Healthy Carrot Muffin
This is one of my favorite lunch box staples for the summer.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Muffin Pan
Large Mixing Bowl
Medium Mixing Bowl
Whisk
Dry Ingredients:
- 1½ cups all-purpose flour I use Einkorn, Jovial Brand
- 1 tsp baking soda
- 1 tsp cinnamon I use Ceylon
- ¼ tsp nutmeg
- ¼ tsp salt
Wet Ingredients
- 1 cup shredded carrots
- ½ cup honey
- 1 ripe banana
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- ½ cup milk, of your choice I used raw milk
Preheat oven to 350℉ and line your muffin pan with non-toxic liners.
In a large mixing bowl, add in your dry ingredients and mix well with a whisk.
In another medium sized bowl, add in your dry ingredients and combine well.
Combine wet ingredients with dry ingredients and mix until fully combined.
Using a large spoon or ice cream scoop, divide batter evenly into your muffin pan.
Bake for 20 minutes or until toothpick inserted in middle of muffin comes out clean.