a mixing bowl, then sift together.

Whisk together eggs,sugar,oil,”buttermilk” and vanilla. Combine with sifted dry ingredients. Add in carrots and walnuts.

For the topping: add together baking mix, cinnamon, and ghee in a small bowl. Use a pastry cutter or fork to combine(should be lumpy)

Place muffin batter into muffin pan-filling cups a little over 3/4 full. Add a little topping to each muffin.

Place in oven and bake 25 min. or until muffins are golden or lightly browned.