2¼ cups whole wheat pastry flour or white wheat flour
½ cup sugar
1 Tbsp baking powder
1½ tsp ground cinnamon
½ tsp salt
1¼ cups unsweetened almond milk
1½ cups grated carrots (about 3)
⅓ cup grated apple (about 1)
¼ cup olive oil
1 Tbsp lemon juice
1 tsp vanilla extract
½ cup chopped walnuts
Instructions
Preheat oven to 375 degrees F. Mist a muffin tin with nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well-combined. In a smaller bowl, whisk together the almond milk, carrots, apple, oil, lemon juice, and vanilla extract until well-combined.
Pour the wet ingredients into the dry and mix until nearly incorporated. Fold in the chopped walnuts. Using a ⅓ cup scoop, fill each muffin well ¾ths-full.
Bake for 18-20 minutes or until golden and an inserted toothpick is cleanly removed. Cool for 15 minutes before removing from the muffin tin.
Notes
Recipe from Thug Kitchen Possible tweaks to add a bit of sweetness: replace half the almond milk with applesauce and/or add ½ cup raisins (in addition to the walnuts or replacing)