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Gluten-Free Pineapple Carrot Muffins

Recipe Ingredients:
1 1/4 cups <a href="">Millet Flour</a>
1/4 cup Sugar
1 tsp Baking Powder
1 tsp Baking Soda
2 tsp Ginger, ground
1 tsp Cinnamon
1 Ripe Banana, mashed
1 cup Pineapple (crushed or chopped)
2 cups Carrot, finely grated

Cooking Directions:
1.  Preheat oven to 375F.

2.  Combine the mashed banana with the pineapple, grated carrot, ginger, cinnamon, and sugar in a large mixing bowl. In a separate bowl, combined the flour, baking powder and baking soda.

3.  Fold the flour mixture into the wet ingredients until everything comes together. The batter will be very moist.

4.  Spray a mini muffin tin and spoon the batter into wells. Bake 20-25 minutes. Makes 32 mini-muffins.

    Arm & Hammer™ Baking Soda Arm & Hammer™ Baking Soda
The standard of purity, this is an old stand-by for baking, cleaning and deodorizing.

Double Acting Baking Powder Double Acting Baking Powder
Double acting baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Ground Cinnamon Ground Cinnamon
Ground cinnamon is a widely used spice found in many desserts, chocolates, spicy candy, tea, hot cocoa, and liqueurs. It can also be used in pickling.

Millet Flour Millet Flour
Millet flour, also known as Proso Millet, is a perfect substitute to traditional wheat flours. Made from stone ground hulled millet, this flour is packed with protein and iron to make nutritious baked goods.

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