In a medium mixing bowl, combine the millet flour, amaranth flour, arrowroot starch, both sugars, maca powder, baking powder, cinnamon, ginger, vanilla, all spice, baking soda, and salt. Stir until well mixed.
In a small mixing bowl, beat the eggs for 15 seconds. Beat in the ghee. Then, beat in the water.
Pour the egg mixture into the medium mixing bowl with the dry ingredients. Stir until the flour is evenly moistened.
Add the carrots to the batter. Stir until the carrots are evenly incorporated.
Spoon the batter evenly into the prepared 9 muffin cups.
Bake for 22 – 27 minutes. When the muffins are fully baked, an inserted toothpick will come out clean.
Transfer muffins to a wire rack to cool.
Maca powder can be omitted. An equal amount of pure vanilla extract can be substituted for vanilla powder. If you’re using vanilla extract, add it to the wet ingredients. Leftover muffins can be stored in an airtight container in the refrigerator.
Top with cream cheese frosting (made with lactose-free cream cheese if needed).
Drizzle with maple syrup for added sweetness.
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