"I'm all over the place with muffins. Carrots are great. Banana, chocolate chip, they rock, too."
- Shawn Mendes
I know people hate this word, but there really isn't a better word to describe the softness of these muffins other than "moist"! I know, I'm sorry, I've triggered a bunch of people, but it's a great word, and these are great muffins! And not only is the texture awesome, I really think you're going to love the taste! The spices are working in a beautiful symphony with each other. All right, maybe they're just muffins, but I love them and I hope you will too!
Ingredients:
1 1/2 cups - whole wheat flour
1 tsp - baking powder
1 tsp - baking soda
1 tsp - cinnamon
1/2 tsp - nutmeg
1/4 tsp - ground ginger
1/2 cup - brown sugar
1 cup - shredded carrot
2 tbsp - ground flax seeds
6 tbsp - warm water
1/2 cup - olive oil
1 tsp - vanilla extract
1 tbsp - apple cider vinegar
1/4 cup - almond milk
Directions:
Preheat your oven to 350 degrees.
Next, you'll want to "bloom" your flax seed eggs. in a small bowl, add the ground flax seeds and 5-6 tbsp of warm water. Set aside for at least 5 minutes.
In a bowl, add your whole wheat flour, brown sugar, baking powder, baking soda and your spices. Whisk them together.
In the same bowl, add in your shredded carrots and mix.
In a separate bowl, add your oil, apple cider vinegar, vanilla extract and your flax seed "eggs". Whisk until combined.
Add the wet ingredients to the dry ingredients and begin mixing. Slowly and in portions, pour in your milk.
Using a spoon, or ice-cream scoop, fill a muffin tray with your batter. Muffin cup are preferred and they reduce the amount of clean-up necessary afterwards, but if you don't have those, make sure that you have greased the muffin tray thoroughly.
Place in the preheated oven and bake for 25-30 minutes. Check to see if they done by sticking a fork or toothpick in the middle of one.
Set aside to cool for 5-10 minutes and enjoy!
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