Favorite healthy carrot muffins

'>carrot muffins with hard boiled egg

This recipe was based on a vegan one that is on minimalistbaker.com  I am a huge fan of Pamela's Pancake and Baking Mix and it is a staple in my GF pantry.  I like to serve with a couple of hard boiled eggs and freshly squeezed orange juice (and/or green tea) for a healthy breakfast.  Here is the recipe for moist and delicious carrot muffins

Combine in bowl:
2 eggs
1/4 cup olive oil
1-2 very ripe bananas (depending on size)
1/4 cup real maple syrup (or agave)
1/2 cup coconut sugar
1/2 tsp sea salt
1/2 cup milk (2% or almond milk)
1 grated apple
1 heaping cup of grated carrot (approx 2 medium carrots)

Mix in dry ingredients:
2/3 cup old fashioned oats
1-1/2 cups Pamela Pancake and Baking Mix
1/2 tsp cinnamon
1/2 cup golden raisins

Mix well and let sit for at least 10 minutes.  In the meantime, preheat oven to 375 degrees and prepare 12 muffin tin by lining with silicone muffin liners.  Divide batter into the muffin liners.  Batter will go to the very top of the liners.  Top with a few pieces of walnuts or pecans.

Bake for 35 minutes.  Remove from oven and let sit in pan for 15 minutes.  Flip out of pan and let cool  to a warm temp.  If you unwrap too quickly, they will stick to liners.  Enjoy

Store in a covered container to keep fresh. 

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