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.
