Carrot Muffins

The perfect fall muffin! I love baking with fruits and vegetables, because they naturally add sweetness and moisture. In this case, the carrots also add a beautiful orange colour!

Ingredients:

• 1 cup all-purpose flour

• 3/4 cup whole wheat flour

• 1/2 cup almond flour

• 1 tbs baking powder

• 1 tsp cinnamon

• 1/2 tsp ground ginger

• 1/2 teaspoon salt

• 2/3 cup milk

• 1/2 cup vegetable oil

• 2 large eggs

• 1/2 cup brown sugar

• 1 tsp vanilla extract

• 3 cups grated carrots

• 1/2 cup chopped walnuts

• 1/2 cup raisins

• 1/4 cup whole rolled oats, for sprinkling on top

Method:

1. Preheat the oven to 400°F and grease a 12-cup muffin tin.

2. In a medium bowl, whisk together the flours, baking powder, cinnamon, ginger, and salt.

3. In a large bowl, whisk together the milk, oil, eggs, sugar, and vanilla. Stir in the carrots.

4. Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts and raisins. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Sprinkle oats on top.

5. Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch.