Warm, cozy and wholesome - these carrot muffins are tender, moist and oh-so flavorful! Have them for breakfast, dessert, or a mid-day pick me up!
2 Cups Oat Flour
2 Tablespoons Coconut Sugar
2 Teaspoons Cinnamon
2 Teaspoons Baking Powder
1 Tablespoon Ground Flax Seeds
½ Teaspoon Baking Soda
¼ Teaspoon Ground Ginger
½ Tablespoon Vanilla Extract
½ Cup + 2 Tablespoons Maple Syrup
½ Cup Mashed Carrots (I like using the Beech Nut Carrots jar but you can boil/mash your own)
½ Cup Unsweetened Almond Milk (oat-milk can be used for the nut-free version)
1 Tablespoon Apple Cider Vinegar
½ Cup Shredded Carrots
Optional Vanilla Almond Milk Yogurt as a topping
Combine all ingredients (besides the shredded carrots) in a food processor and blend on high speed.
Add the Shredded Carrots last and lightly pulse.
Add to lined baking cups and bake at 350°F for 30 minutes.
Add your favorite toppings, I used my favorite vegan vanilla bean yogurt and more shredded carrots. Enjoy! tried this recipe? don't forget to drop a comment and photo below!