Name: Carrot Cake Muffins
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 cup all purpose flour (I use all purpose but you can also use whole wheat, pastry flour, or a gluten free 1-1 substitute); 0.5 tsp baking soda; 1 tsp baking powder; null pinch salt; 0.5 tsp cinnamon; 0.25 cup maple syrup; 0.5 cup almond milk; 3 tbsp nut butter (I used peanut butter this time but have also made these with almond butter); 1 tsp vanilla extract; 1 null banana (mashed); 0.5 cup carrots (grated, I use a medium grate but you can also finely grate them); 0.25 cup walnuts (chopped, or pecans plus more for topping if desired. You can also omit the nuts completely.)

Instructions

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1

Pre-heat oven to 350 degrees F (175 C). Grease a 6 cup muffin tin.
2

Sift together the all purpose flour (1 cup), baking soda (0.5 tsp), baking powder (1 tsp), [pinch salt], and cinnamon (0.5 tsp).
3

Stir in the almond milk (0.5 cup), nut butter (3 tbsp), maple syrup (0.25 cup), vanilla extract (1 tsp), and banana (1). Stir until well combined.
4

Gently stir in the carrots (0.5 cup) and walnuts (0.25 cup).
5

Evenly spoon the mixture into the 6 muffin cups.
6

Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.
7

Let cool slightly and enjoy!