Gluten Free Carrot Muffins

I like to consider these healthy because of the carrots and apples with some protein because of the pecans.

1/2 cup pecans, chopped

2 cups grated carrot (I use my food processor)

1 large apple, peeled and grated (again, with the food processor)

2/3 cup each of 3 different gluten free flours

1 package vanilla pudding

1 1/4 cups granulated whitesugar

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 cup coconut

3 large eggs

3/4 cup oil

1 teaspoon vanilla

Preheat oven to 350 degrees F.

Mix together the eggs, oil, and vanilla extract. Add the wet ingredients, along with the grated carrot and apple.Mix. Add dry ingredients,stirring just until moistened. Drop by spoonful into greased muffin tins.

Bake for 20-25 minutes. Gluten-free usually takes longer.

Makes 18 standard-sized muffins.

Can top with cream cheese frosting.