Ingredients

The following ingredients have 16 Servings
  • 2 cups white whole wheat flour
  • 1/2 cup brown sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 flax eggs ((2 tbsp flaxseed meal + 5 tbsp water))
  • 1/4 cup coconut oil (melted and cooled to room temperature)
  • 1/3 cup maple syrup
  • 3/4 cup almond milk
  • 1 cup shredded carrot
  • 1/2 cup walnuts (chopped)

Instruction

  • Preheat oven to 350° and line a muffin tin with muffin liners; set aside.
  • Melt the coconut oil and set it aside -- allow it to come to room temperature before using it. You should also make the flax eggs now, too. Stir the flaxseed meal and water together and let them sit for 5-10 minutes.
  • Combine flour, sugar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg in a bowl and set aside.
  • In a separate bowl, mix the milk and syrup together; then, add the coconut oil and flax eggs.
  • Combine wet and dry ingredients in the same bowl, then stir in the shredded carrots and walnuts by hand.
  • Divide the batter amongst the muffin tin (you'll have some leftover since the recipe makes 14 muffins), then bake the muffins for 20 minutes, or until a toothpick comes out clean. Let the muffins sit for 2-3 minutes, then remove them and transfer to a cooling rack. Enjoy!