Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ¼ teaspoon all spice
  • ¼ teaspoon cloves
  • 1/3 cup oil (avocado, sunflower, melted & cooled coconut)
  • 2 large eggs
  • 1/3 cup pure maple syrup (see notes)
  • 2 teaspoons vanilla extract
  • 1/2 cup milk of choice
  • 1 cup packed grated carrots 
  • 1 cup crushed walnuts

Instruction

  • Preheat oven to 425ºF and line muffin pan with cups or spray lightly with oil; set aside.
  • Mix dry ingredients: In a medium bowl, mix the dry ingredients together.
  • Mix wet ingredients: In a large bowl, whisk together oil, maple syrup, eggs and vanilla.
  • Combine: Begin adding about half of the dry ingredients to the large bowl of wet ingredients; stir a few times then add in the rest of the dry ingredients and milk, slowly stirring then fold in grated carrots and chopped walnuts.
  • Evenly distribute batter into prepared muffin pan, filling about 3/4 way full. Bake at 425ºF for 5 minutes, then drop oven temp to 350ºF and continue baking for 10-15 minutes, or until inserted toothpick comes out with little to no crumbs (no wet batter). 
  • Allow muffins to rest in pan for 5 minutes before transferring to wire rack to cool completely. Muffins best stored in airtight container at room temperature, enjoyed within 3-4 days.