Carrot Cake Muffins

1. Preheat oven to 350°. Lightly oil the cups of a 12-cup muffin pan, or line cups with paper liners, and set aside.
2. Mix together sorghum flour, tapioca starch, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon, and salt in a large bowl.
3. In a medium bowl, whisk together milk, eggs, honey, applesauce, and vanilla extract until well combined. Stir in carrots and raisins.
4. Add wet ingredients to dry and mix until combined.
5. Fill muffin cups with batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave muffins in pan for 10 minutes and then carefully remove to a wire rack to finish cooling.

*If the honey is too thick and not pourable, gently heat it in a saucepan until it’s more liquid.