Carrot Cake Muffins

Ingredients

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Carrots

  Raw

  1 ½ cup grated or 165g

• Coconut oil

  ¾ cup or 164g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Vanilla extract

  1 tsp or 4g

• Almond milk

  Plain

  ¼ cup or 60g

• Gluten Free Flour

  Cup 4 Cup

  15 tablespoons or 130g

• Coconut Palm Sugar

  Pure Palm

  8 teaspoon or 32g

Directions

1. Preheat oven to 350. Line a muffin pan with muffin liners. If using flax eggs, make them now. While the flax mixture sits, grate carrots.
2. Add all dry ingredients to a large bowl (flour, sugar, cinnamon, ginger, baking soda, baking powder, and salt). Whisk ingredients until thoroughly combined. In a separate bowl, mix together eggs (or flax eggs), melted ghee or coconut oil, vanilla, and milk. Once thoroughly mixed, fold in grated carrots. Slowly add dry ingredients to wet, until fully combined. Evenly distribute mixture amongst 12 muffin tins, so they are approximately two-thirds full.
3. Bake muffins for 18-22 minutes, or until a toothpick comes out clean. Optionally top carrot cake muffins with frosting of choice or chopped walnuts before serving.
4. https://blog.cleanprogram.com/carrot-cake-muffins/?utm_campaign=likeshopme&utm_medium=instagram&utm_source=dash%20hudson&utm_content=www.instagram.com/p/CB0ophgDj_d/

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