Carrot Cake Muffins
MAKES: serving
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 cup of whole milk
3 tablespoons of melted coconut oil
1/4 cup of maple syrup
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).
Directions
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!