These muffins are the perfect on-the-go breakfast, pre workout snack, or just a pick me up when you need a quick sugar fix.
WHY I LOVE THESE:
These muffins are dairy free and void of refined sugar. Not to mention low in fat and rich in nutrients!
1 cup spelt flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp pink salt
2 tbsp coconut oil, melted
1/2 cup raw honey (or maple syrup)
2 egg whites
1 tsp pure vanilla extract
1 cup unsweetened applesauce
3/4 cup finely shredded carrots ( 2-3 carrots)
Sprinkle of ground flax & hemp seeds
1/4 cup shredded coconut (optional)
1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin, or line with paper liners
In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt
Stir in coconut oil, raw honey, egg whites, vanilla extract, flax & hemp and applesauce (Stir until everything is combined)
Fold in carrots, coconut & walnuts ( do not over mix)
Divide batter evenly among the muffins cups. Bake for 20 minutes, or until a toothpick comes out clean.
Remove and let cool for 5 minutes