Third time's a charm! After three attempts, many failed carrot muffin batches, lots of hours and critique from my dedicated taste-testers, I finally created the perfect concoction of moist enough, not too “carroty” or "healthy" tasting muffins, while still using nutritious and clean ingredients. Try it; you won't regret it!
Ingredients:
2 Cups Oat Flour
2 Tablespoons Coconut Sugar
2 Teaspoons Cinnamon
2 Teaspoons Baking Powder
1 Tablespoon Ground Flax-seeds
1/2 Teaspoon Baking Soda
1/4 Teaspoon Ground Ginger
1/2 Tablespoon Vanilla Extract
1/2 Cup Mashed Carrots (I love using the Beech Nut Carrots jar but you can boil/mash your own)
1/2 Cup Unsweetened Almond Milk (oat-milk can be used for the nut-free version)
1/2 Cup Shredded Carrots
Optional Vanilla Almond Milk Yogurt as a topping
