Breakfast
Carrot Cake Muffins
Carrot Cake Muffins
Makes: 12 muffins
Serving size: 1 muffin
Each serving contains: 0- protein, 1- carb, 0- vegetables, 0-fat
Ingredients:
- 1 cup of whole wheat flour
- 1 cup of whole old-fashioned oats
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/4 tsp salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 cup of maple syrup
- 1 cup of whole milk
- 3 tablespoons of melted coconut oil
- 1 teaspoon of vanilla extract
- 2 medium banana, mashed
- 1 cup of grated carrot (fine or medium grate - I used fine)
- 1/2 cup of chopped walnuts or pecans plus more for topping if desired (you can also omit the nuts completely).
Instructions:
- Pre-heat oven to 350 degrees F. Grease a 12 cup muffin tin or use silicone liners.
- Sift together the flour, oats, baking soda, baking powder, salt, and cinnamon, nutmeg and ginger.
- In a separate bowl, stir together the milk, coconut oil, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
- Add the wet ingredients to the dry ingredients and mix until well blended - lumps are fine.
- Gently stir in the grated carrot and nuts.
- Evenly spoon the mixture into the 12 muffin cups.
- Top with a few more chopped nuts if desired and bake in oven for 20-25 minutes or until golden brown.
- Let cool slightly and enjoy!