MAPLE CARROT MUFFINS

Ingredients

• 1-1/2 cups unbleached all purpose flour
• 1 cup spelt flour (can substitute unbleached all purpose flour)
• 1.5 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp ground cinnamon (I have an obsession with cloves and nutmeg lately, so I added a little bit of each)
• 1 cup pure maple syrup (use the darker maple syrup)
• 1/2 cup coconut oil (unrefined, cold pressed) + 1/2 cup very warm water (mixing these two well)
• 1 tsp apple cider vinegar
• 2 large egg yolks
• 3 large whole eggs
• 2 cups grated carrots

Directions

1. Preheat oven to 375 degree F.
2. Grease muffin tins (I use silicone ones).
3. In a large bowl, mix together flour, baking soda, baking powder, salt, and cinnamon.
4. In another smaller bowl, mix together maple syrup, vinegar, eggs, and egg yolks until smooth.
5. Stir in coconut oil + water into the wet ingredients by adding small amounts each time and stirring quickly.
6. Add wet ingredients to flour mixture, and whisk until combined.
7. Stir in carrots.
8. Pour into muffin tins (3/4 full).
9. Bake for 18-20 minutes until a cake tester (or knife) inserted in the centers comes out clean.