Easy Healthy Gluten-Free Carrot Cake Muffins

Preheat oven to 400ºF and spray a muffin tin with cooking spray.

In a large bowl, mix oat flour (see note below), baking soda, cinnamon, baking powder, nutmeg and salt. Set aside.

In a large bowl, using an electric hand mixer, beat egg, coconut sugar, yogurt, and vanilla until combined. Add dry ingredients and stir until well mixed. Fold in carrot and pineapple.

Fill 7 muffin cavities 2/3 full. Sprinkle tops with chopped pecans,

Bake for 20–22 minutes, or until an inserted toothpick comes out clean. Let cool in a pan completely and then devour!

Note: If you do not have oat flour, simply put 3/4 cup of oats in a food processor and process for 30 seconds to 1 minute. Voila! Flour!