Carrot Muffins
serves 12

Carrot Muffins
These carrot muffins are healthy, moist and scrumptious. You can definitely feel good about eating these for breakfast or a snack.
Ingredients:
1-1/2 cups flour
3/4 cup whole wheat flour
1 cup shredded carrots
3 tablespoons agave
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plant based milk
1 tablespoon flax meal + 3 tablespoons water (Let sit 5 minutes)
1/4 cup applesauce
Directions:
Calories 124, Fat 4.1g, Cholesterol 0mg, Sodium 111mg
Carbohydrates 19.7g, Fiber 2.6g, Sugars 2.9g, Protein 3g
1-1/2 cups flour
3/4 cup whole wheat flour
1 cup shredded carrots
3 tablespoons agave
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plant based milk
1 tablespoon flax meal + 3 tablespoons water (Let sit 5 minutes)
1/4 cup applesauce
Directions:
- Pre-heat oven to 300 degrees. Coat a regular size muffin tin (12 count) with cooking spray or use silicone muffin pan.
- In a large bowl, mix flour, whole wheat flour, carrots, cinnamon, nutmeg, baking soda and salt.
- In a small bowl, mix milk, agave, applesauce and flax meal mix.
- Add the wet mixture to the flour mixture, stirring until blended.
- Spoon muffin mix into muffin pan filling 3/4 full.
- Bake for about 25 minutes.
- When done, remove from tin and cool on wire rack.
Calories 124, Fat 4.1g, Cholesterol 0mg, Sodium 111mg
Carbohydrates 19.7g, Fiber 2.6g, Sugars 2.9g, Protein 3g