Dairy-free: Feel free to swap the sour cream for a high-fat yogurt (or even your favourite non-dairy yogurt).
A couple of ways to spice up this recipe: Add some orange zest for a kick of citrus (try 1 teaspoon to start) or, swap the grated apple with drained, crushed pineapple.
If you want to reduce sweetness, you can swap the maple syrup for orange or pineapple juice.
If you want to increase the fibre content, feel free to add 1-2 tablespoons of ground flaxseed. You may need to increase the liquid by a couple of tablespoons—you can use more maple syrup or orange/pineapple juice!
Preheat oven to 375°F (190°C). Grease a muffin tin (enough for at least 12 muffins).
In a large bowl, whisk together all of the dry ingredients (brown rice flour, almond flour, oat
flour, tapioca starch, xanthan gum, cinnamon, ginger, baking soda, and salt) until well
combined. Set aside.
In another bowl, combine the liquid ingredients (eggs, oil, sour cream, brown sugar, maple
syrup, and vanilla) and whisk until well combined. Set aside.
Prepare the add-ins: Peel and grate the carrots and apple, and chop the nuts. Set aside.
Pour the wet ingredients into the dry, and mix with a spatula. Make sure to fold from the
bottom of the bowl and scrape down the sides to ensure all the flour is incorporated. Fold
in the grated carrot, apple, chopped nuts, coconut, and raisins. Mix until well incorporated.
Use an ice cream scoop to drop the muffin batter in the prepared tin. Gently smooth out the
tops using the spatula.
Bake for 20-25 minutes, until lightly golden brown.
Let cool in the muffin tin for about 10 minutes, then remove and place on a cooling rack.